Fruit crisp is an easy dessert to make but one that I only make when I have fresh fruit. I use any firm fruit that I happen to have available – apples, pears, peaches, or cherries. I usually use apples though so I call it apple crisp. If my fruit is tree ripe and sweet, I don’t add any sugar to the fruit, just a little tapioca to thicken any juice that cooks out. I particularly like this topping because it has oatmeal in it for both the texture and the flavor. I pile the fruit high in the baking dish as it will shrink about half after baking.
- 6 cups peeled and sliced apples
- 2 tablespoons tapioca
- 3/4 cup brown sugar
- 1/2 cup flour
- 3/4 cup oatmeal
- 1 teaspoon cinnamon
- 1/2 cup butter or margarine
- Toss apples with tapioca and place in 1 1/2 or 2 quart glass or ceramic baking dish.
- Mix sugar, flour, oatmeal and cinnamon in bowl.
- Cut room temperature butter or margarine into mixture with pastry cutter or fork until crumbly, like pie crust if you make pies.
- Pour mixture over apples.
- Bake at 350 degrees until apples bubble up around crust, about 45 minutes.