This is another very versatile recipe from Simply in Season. While it suggests using 4 fruits, you can use one or more or any combination you want. Basically it needs to equal 6 cups. For this version, I used apples and raisins. Put the fruit in a pie plate, and then put the topping–you guessed it–on top of the fruit. The topping consists of 3/4 C each of flour, rolled oats, and brown sugar. Then add 3 T butter and 2 T oil. Mix up and sprinkle on top. Bake at 375 for about 30 minutes.
Oh, I almost forgot – you can also use frozen fruit for this. Bonus!
You might be wondering why I included the ice cream that I served with it in the photo. No, I didn’t make the ice cream (although I have made ice cream before, and hope to replicate this flavor). But it goes really well with the apple crisp. Try it, you’ll like it!
The verdict? Well, it’s a standard apple crisp recipe. Butter, sugar, fruit–what’s not to love?
My Mom made this while I was growing up in the fifties. She called it English Apple Pie, and used all butter. Her handwritten recipe called for putting the pie in a cold oven at 350 and baking for 45 minutes. It does lend itself to so many variations; sometimes Mom added cinnamon and nutmeg, and I’ve mixed shredded cheddar cheese into the topping. My children and grandchildren still love it, baked in (Great)Grandma’s pie pans, and look for it at family gatherings.