When fresh fruit is available a fruit crisp is an easy way to make a nice dessert. I like an oatmeal, brown sugar, flour topping. The combination of nectarine or peaches with blueberry goes well. Adding a bit of lemon zest and juice adds nice flavoring. I prefer plain but nice with vanilla ice cream or a dollop of whipped cream.
Ingredients
fruit filling
- 5-6 peaches or nectarines
- 1 pint blueberries
- 1t lemon zest, about half a lemon
- 2t lemon juice, few squeezes from half lemon
- 2-3T sugar, can taste, depends on sweetness of fruit
- 2T tapioca, helps to thicken juices
topping
- 3/4c oatmeal
- 3/4c brown sugar
- 3/4c flour
- 1t salt
- 3/4 to 1 stick of butter, cut into 1/2 inch cubes
Steps
- preheat oven to 375F
- retrieve a 8x8 glass dish
- slice peaches or nectarines into 1-2 inch chunks, can section then slice in half, can place into large bowl
- add blueberries
- zest lemon and add a few squeezes of juice
- mix in sugar and tapioca until evenly distributed
- place fruit mixture into 8x8
- combine flour, oatmeal, brown sugar, salt in bowl until mixed
- squeeze butter pieces until like coarse pebbles
- place dry mixture in clumps on top of fruit
- bake in oven 40-45m until fruit bubbles and topping lightly browning, can place cookie sheet under so juice does not drip
- let cool 20-30m, can serve warm
- lasts several days can warm slightly in microwave
