Recipe: Fall Fruit Crisp

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This is a rather loose recipe to inspire you to make a healthy dessert anytime. I consulted with Chef Melissa Saunders to ascertain the appropriate amount of fruit per person. For example, if making apple crisp, allow for about 1-1.5 apples per person you are making crisp for. Or about 1 cup of fruit per person. I tend to leave the fruit plain to let the natural flavour come out through the cooking process. You can always squeeze a little lemon or add a sprinkle of sugar or honey if desired.

For the crisp topping. I prefer a simple version with just oats, butter, and brown sugar, because it has more crisp. It is also easy to create a gluten free version by using gluten free oats. Oats on their own are gluten free, it is in processing that they may come into contact with gluten. The formula for the crisp topping would be 1/4 cup oats, 1 tablespoon of butter, 1 tablespoon brown sugar per person. You could use coconut oil instead of butter to make this a vegan recipe.

Crisp Topping

(Serves 4 as an example)

1 cup quick oats

1/4 cup butter at room temperature

1/4 cup brown sugar

Preheat oven to 350 degrees.

Arrange sliced fruit in an even layer in a glass baking dish.

In a medium bowl, mix together oats, butter and brown sugar with your hands until well combined.

Spread over prepared fruit in glass baking dish.

Bake for 30-45 minutes or until topping is browned as desired. Enjoy warm on its   own or with a little whipped cream or icecream.

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