Today's recipe share is SUPER SIMPLE FRUIT CRISP. It's a favorite at our house. This recipe is so easy and delicious that it's kind of ridiculous. The simplicity is what really makes it great. It's easy to remember because it's all 1's. This can be doubled (all 2's) and baked in a 9x13" pan with perfect results, same baking time and everything. It's also very customizeable and I have included some of our favorite variations below. Here's what you'll need...
SUPER SIMPLE FRUIT CRISP
Recipe by Emilie Ahern
Yield: 6-8 servings
1 cup rolled oats
1 cup flour
1 cup brown sugar
3/4 cup melted butter
1 can pie filling (any flavor)
1. Combine oats, flour, sugar, and butter.
2. Reserve 1/4 of mixture. Press remaining 3/4 into the bottom of an ungreased 8x8" baking pan.
3. Spread can of pie filling over crust layer.
4. Crumble remaining oat mixture over top of fruit.
5. Bake at 350F for 1 hour.
Serve while still warm with vanilla ice cream or whipped cream. It's also just as good cold as it is warm.
Store leftovers in refrigerator, covered, for up to 4 days.
VARIATIONS: This can be customized any number of ways. Add 1/2 cup any variety of chopped nuts into the crumble. You can also throw 1/2 cup other fruit in.
Christmas Cranberry Crumble - Add 1/2 cup sliced almonds to the crust and also add 1/2 cup frozen cranberries and 1 tsp orange zest to a can of cherry pie filing. Make per instructions.
Lemon Blueberry Crumble - Add 1 tsp lemon zest to a can of blueberry pie filing. Make per instructions.
Peach Melba Crumble - Add 1/2 cup sliced almonds to the crust and also add 1 cup frozen or fresh raspberries to a can of peach pie filing. Make per instructions.
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BISHOP'S STOREHOUSE INGREDIENTS: Form Section // Ingredient
CEREALS // rolled oats
DAIRY AND EGGS // butter
SUGAR // brown sugar
FLOUR // white flour
1 can pie filling, any flavor - approx $3