Thursday, October 15, 2009

Mixed Fruit Walnut Crisp

Mixed Fruit Walnut Crisp
By: Janie Orr

2 Quart baking dish
Serves 8 or so

3 lbs. fruit – Mix Fruit – grapes (MUST use grapes), peeled or unpeeled tiny pieces of Granny Smith apples, fresh cranberries, cherries, pear, frozen rhubarb, fresh or frozen strawberries. There’s no real ratio of fruit. You can use most anything – take this as a perfect opportunity to clean out your refridgerator!
2 tablespoons lemon juice
1 tablespoon sugar

Mix lemon juice and sugar with fruit. Transfer fruit mixture to 2 quart buttered baking container

Crumble Topping:
1 cup flour
1 stick butter, cut into bits and softened
¾ cup oatmeal, quick or old-fashioned
¾ cup firmly packed light brown sugar
1 teaspoon cinnamon
½ teaspoon salt
1 cup chopped walnuts

Mix together until it resembles coarse meal. Stir in 1 cup of chopped walnuts. Crumble topping evenly over the fruit – being careful to cover all the fruit.

Bake at 375 degrees until the top is golden and crisp (about 25-45 minutes depending on your oven). Make sure it gets crisp on top.

Serve warm with ice cream or half and half.

Janie’s Tip – Use seasonal fruit. Berries and peaches in the summer, and apples in the fall. Adding some dried fruit to the mixture is OK. Easy to make for large groups of people.


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