Fruit Crisp 2

We just got six boxes of fresh peaches. Which means that this is a perfect time to make cobblers and crisps. I made crisp last night, and I made crisp again this morning, since we were out of eggs.

This crisp recipe requires gluten-free oats. For information on oats and where to buy them, check out the oat issue.

For those of you who don’t have gluten-free oats, I’ll try to make some oat-free crisp soon!

Until then.

Fruit Crisp

Prep time

20 mins

Cook time

1 hour

Total time

1 hour 20 mins

A delicious and summery fruit crisp. With this recipe you can use up all those extra apples or peaches!

Author: Linnaea

Recipe type: Dessert

Cuisine: Fruit Crisp

Serves: Serves 7

Ingredients

--Fruit--
10 medium sized peaches or apples, OR eight cups berries, chopped into small pieces if using fruit (I usually enslave my little sisters to cut the fruit).
2 tablespoons cornstarch (use no matter what fruit/berry you are using)
⅛ cup sugar (if making for dessert, if for breakfast add no sugar)
--Topping--
2 sticks butter, melted
4 cups oats
1 cup rice flour
3 tablespoons honey, melted
If eating for breakfast, ¼ cup brown sugar, if eating for dessert, ½ cup brown sugar.
Add if making peach crisp or apple crisp:
½ teaspoon cinnamon
¼ teaspoon nutmeg

Instructions

Grease a 9 by 13 inch glass baking sheet with butter or olive oil.
Chop the fruit and place it in the pan with 2 tablespoons of cornstarch. Stir the cornstarch around in the fruit to get the fruit fully coated.
Set aside.
Combine the topping ingredients in a large bowl until fully blended.
Sprinkle the topping onto the crisp.
Put it in the oven and turn to oven to 375 degrees F.
Cook for 1 hour, or until the oats are golden brown and the fruit feels soft when a fork is inserted.

UPDATE: I was just looking through one of my categories and noticed that I’d already posted a crisp recipe (oops)! I guess you can enjoy both recipes because I like the pictures in this post WAY too much to just delete it! 🙂 And I like that it’s yummy…