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.☺
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
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
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.