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Fresh Fruit Crisp

4 cups fruit

1/3 cup sugar

1 tablespoon cornstarch



3/4 cup all-purpose flour

1/2 cup old-fashioned rolled oats

1/3 cup packed light brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

1/4 teaspoon salt

1/2 cup unsalted butter, chilled, cut up


Heat oven to 375˚F.  Spray 5- to 7-cup ceramic or glass baking dish, oval gratin or 8-inch square baking pan with nonstick cooking spray.  In large bowl, gently stir together fruit, sugar and cornstarch.  Spoon fruit mixture into baking dish; sprinkle with topping, squeezing some of it together with your hands to create some larger clumps.


Bake 30 to 40 minutes or until top is golden brown and fruit juices bubble heavily at the edges and begin to bubble towards the center.  Serve warm or at room temperature.



In large bowl, stir together all ingredients except butter.  With pastry blender or 2 knives, cut in butter until mixture is crumbly with some pieces the size of blueberries.  


Notes:  Made for the first time 6-26-09.  

Recipe from:  Cooking Pleasures - August/September 2006