Fruit Crisp (Crumble)

This is great for fall weather and even better with ice-cream.

Use Apples, Pears, Plums, Stone Fruits or berries.

For the Crisp Topping:

• 1 cup Flour
• 1/2 cup brown sugar
• 1 teas baking powder
• 1/2 teas cinnamon
• 1/4 teas salt
• 1 stick unsalted butter, cut into 1/2 inch pieces and chilled.

For the Fruit Filling:

• 2 pounds firm fruit (4-5 apples, 5-6 pears)
• 1-3 teaspoon lemon juice
• 1 teaspoon spice (any one your like – experiment!)
• 1-3 Tablespoons Cornstarch, depending on juiciness of fruit.

To make the topping:

1. In a medium bowl – Whisk  together flour, brown sugar, cinnamon and salt.
2. Add the chilled butter and use your fingers, a fork, or pastry knife to combine the mixture together until the butter is incorporated and it resembles coarse crumbs.
3. Cover and place in fridge so you can make the filling.
   • Granola Crisp topping: 1 cup rolled oats. 1/2 cup all-purpose flour. 1/2 cup brown sugar. 1/2 cup sugar. Pinch of salt. 1/2 cup (1 stick) cold unsalted butter, cut into small pieces.

To make the filling:

1. Preheat the oven to 375 degrees
2. Cut the fruit into slices or cubes, your choice (be sure not to use the core!).  Slices are nice. You should have about 5-6 cups.
3. Place the fruit in an ungreased 8-inch square dish, and spread it out evenly. Drizzle the 1/4 cup water over the fruit, use less water if the fruit is very juicy.
4. Scatter the topping over the fruit without pressing down on it.
5. Bake until the topping is browned and the fruit is tender and the juice is bubbling, about 45-50 minutes.

• Use a glass, ceramic or non-reactive dish.

Serve warm with Ice Cream.