Fruit Crisp

Butter shallow baking dish.

Lay sliced fruit in dish - (canned or fresh) apples, peaches, pears, or strawberry/rhubarb

Top with crumbled mixture of:

1/2 c brown sugar

1/2 c quick oats

1/2 c flour

1/3 c softened butter

3/4 tsp cinnamon

3/4 tsp nutmeg

Bake uncovered at 375 degrees for 35 minutes

Notes:

*This is an old recipe that didn't give size of dish or amount of fruit! I normally use 7x11" dish and approximately 6-8 apples depending on size. Dish should not be more than half full of fruit, especially fresh fruit that is hard and needs to become soft as it bakes.

*Recipe works well with gluten free flour blends and gluten free oats.

*If fruit is tart, mix several tablespoons of sugar with fruit - I use raw sugar.

*Topping can be doubled for larger baking dishes.

*For crispier topping, bake approximately 10 additional minutes.

*Best served same day as baked.