Roxx’s Fruit Crisp

    Easy peasy . . .

    1. Start with about 6 – 8 cups of cut up fruit.

      I used to make this with the fruit that was getting a bit too ripe in the fridge, using apples, of course, but also pears, nectarines, peaches, plums, I’ve even used pineapple, strawberries, blueberries, cranberries. In short, any combination of fruit that makes you happy.

    2. Sprinkle that fruit with the following spices: 2 tbsp cinnamon, 2 tsp cardamom, 2 tsp all spice, 1 tsp cloves, 1 tsp nutmeg and 1 tsp ginger
    3. Add the juice of a lemon and stir well to combine, pour into a baking dish then set aside
    4. To make the topping, start with about four cups of corn flakes and crush them well (I don’t like the texture you get by using corn flakes crumbs out of a box so I always start with corn flakes and do it myself)
    5. Now here it gets a bit tricky; there’s a cracker we buy for Larry called Nut Thins, they contain no wheat so he can eat them, and they have crushed pecans in them, are a bit salty and a bit sweet at the same time, but lacking those, you can use another cup of cornflakes. I crush up enough Nut Thins to make about another cup and mix it into the corn flakes.
    6. Add the same spices that you added to the fruit, and then add about 1/3 cup of melted butter, you want to moisten the crumbs but not have them “glom” together too much.
    7. Sprinkle evenly over the top of the fruit till it’s well covered (you may end up with some crumb left but it freezes well)
    8. Dot the top with more butter and bake at 350 for about 45 minutes, or until it fills up the house with its lovely aroma and you can see it bubbling all around the edge of the baking dish.
    9. Serve warm with ice cream.
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