FRUIT CRISP, Cherry Berry Apple



Make the crumb topping and set aside while preparing the fruit.  You also may vary the variety of fruits to include what is in season. For us, we get so many berries over the summer that we have many varieties in the freezer to use for crisps during the winter. This recipe relies on the majority of fruit as apples or apples and pears. Then the variety of berries should together be equal  to or greater than the quantity of apple.

1 1/2 cups Apple or combination apple/pear, sliced 1/4″
1 cup raspberries or blackberries (note-double this if you do not have cherries)
1 cup cherries, Rainier, Bing or Pie
1 1/2 teaspoon cornstarch
pinch of salt
1/4 teaspoon cinnamon
1 tablespoon natural sugar (use cane sugar that has not been bleached) If using pie cherries, add 1 T. more sugar.
1 teaspoon vanilla
Blend the salt, cinnamon, sugar. Toss with fruit and distribute to all fruit.  Place the seasoned fruit into the baking dish or container about the size of an 6 inch pie pan.  Prepare the crumb topping and 6 oz. or add enough to cover the top of the fruit.
Bake in 350ºF oven for 20-25 minutes. Topping will be set and lightly brown and fruit will bubble up to the surface. If it bubbles over, the pan was too small.



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