Friday, March 2, 2012

Summer Fruit Crisp

Sense of Home Kitchen

Summer Fruit Crisp
~Sense of Home Kitchen~
Although fresh fruit is often best, this crisp works equally well with frozen or canned fruit.

2 cups diced rhubarb
2 cups strawberries, cut in half
2 cups sliced peaches
3/4 cup brown sugar, packed
1/2 cup regular oatmeal
1/2 cup all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
6 tablespoons butter, softened

Preheat oven to 375 degrees F.  Grease a deep dish baking pan, my 7 x 10 x 2 dish worked perfect.  Place rhubarb, strawberries, and peaches in the dish.  Mix remaining ingredients thoroughly and crumble on top of the fruit.

Bake for approximately 30 minutes, or until the topping is golden brown and the fruit is cooked and bubbling.  Serve with a scoop of whipped cream or ice cream if you wish, but plain will give the full summer fruit flavor.

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