Yield: This recipe will fill a large 12” wide casserole dish.
Taste and examine the fruit before putting it in the crisp. You may want to reduce the amount of sugar if you have very sweet fruit. I like to combine very ripe and juicy fruit with chopped apples, which are high in pectin and will make the filling firmer.
Low-acid, bland fruit like white peaches would benefit from a tablespoon or two of lemon juice for contrast.
This can be a time consuming project if you use fruit that needs to be pitted or cored. Choose blue or black berries if you hate to chop.
2 quarts of pitted and chopped stone fruit, apples or berries
2/3 cup of honey or sugar
1 teaspoon of cinnamon
1 cup rolled oats
1 cup rice flour
½ cup of butter
½ cup of brown sugar
½ teaspoon of salt
Cutting board, chefs knife, 2 medium sized bowls, measuring cup, measuring spoons, large mixing spoon, small bowl or pan, 12″ casserole pan or baking dish, baking pan
- Set oven at 350 F.
- Place chopped fruit with sweetener and cinnamon in a bowl and toss with your hands until mixed.
- Melt butter in a small pan on the stove or in a cup in the microwave for 1 minute or until liquid.
- In the second bowl, place oats, flour, sugar, butter, cinnamon and salt and mix with a big spoon.
- Scoop all of the fruit filling into a baking dish, pressing it down to create a somewhat flat surface. Sprinkle topping evenly onto the fruit, mounding it over any sparse areas. This recipe makes a generous amount of topping, which prevents the fruit from drying out.
- Place parchment paper on a baking sheet and place the dish on top to catch any juice that may bubble over.
- Let the crisp bake for at least an hour and 20 minutes. Check to see if there is any bubbling juice around the edges of the container. This is a sign that the fruit has cooked down and become a juicy, soft filling and is ready to eat.
- Let the crisp cool for at least 20 minutes before serving. Molten filling very hot when it first comes out of the oven.