Easy Fruit Crisp

You can use any combination of fruit in this recipe. Similar types go well together, like apples with pears, or a combination of stone fruit (peaches with plums and/or apricots, cherries). Accessorize with berries for touches of bright color and tart, contrasting flavor.

Ingredients

Fruit filling
5 to 6 cups sliced fruit--peeled, if necessary (2 1/2 to 3 pounds)
1 to 2 cups berries, fresh or frozen (optional)
1 to 2 tablespoons fresh lemon juice
1 tablespoon flour
1 to 2 tablespoons sugar
Crisp topping (recipe follows)
Yogurt or Creme Fraiche (optional)

Crisp Topping
3/4 cup rolled oats
1/4 cup oat bran
1 tablespoon flour
1/8 teaspoon salt
2 tablespoons brown sugar
1/4 teaspoon cinnamon
2 to 3 tablespoons minced walnuts (optional)
2 to 3 tablespoons unsalted butter, melted

Directions

Preheat the oven to 400*F

Place the fruit in a medium-sized bowl, and toss with the lemon juice. Sprinkle in the flour and sugar and toss until fairly evenly coated, then transfer the mixture to an ungreased 9- or 10-inch pie pan. Don't clean the bowl.

Use the same bowl to make the crisp topping. Combine the dry ingredients; use your fingers, if necessary, to mix in the brown sugar. Add the melted butter and mix with a fork and/or your hands until uniformly moistened. Carefully crumble the topping mixture over the fruit, and pat it into place. Place the pan on a baking tray, and bake in the center of the oven for 20 to 25 minutes, or until brown on top. Cool for at least 15 minutes before serving. Serve hot, warm, or at room temperature, with a little yogurt or Creme Fraiche on the side.