Thursday, May 13, 2004


Mixed Fruit Crisp

Yesterday we made a lot of fun things, including couscous salad, pasta salad with peppers and olives and a really nice fruit crisp. Here is the fruit crisp recipe. Easy, peasy.

1 stick (1/2 cup) cold unsalted butter
3/4 cup all-purpose flour
3/4 cup packed light brown sugar
3/4 cup old-fashioned rolled oats
3/4 teaspoon cinnamon
1/2 teaspoon salt
¼ cup water
2 teaspoons cornstarch
3 pounds assorted fruit
1/2 cup sugar (or more if needed)

Preheat oven to 375°F.

In a food processor blend flour, brown sugar, 1/2 cup oats, cinnamon, salt, and butter until mixture resembles coarse meal. In a bowl stir together flour mixture, and remaining 1/4 cup oats.

In a small bowl stir water and cornstarch until combined. Toss with fruit and sugar as needed. Transfer mixture to a 15 x 9-inch (3-quart) baking dish.

Sprinkle topping over fruit. Bake mixture in middle of oven 40 to 45 minutes, or until topping is crisp and golden, and cool on a rack 10 minutes.

Serve dessert warm.

What is the cup equivalent of 3 lbs of fruit; I'm using rhubarb, blueberries, raspberries
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