June 8, 2011

Fruit Crisp

Here is another recipe my friend Nara requested I post on my blog.  My girl friend passed this on to me 13 years ago and I bet I've made a hundred dishes or more since then.

We use all sorts of fruit, whatever is in season, but pears are by far our favorite.  This recipe is so flexible as you can use fresh fruit, canned fruit or frozen fruit.  In place of the fresh berries you can used dried and it tastes just as fabulous.

It is also delicious with  nuts added.  I add nuts to everything.    I tend to reduce the honey or leave it out all together because we don't care for things very sweet.  Don't reduce the sugar in the topping or it will not come out right.

In the fall, when we usually have an abundance of both pears and apples, I make up many dishes at once and put them in the freezer, unbaked.  Then when I need a quick dessert or breakfast, I just pop it in the oven.  My hubby likes this topped with cream or ice cream, but I like it just the way it is.

In case you didn't catch that, this makes an excellent breakfast or dessert.

Filling:
3 pears, peeled and cut into cubes (I don't peel them)
1 cup fresh berries, cranberries, strawberries, raspberries etc...
1/4 cup honey
2 Tablespoons lemon juice

Topping:
1/2 cup brown sugar
1 cup oatmeal
2 Tablespoons butter
2 Tablespoons flour

In pie plate or 8x8 casserole or 2 quart casserole dish, toss pears and berries with honey and lemon juice.

For topping:  Cream together sugar and butter.  Mix in oatmeal and flour until well combined.  Crumble over fruit.

Bake for 10 minutes in 400 degree oven.  Reduce temperature to 350 and bake for 20 more minutes.

1 cup= 328 calories 7.5 grams of fat 2 carb servings.

1 comment :

  1. Sounds yummy, I'm always interested in fresh recipes. Have a fun day! ♥ Amy

    ReplyDelete