Fall Fruit Crisp

Name: Fall Fruit Crisp
Yield: Makes: 6 servings
Ingredients: 1 tablespoon lemon juice; ½ cup (packed) brown sugar; 4 peaches or nectarines; 4 pears; 4 peaches or nectarines; 1 cup plain low-fat yogurt or sour cream (optional); 1 cup plain low-fat yogurt or sour cream (optional); 1 cup plain low-fat yogurt or sour cream (optional); ¼ cup vegetable oil or melted butter; ¼ cup vegetable oil or melted butter; ½ cup (all-purpose) flour; ½ cup old-fashioned rolled oats

Preparation info

Makes:
6
servings

Difficulty
Easy

Appears in

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

About

A crisp is a crisp is a crisp—simply a mix of fruit baked underneath some doughlike topping. I can’t think of many other ways that can turn humdrum fruit as quickly and easily into a festive dessert.

This crisp recipe is great any season of the year. In winter use cranberries; in summer, fresh berries.

Ingredients

4 peaches or nectarines
4 pears
1 tablespoon lemon juice<

Dessert
Summer
Winter
Vegetarian

Method

Preheat the oven to 350°F.
Peel and pit or core the fruit, then cut it into 1-inch chunks. Set the fruit in a 9-inch square noncorrosive baking pan and toss it w