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November 2006 Issue
Crisp Days
by Ronda L. Halpin
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When everyone else is making pies this time of the year, I am usually saving lots of time and calories by making fruit crisps instead. While you might wonder if a crisp is special enough for Thanksgiving dinner, little else is as comforting as a warm fruit crisp with a scoop of ice cream. And you can dress them up by mixing more than one kind of fruit.

This month, I'm sharing a simple double fruit crisp. You can either choose an apple-cherry version or a peach-blackberry version. Both are sublime and will make a perfect ending to a special Thanksgiving meal. And using some frozen fruit saves you time, effort and money! You have so much to be thankful for!

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!

 

Double Fruit Crisp

  • 1/2 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon grated lemon peel
  • 5 cups peeled, sliced apples or peaches
  • 1 cup frozen cherries or blackberries
  • 2/3 cups oatmeal
  • 1/2 cup packed brown sugar
  • 1/4 cup whole wheat flour
  • 2 teaspoons ground cinnamon
  • 3 tablespoons margarine, melted
To prepare the filling, combine the sugar, flour and lemon peel; mix well. Add the apples and cherries or peaches and blackberries; stir to mix. Spoon the mixture into a 6-cup baking dish.

For the topping, combine the oats, brown sugar, flour and cinnamon. Add the melted margarine; stir to mix. Sprinkle the topping over the filling. Bake in a 375 degree oven for 40-50 minutes or until the filling is bubbly and the top is browned. Serve warm or at room temperature.

  • Yields: 6 servings
  • Preparation Time: About 1 hour
 



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