Recipe of the month: Fruit crisp
This is a basic fruit crisp recipe that can be used with any type of seasonal fruit. It has a generous crisp to fruit ratio. I used local peaches as a base for my fruit crisp, and added in a couple of plums and an apple for some texture. This recipe is lower in sugar and fat than most fruit crisp recipes. The butter and brown sugar have been reduced to 1/3 cup. Using fruit and oats boosts the fibre in this recipe. With the addition of vanilla extract and cinnamon, the fruit crisp still tastes sweet, while showcasing the natural sweetness of the fruit.
Fruit crisps are a healthier alternative to many other baked goods. You likely already have most of the ingredients on hand in your pantry. Here are some other fruit crisp ideas:
- Blueberry peach
- Apple plum
- Strawberry rhubarb
- Pear and cherries
- 4 to 6 cups (1 – 1.5 L) of fresh, seasonal fruit
- 1 tbsp (15 mL) brown sugar
- 1 tsp (5 mL) vanilla extract
- 1 tsp (5mL) cinnamon
- 1 cup (250 mL) oats
- 1/3 cup (75 mL) butter
- 1/3 cup (75 mL) brown sugar
- 1 tsp (5 mL) cinnamon
- Preheat oven to 350oC.
- Wash and cut fresh fruit into uniform pieces. For added fibre, keep the skin on the fruit. Place fruit into an ungreased 9 x 13 baking dish.
- Add one tablespoon of brown sugar, cinnamon and vanilla extract to fruit. Mix until fruit is evenly coated.
- In a medium mixing bowl, combine oats, butter, brown sugar and cinnamon. Use cold or room temperature butter. Using a pastry cutter, or two knives, cut the butter into the oat mixture.
- Cover fruit with oat mixture and bake for 30 minutes.
By Rachel Morgan