Crisp, Fruit I (P, TNT)
Source: "Laurel's Kitchen" and my own potchkeying :)
Serves: 12

Fruit to fill a 9"x13" pan: 8 apples, pears or peaches or two tins fruit in juice
juice of 1 lemon
1 teaspoon cinnamon
2 tablespoons flour or use a touch of cornstarch
water or apple juice or brandy or liqueur

1 cup rolled oats
1/2 cup flour or whiz oats in food processor or omit! 1/2 teaspoon salt
2 teaspoons cinnamon
1/2 cup brown sugar, or less to taste
1/2 cup butter
ground nuts, optional

Mix fruit with other filling ingredients and spread along bottom of dish. Mix topping, cutting butter in to make a mealy texture and pat over filling.

Bake 25 minutes at 375°F.

Poster's Note: This is probably my favorite dessert, and it is great as you can literally THROW it together for Shabbos at the absolute last minute (especially if you ask a guest to bring ice cream!) I like to keep a few tins of peaches in the cupboard for emergency crisps. In a pinch I have made it with just oats, fruit and honey! On top of everything, any leftovers are a great snack before shul Saturday morning.

Posted by Kirsten Cowan

Nutritional Info Per Serving: 197 Calories (kcal); 9g Total Fat; (37% calories from fat); 2g Protein; 30g Carbohydrate; 21mg Cholesterol; 170mg Sodium