Fruit Crisp

Ingredients

• 5 cups sliced, peeled apples, pears, peaches, or apricots; or frozen unsweetened peach slices
• 2 to 4 tablespoons sugar
• 1/2 cup regular rolled oats
• 1/2 cup packed brown sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon ground nutmeg, ginger, or cinnamon
• 1/4 cup margarine or butter
• 1/4 cup chopped nuts or coconut
• Vanilla ice cream or light cream (optional)

Instructions

1. For filling, thaw fruit, if frozen. Do not drain. Place fruit in an 8 1/2x//-inch round baking dish. Stir in sugar.
2. For topping, in a mixing bowl combine oats, brown sugar, flour, and nutmeg, ginger, or cinnamon. Cut in margarine or butter till mixture resembles coarse crumbs. Stir in nuts or coconut. Sprinkle topping over filling.
3. Bake in a 375° oven for 30 to 35 minutes (40 minutes for thawed fruit) or till fruit is tender and topping is golden. Serve warm with ice cream or light cream, if desired.
4. Microwave directions: Assemble filling as above. Cook filling, covered with vented plastic wrap, on 100% power (high) for 5 to 7 minutes or till fruit is tender, stirring twice once. Assemble topping as above. Sprinkle over filling. Cook, uncovered, on about high 3 minutes or till topping is heated through, giving the dish a half-turn once. Serve warm with ice cream or light cream, if desired.
5. Blueberry Crisp: Prepare as above, except, for the filling, combine 4 tablespoons sugar and 3 tablespoons all-purpose flour. Toss with 5 cups fresh or frozen blueberries.
6. Cherry Crisp: Prepare as above, except, for the filling, combine 1/2 cup sugar and 3 tablespoons all-purpose flour. Toss with 5 cups fresh or frozen unsweetened pitted tart red cherries.
7. Rhubarb Crisp: Prepare as above, except, for filling, combine 1 cup sugar and 3 tablespoons all-purpose flour. Toss with 5 cups fresh or frozen unsweetened sliced rhubarb.