Quick Fruit Crisp

Remember last week when I was talking about having tons of corn on the cob from visiting the orchard? Well, we often have this problem with fruit as well. My kids love fruit and can consume a surprising amount, but sometimes we still pick too much for us to eat before it goes bad. This is one of my favorite ways to use some of that fruit when it needs to be cooked. The recipe is so simple! It’s also a favorite of mine to make when I am having a friend or two over. It only makes a small pan, which is nice when we don’t want tons of leftovers, but it is so delicious and everyone enjoys it. I most recently made this with peaches after picking lots of them, but I have made it with all kinds of berries and apples as well.

Quick Fruit Crisp

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Course Dessert

Ingredients

  

For the Filling

• 2 cups chopped fruit (like peaches)
• 1/4 cup sugar

For the crust and topping

• 1 cup quick oats
• 1 cup all-purpose flour
• 1 stick butter softened
• 1/2 cup sugar
• 1/2 tsp. cinnamon

Instructions

 

• Preheat oven to 350 degrees.
• In a medium saucepan, combine chopped fruit and ¼ cup sugar.  Heat on medium and stir to combine as juices form and sugar begins to melt.  Cook for about 5 minutes until the fruit is soft.  
• Meanwhile, in a medium bowl, combine oats, butter, flour and ½ cup sugar and mix together with a fork until crumbly.  Place half the mixture in an 8 inch square baking pan. Press the mixture into the pan, covering the whole bottom evenly to make a crust.
• Add the filling, spreading it almost out to the edges.
• Crumble the other half of the oat mixture over the top and sprinkle with the cinnamon.
• Bake at 350 degrees for 45 minutes until golden and bubbling.