Fruit Crisp Delight
Today we made Apple Cranberry Crisp with vanilla ice cream(no we didn’t make the ice cream) for our New Year’s Day dessert. It’s one of Matt’s top 3 favorite desserts.
For the first 6 months of this pregnancy I didn’t enjoy the taste of chocolate, which secretly delighted matt. Instead of constantly craving chocolate everything, for almost one half of a year, I discovered other flavors!
Even though the chocolate appreciation is kicking back into full gear, I still have quite the love for fruit crisp myself.
This is great leftover on oatmeal the next morning. Thanks, Shannon, for a recipe that keeps on providing such joy for the family!
Fruit Crisp
- 1 cup flour
- 1 cup brown sugar
- 1 cup oats
- 1/2 tsp baking soda
- 1/2 cup butter, melted
- 1/2 cup pecans, chopped
- 5 cups fresh or frozen fruit, sweetened to taste
Place fruit in greased 9x 13 pan. Mix other ingredients together and sprinkle over fruit. Bake at 400 for 40 minutes.
Aimee’s Notes: Whole wheat flour works fine in this recipe, tonight I used half whole wheat, half white. I often make only a half recipe when it’s just our family on a weeknight. Apples and cranberries are delicious but the possibilities are endless. A bag of frozen mixed berries makes a great quick summer dessert. You can put the fruit in while it’s still frozen. Vary the nuts based on what you have available. I don’t sweeten the fruit, to me the topping and cooked fruit make it plenty sweet.
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