Four Seasons of Fruit Crisp

Name: Four Seasons of Fruit Crisp
Ingredients: ⅓ cup (80 mL) packed brown sugar; ½ cup (125 mL) all-purpose or whole wheat flour; ½ cup (125 mL) all-purpose or whole wheat flour; 1 cup (250 mL) oats, old-fashioned or quick-cooking (not instant); ⅓ cup (80 mL) butter, softened; ½ tsp (2.5 mL) ground cinnamon; 1 Tbsp (15 mL) cornstarch; Grated zest of 1 orange or 1 lemon, to be mixed in with the fruit; Grated zest of 1 orange or 1 lemon, to be mixed in with the fruit; 1 cup (250 mL) oats, old-fashioned or quick-cooking (not instant); 1 cup (250 mL) oats, old-fashioned or quick-cooking (not instant); ⅔ cup (160 mL) Candied Red Lentils or Candied Lentil Meal; ⅔ cup (160 mL) Candied Red Lentils or Candied Lentil Meal; 1 lb (500 g) strawberries, hulled and halved or quartered, depending on their size; 1¼ lb (625 g) rhubarb, stalks trimmed and cut into ½-inch pieces; 3 to 4 Tbsp (45 to 60 mL) cornstarch (use the higher amount for really juicy strawberries—locally grown if you’re lucky!); ¾ cup (185 mL) sugar; 2½ lb (1.25 kg) dark cherries such as Bing or Vans, pitted; 3 to 4 Tbsp (45 to 60 mL) cornstarch (use the higher amount for really juicy strawberries—locally grown if you’re lucky!); 1 tsp (5 mL) ground cinnamon (optional); 3 lb (1.5 kg) Italian prune plums, halved and pitted; 1 Tbsp (15 mL) vanilla; 3 Tbsp (45 mL) cornstarch; 4 to 5 apples or pears (or a combination), peeled if you like, cored, and sliced; 4 to 5 apples or pears (or a combination), peeled if you like, cored, and sliced; ½ cup (125 mL) fresh or frozen cranberries; ½ cup (125 mL) fresh or frozen cranberries; 2½ lb (1.25 kg) dark cherries such as Bing or Vans, pitted; 2½ lb (1.25 kg) dark cherries such as Bing or Vans, pitted; ½ tsp (2.5 mL) almond extract (optional)

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

Fruit crisps are top-drawer desserts: all flavour and no pretension. They’re also extremely adaptable; you can get the best of the season’s fresh produce to the table, or just use up whatever you have in the refrigerator or freezer.

In all cases you can assume that the sugar called for in the fillings will yield a slightly tart result, but will still be definitely dessert-like. If you prefer things really tart, reduce the sugar slightly, or if you like things quite sweet, you’ll wan

Ingredients

Dessert
Vegetarian
Summer
Autumn
Winter
Spring

Ingredients

Method