Fruit Crisp

One of my favorite, versatile recipes I frequently use is fruit crisp. I use about any fruit and it takes the fat and calories of pie crust away. Here is my recipe:

Fruit Crisp
Fruit of choice

In a 8" sprayed pan, fill with fresh fruit leaving about 1/2" space at the top. Small berries and cherries can be put in whole while the rest of the fruit should be sliced or cut up into smaller pieces (similar size to pie filling). If your fruit is tart, you may need to sprinkle sugar over the top of it before adding topping. For pears and apples, sometimes I will sprinkle lightly with cinnamon before adding topping. Make the topping below and spread evenly across top of fruit. Bake at 350 degrees for 30 minutes or until fruit is tender and crust is browned nicely.

Topping
1 cup oats
1/2 cup whole wheat pastry flour
1/2 cup brown sugar
1/2 stick butter

For topping, place first 3 ingredients in bowl. Cut up butter into topping mixture until pea size. Sometimes for pear and apples I will add 1/2 tsp cinnamon and 1/4 tsp nutmeg to this mixture.

This has been a great recipe that I use frequently during fresh fruit season. My family loves it. For special treats sometimes I will serve with ice cream or fresh whipped cream but I find it is good without these added things.