Redfield Recipes: Crisp

Crisp

Make with any combination of fruit you like

	fruit of choice (apples for Apple Crisp, peaches for Peach Crisp, rhubarb and strawberries for Strawberry-Rhubarb Crisp)
¹/₂	cup	butter or margarine
¹/₂	cup	flour
³/₄	cup	brown sugar (light or dark)
³/₄	cup	oats (quick or slow-cooking)

Slice the fruit and place it in an 8x8 pan (pyrex is nice so you can see whether the fruit is bubbling or not) along with the thickener of your choice (cornstarch and flour are both fine). The quantity of thickener depends on how juicy the fruit is. I usually use a little flour (maybe a teaspoon or two) and possibly sugar or spices, depending on what I'm in the mood for. Cinnamon and sugar are good for apples; a tiny bit of nutmeg is good for peaches; plain is as delicious as the fruit you use.

Topping: Melt the butter and brown sugar together. Add the flour and oats. You should end up with a mixture that is slightly gooey but doesn't stick to your hands very well. Sprinkle the mixture over the fruit in handfuls, trying to get the thickness roughly even and cover the fruit as well as possible.

Bake at 350°F for 30-40 minutes or until the topping is slightly browned and the fruit is bubbling.

Double for a 9x11 pan, or if you want a really thick layer of topping, or if you like to eat the topping by itself.

Serve drizzled (or soaked) in cream or half-and-half, or with a scoop of ice cream (especially when the Crisp is still hot), or by itself. Good hot or cold, good served immediately or as leftovers.

Fancy Variation: Combine 3 peeled and diced apples with ¹/₂ cup of lingonberries and a dash of cinnamon. Divide into 4 8-oz ring forms, pressing down firmly. (Empty soup cans with the tops and bottoms cut out are about the right size but difficult to slide off the finished dish.) Fill to the top of the form with crisp topping.

Bake at 350°F for 30-40 minutes or until golden brown.

Karl made these and they were phenomenal, although you might want to have them with a light dinner.