Any fruit or combination of fresh and dried can be used for a crisp. Delicious topping. I think better than pie!
Ingredients for fruit:
3 tablespoons all-purpose flour
2 tablespoons granulated sugar
6 cups fresh cut up fruit (apples, peaches, rhubarb, strawberries, blueberries etc.)
1/4 cup lemon juice
Ingredients for topping:
1 cup packed browned sugar
3/4 cup all purpose flour
3/4 cup quick-cooking rolled oats
1 and 1/4 teaspoons ground cinnamon
1/2 cup parve margarine (Earth Balance butter is great)
Vanilla ice cream (dairy) or soy ice cream (parve) for serving
Preheat over to 375. In a large bowl, stir together the 3 tablespoons flour and granulated sugar. Add the fruit and lemon juice; toss gently to combine. Spread berry mixture evenly in an non-greased 3 quart rectangular baking dish.
For topping, in a medium bowl combine brown sugar, flour, oats and cinnamon. (I use a food processor for this step). Cut in butter (with a pastry blender if not using a food processor) until mixture resembles course crumbs. Sprinkle topping evenly over berry mixture.
Bake about 30 minutes or until topping is golden brown and edges are bubbly. Cool about 45 minutes. Serve warm with ice cream/soy cream.