The Best Crisp Ever

What we love about this recipe is it’s simplicity (I’m not a whiz in the kitchen) and its broad appeal. You can really use any fruit or combination of fruits. The recipe also easily accommodates frozen fruit (like the piles of blackberries I currently have in my freezer). We’ve tweaked it to my families liking over the years, the biggest change from the original is the increased amount of the crumbly topping (it’s so good). When it is hot out of the oven ice cream makes a great side. My girls are currently 11 and 13 but it’s been the dessert of choice for several years.

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The Best Crisp Ever

Recipe makes: 1

Recipe serves: 10

Ingredients:

FRUIT: 6-7 cups of berries or pitted sliced stone fruits (pick the ones your family likes best) ~ 2 tablespoons tapioca or flour to thicken juicy fruits 2 tablespoons fresh lemon juice 2 tsp vanilla extract (can use almond extract if you prefer) Sweetener to taste (up to 1/2 cup honey or 1 cup brown or white sugar) 1 tablespoon cinnamon TOPPING (be prepared for some to be snitched from your bowl, it's yummy): 1 cup unbleached flour 1 cup oats (do not use quick cooking oats) 1 cup brown sugar 1/2 cup better softened or coconut oil melted 2 tsp vanilla extract 2 tsp ground cinnamon

Directions:

Stir FRUIT ingredients in a bowl, then pour into a glass pan (9X13 works well but any pan that will allow the fruit to bubble and not spill out is fine) Add all TOPPING ingredients to a bowl and work mixture through with a fork until well combined. Sprinkle topping mixture over the fruit base. Bake at 375 degrees for about 45 minutes until the fruit starts to bubble and the top starts to brown.