Stone Fruit and Berry Crisp
By Jennifer Bennet – SLO Veg Ambassador / Recipes
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Ingredients :
-1/2 cup brown sugar plus 3 TB extra
-1/2 cup flour
-1/2 cup oats
-1 cold stick of butter, diced, plus 1 tb extra, also diced
-1/4 cup thinly sliced almonds
-4-6 cups fruit (I used diced nectarines, diced peaches, raspberries and blackberries)
-1 lemon, juiced
-cinnamon sugar mix for topping
Instructions:
1. Preheat oven to 375
2. Mix diced fruit and berries with lemon juice and 3 tb brown sugar. Pour into a baking dish.
3. In a medium bowl, mix flour, oats, 1/2 brown sugar, and 1 stick of butter diced until it resembles thick crumbs. Top the fruit mixture with the flour mixture.
4. Sprinkle on almonds and cinnamon sugar and bake at 375 for 35-40 minutes or until crisp topping is golden brown and fruit is bubbling. Serve with ice cream!