This has long been a summer favorite around here. I either make it with peaches or apples, usually fresh from the tree. The recipe comes from my tried-and-true Better Homes and Gardens Cookbook that I've used for 30 years. :)
5 cups sliced, peeled apples, pears, peaches, or apricots; or frozen unsweetened peach slices
2 to 4 Tbsp sugar
1/2 cup regular rolled oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 tsp ground cinnamon, nutmeg or ginger (I use cinnamon)
1/4 cup margarine or butter
1/4 cup chopped nuts or coconut (we love the coconut!)
Vanilla ice cream or light cream (optional)
For filling, thaw fruit, if frozen. Do not drain. Place fruit in an 8x1.5-inch round baking dish (I just use my 8x8 square glass baking dish). Stir in sugar.
For topping, in a mixing bowl combine oats, brown sugar, flour, and cinnamon (or nutmeg or ginger). Cut in margarine or butter till mixture resembles coarse crumbs. Stir in nuts or coconut. Sprinkle topping over filling.
Bake in a 375º oven for 30-35 minutes (40 minutes for thawed fruit) or till fruit is tender and topping is golden. (I usually bake for 25-28 minutes in my oven.) Serve warm with ice cream or light cream if desired. Serves 6.
Here are a few options included with the original recipe that I haven't used, but I'll include them just in case:
Microwave directions: Assemble filling as above. Cook filling, covered with vented plastic wrap, on 100% power (high) for 5-7 minutes or till fruit is tender, stirring twice.
Assemble topping as above. Sprinkle over filling. Cook, uncovered, on high about 3 minutes or till topping is heated through, giving the dish a half-turn once.
Blueberry Crisp: Prepare as above, except, for the filling, combine 4 Tbsp sugar and 3 Tbsp all-purpose flour. Toss with 5 cups fresh or frozen* blueberries.
Cherry Crisp: Prepare as above, except, for the filling, combine 1/2 cup sugar and 3 Tbsp all-purpose flour. Toss with 5 cups fresh or frozen* unsweetened pitted tart red cherries.
Rhubarb Crisp: Prepare as above, except, for the filling, combine 1 cup sugar and 3 Tbsp all-purpose flour. Toss with 5 cups fresh or frozen* unsweetened sliced rhubarb.
*Note: If fruit is frozen, thaw, but do not drain.