Fabulous Fall Fruit Crisp Food

FRUIT CRISP

Steps:

• Place pie filling in 8x8x2 inch square pan.
• Combine butter, brown sugar and flour with pastry blender.
• Stir in remaining ingredients.
• Sprinkle over pie filling and bake for 20 min at 350 or until browned.
• Serve warm.

FRESH FRUIT CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine flour, oats, brown sugar, cinnamon and melted butter. Stir until crumbly. Press half the oat mixture into a 9x13 inch baking dish. Cover with fruit.
• In a medium saucepan, combine white sugar, cornstarch, water and vanilla. Cook, stirring, until thick and clear, 10 minutes. Pour over fruit. Cover fruit with remaining crumble mixture.
• Bake in preheated oven 45 minutes, until bubbly and golden.

FALL FRUIT CRUMBLE

Steps:

• Preheat oven to 425°F with rack in middle.
• Stir together fruits, 1/2 cup sugar, cornstarch, and vanilla and place in a buttered shallow 2-quart baking dish.
• Stir together oats, flour, salt, and remaining 1/2 cup sugar. Blend in butter with your fingertips until mixture forms small clumps. Scatter over fruit and bake until juices are bubbling and topping is golden brown, about 20 minutes. Cool slightly before serving.

FRUIT CRISP

Steps:

• Preheat oven to 375.
• If fruit is frozen, thaw but do not drain.
• Place fruit in a 2-quart square baking dish.
• Stir in the granulated sugar.
• For topping, in a medium bowl combine the oats, brown sugar, flour, and nutmeg.
• Cut in butter until mixture resembles coarse crumbs.
• Stir in the nuts.
• Sprinkle topping over filling.
• Bake for 30 to 35 minutes (40 minutes for thawed fruit) or until fruit is tender and topping is golden.
• Cool slightly.
• Serve warm with ice cream if desired.