Fruit Crisp

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Summer is right around the corner and what better way to celebrate than with a fruit crisp for dessert! I’ve made many fruit crisps over the years and always come back to this light & tasty version. The topping is sweet; with a subtle hint of spice and perfectly crispy – paired with the fruit filling of your choice. Top it off with vanilla ice cream or whipped cream and voila! Dessert is served.☺

Fruit Crisp

Filling:

5-6 cups fresh fruit OR one 29 oz. can peaches, pears (drain well!!)

2 T. lemon juice

1/4 cup sugar

2 t. flour

Topping:

1 1/2 cups flour

3/4 cups sugar

1/2 cup brown sugar

1 1/2 t baking powder

1/2 t baking soda

1 1/2 t cinnamon

dash of nutmeg

3/4 c chilled butter, cut into 1/2″ pieces

1 egg

Preheat the oven to 350*. Grease a 9×13 pan & set aside. Combine the filling mix in a bowl & mix well. Pour into prepared pan.

In a separate bow, combine flour, sugar, baking powder, baking soda, cinnamon & nutmeg. Cut in the butter until the mixture resembles large peas. Stir in the egg. Distribute evenly over the fruit filling and bake for about 40 minutes.

Enjoy!