Recipe of the Day: Fruit Crisp

The other week we received rhubarb and peaches in our fruit basket from Irv and Shelly's. What better way to enjoy them then make a crisp with them. This is a versatile recipe and can be used with any fruit combination. The recipe comes from my mom, though I have no idea where she got it. Make sure to adjust the sugar accordingly, rhubarb is tart so extra sugar is needed, while apples or peaches alone may not need as much.

Crisp Filling
about 3 cups fruit
1/4 cups flour
1/4 sugar (more or less to taste)
2 -3 Tbs butter (more or less)

Crisp Topping
1 stick butter
3/4 cup oats
1 cup flour
3/4 cup brown sugar
1 1/2 tsp baking powder
1/2 tsp salt


Core and dice the fruit. Toss with the flour and sugar to coat. Add pieces of butter, pour into baking dish.

For the topping, mix the dry ingredients. Melt the butter and add to the dry and mix.


Spread the topping on the fruit. Bake in 375 deg oven for about 20 -30 minutes, or until fruit is cooked. If the top begins to brown, cover with foil. Remove from oven and let stand about 5 minutes. Serve with vanilla ice cream.