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Fruit Crisp Recipe

plate of berries and granola

For the Topping

3 Tbsp. all purpose flour
3 Tbsp whole wheat pastry flour
¼ cup brown sugar
¼ cup sugar
¼ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. salt
5 Tbsp. butter
¾ cup chopped nuts (pecans, walnuts, almonds) – we use pecans
½ cup old fashioned oats

For the Filling

3 medium Granny Smith apples (see note below)
3 McIntosh apples
1 ½ Tbsp. fresh squeezed lemon juice
¼ cup sugar
½ tsp. cinnamon

Topping

  1. Place all ingredients except nuts and oats in a food processor and pulse until the consistency of corn meal
  2. Add nuts and oats and process just to incorporate
  3. Place in freezer for 1 hour

Filling

  1. Peel apples and cut into pieces; toss with other ingredients
  2. Place filling in greased ramekins and put generous amount of topping on each.
  3. Bake at 400 degrees for about 20-30 minutes, until apples are soft and bubbling.

Serve your fruit crisp with whipped cream or ice cream.

Note: For a GF (gluten free) version substitute rice flour for all purpose and pastry flour and eliminate oats. These crisps can be made with pears, berries, or peaches. In spring, we use rhubarb. Use 1 cup of sugar for every 4 cups of rhubarb.

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