FRUIT CRISP
The
ultimate fruit crisp featuring your favorite summer fruit and a buttery oatmeal
walnut topping.
Course Dessert
Cuisine American
Keyword fruit
crisp
Prep Time 15 minutes
Cook Time 30 minutes
Total
Time 45 minutes
Calories 277 kcal
Author Dinner
at the Zoo
Ingredients
·
For
the fruit:
·
5 cups of
summer fruit (I used equal amounts of peaches, apricots, nectarines and
cherries), cut into similar sized pieces
·
1/2 cup granulated
sugar
·
1 tablespoon all
purpose flour
·
1 teaspoon pure
vanilla extract
·
For
the topping:
·
1/2 cup all
purpose flour
·
1/2 cup packed
brown sugar
·
1/2 cup rolled
oats
·
1/4 teaspoon ground
cinnamon
·
1/4 cup finely
chopped walnuts
·
pinch
of salt
·
5 tablespoons unsalted
butter melted
·
cooking
spray
·
Vanilla
ice cream for serving (optional)
Instructions
1.
Preheat
the oven to 350 degrees. Coat a 9 inch square baking pan with cooking spray. In
a large bowl, gently mix the fruit with the sugar, flour and vanilla extract;
transfer to baking pan.
2.
For
the topping, put the flour, brown sugar, oats, cinnamon, walnuts and salt into
a medium bowl, stir to combine. Pour in the melted butter. Using a fork, stir
the ingredients until they are thoroughly combined.
3.
Sprinkle
the topping evenly over the fruit mixture. Place the pan in the oven and bake
for 30-35 minutes until topping is deep golden brown and fruit is bubbling.
Cool slightly; serve warm or at room temperature with vanilla ice cream.
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