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Coveside Fruit Crisp

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During the season, Carolyn makes fruit crisp at least once a week for the breakfast “fruit course.” The recipe came from Tom’s mother, on an index card entitled “Apple dessert.” But in the spirit that every fruit dessert deserves to be served at breakfast, we serve it throughout the summer and fall, featuring a mix of whatever fruit is in season. Of course, it works wonderfully as a dessert, especially with a scoop of ice cream!

Ingredients

  • 3/4 cup Old-Fashioned (not instant) Rolled Oats
  • 3/4 cup Brown Sugar
  • 1/2 cup Flour
  • 6 tbs. Melted Butter
  • 1/2 tsp. Cinnamon (optional)
  • 3-4 cups Fresh (and/or frozen) Fruit; sliced (peaches, nectarines, blueberries, strawberries...)

Directions

Preheat oven to 350.  Gently mix the fruit in a large bowl.  Fill 6 baking cups or small souffle dishes or an 8-inch square baking dish about 3/4 full with the fruit mixture. Mix together the other ingredients for the topping. Spread the topping on the fruit, pressing it down gently. Bake 35 – 40 minutes, until bubbling. Serve warm or at room temperature.