Saturday, June 19, 2010

Fruit Crisp

Its almost seeming like summer up here, finally. So its time to break out my favorite summer dessert. We made this last weekend for my birthday, and I've just baked up another crisp now. My fruit combination today is local strawberries, blueberries and white nectarines.

Fruit Crisp


5-6 cups of your favorite fruits (fresh is best)
1/4 c white sugar
1 tsp cinnamon
1/2 tsp lemon or orange juice


3/4 cup uncontaminated rolled oats
1/2 cup firmly packed light brown sugar
1/2 cup all-purpose gf flour mix (with or without xanthan gum, doesn't really matter)
1 tsp cinnamon
1/2 tsp nutmeg or allspice (optional)
3 tablespoons cold Earth Balance (or butter), cut in small pieces

Preheat oven to 375°F.

Cut your fruit into small pieces or slices. In a medium bowl, mix fruit with sugar, cinnamon and lemon juice, let rest while you mix the topping.

In a separate bowl, mix brown sugar, flour, cinnamon and nutmeg. Cut in the Earth Balance with a fork until crumbly. Add oats and mix.

Take a glass or ceramic 9" pie plate or baking dish and lightly oil the inside. Put your fruit in the dish, sprinkle on the topping and bake for approximately 40 minutes, until your topping is crisp and the fruit juices have started bubbling over the topping.

Let rest for at least 20 minutes, then enjoy. Its even better if you eat it with ice cream or whipped cream.