Fruit Crisp makes writing papers less stressful. Or at least that's my theory.

[auros]

And also my excuse for spending an hour or so making it, rather than writing.

Recipe derived from a '00s edition of the Better Homes & Gardens Cookbook.

Filling:

• 5 cups of sliced fruit: apples, pears, peaches, apricots, whatever. If using any type of frozen fruit, thaw, but don't drain. I basically always get my "5 cups" by taking my 4 cup

Comments

[querida_bonbon]

I am so happy you posted this. I have been planning an apple crisp for a week but have found so many different recipes online. I trust your taste better :P

[auros]

Always glad to help. *g*

When I made it, I actually ended up needing an extra tablespoon of butter, but I think that was because I misread things in the recipe and put the granulated sugar into the topping bowl instead of into the fruit. The way I wrote it here, the procedure is clear, but the recipe in the book listed all the ingredients together without distinguishing the two parts, and the topping instructions said to "combine dry ingredients", ignoring the fact that it also said in the filling instructions to put sugar into the filling -- which I guess magically turns that part of the sugar into a wet ingredient. Sigh. It still came out quite tasty, though the fruit is noticably tart if you don't get some topping with it.

[flamingnerd]

oh yum. I'll have to make this for my next dinner party. I love open ended recipes. I can just see what fruit is at costco.