This recipe is pretty versatile. The crisp can go on just about any fruit combination. I’ve had good luck with it on apples, strawberry rhubarb, and peaches by themselves. The crisp topping is an old family recipe. Your family probably has a similar recipe. I’m really not too sure of it’s origin.
You’ll have to pardon the poor food photography. I was a beginner when these pictures were taken. Sadly, this dessert is not one that I made recently, but instead it is from last summer.
Peach Blueberry Crisp
Source: My grandmother
6 cups of fruit chopped into bite size pieces
1/4 c flour
1 cup brown sugar
1 cup flour
1 cup oats (quick cooking)
1/2 tsp cinnamon
1/2 cup (1 stick) melted butter
1. Preheat oven to 350
2. Place chopped fruit in 9 x 13 pan. Sprinkle fruit with 1/4 flour. Sprinkle with sugar to taste.
3. In a separate bowl mix brown sugar, 1 cup flour, oats, cinnamon and melted butter. Mix together with a fork until mixture resembles peas.
4. Spread topping over fruit.
5. Bake in oven for 30-45 minutes until fruit is done and crisp is dark brown.
Enjoy with ice cream if desired.