Fruit Crisp

Since our friend Angela has been very very good, I’m posting Marion Cunningham’s recipe, as promised in this week’s CSA post. This recipe comes from Marion’s lovely volume, Cooking with Children. Her recipe calls for apples, but I like it even better with blueberries or peaches. It is so good that people will seriously lick the bowl when they are done.

Fruit Crisp

  • 1 stick butter, melted (plus a bit more for greasing the dish)
  • 6 apples, sliced (or 4-6 C blueberries, or 4-6 peaches, sliced)
  • 1 1/4 C sugar (divided)
  • 1 C + 2 T flour
  • 1 t baking powder
  • 1/2 t salt
  • 1 egg

Preheat the oven to 375 and put your rack in the middle. Grease a 9X9 dish with butter. Mix the fruit with 1/2 C of the sugar and 2 T flour. If your fruit is really sweet, you might not need all that sugar. Mix well and put in the dish. In a different bowl, put 1 C flour, remaining sugar (3/4 C), baking powder, and salt. Mix it up. Lightly beat the egg and add to the flour mixture. Mix with a fork or your fingers til this mixture is crumbly. Sprinkle this topping evenly over your fruit. Then with a large sppon, drible the melted butter all over the topping, trying like heck to cover every inch of it. Bake for 30 – 40 minutes, until the fruit is soft and the topping is browned.


2 responses to “Fruit Crisp

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