I recently bought a basket of fresh peaches. They were small and quite firm at the time but once they ripened – they all seemed to be ripe at once.
What to do? Well, eat some fresh of course, but also make a fruit crisp!
Almost three years ago, I posted Two Recipes For Apple Crisp. One was for MOM’S Apple Crisp which my mom always made and the other was my twist on the classic recipe called Peanut Crunch Apple Crisp.
Both versions are quite tasty and would have worked well with the peaches. But, I like to switch things up a bit once in awhile, so headed into the kitchen to see what new twist I could come up with...
I knew I didn’t have enough peaches to do a full recipe just with the ripe peaches that I had, so I added mango and apple to the fruit mix.
However, the topping was where I really got creative! The resulting topping was a mix of the traditional with the addition of ground almonds, a bit of cocoa powder and a touch of cinnamon!
One of my gal pals happened to be over the morning I baked this and she was happy to be a taste tester. She thought it was quite wonderful and very yummy! I hope you agree!
dn’s Fruit Crisp Topping
2 cups whole wheat flour
1 cup rolled oats
1/2 cup oat bran
1/2 cup ground almonds (or finely chopped)
1 cup lightly packed brown sugar
3 Tablespoons cocoa powder
Scant 1/2 teaspoon cinnamon
1 cup block margarine
Combine the first seven ingredients, then cut in the margarine and mix until well blended and mixture resembles small crumbs.
This recipe makes about 6 1/2 cups and will be enough topping to very generously do two 8X8 pans. It can also be used in smaller amounts for one to two portion crisps. Store in an airtight container in the fridge for up to one month or in the freezer for up to three months.
dn’s Fruit Crisp
3 cups sliced fresh peaches (about 12 small)
3 cups sliced fresh mango (2 large)
2 cups sliced fresh apples (2 medium)
About 3 cups of topping mix (see above recipe)
Preheat oven to 400F. Spray an 8X8 baking dish with non stick spray such as Pam. Combine fruit and spread evenly in pan. Cover with the topping mix. Do NOT pack fruit or topping down.
Bake in oven for 25 minutes and cool at least 20 minutes before serving. Serve with a spoonful of whipped topping or ice cream. Makes 6-8 servings.
- Fruit will shrink a LOT while cooking so do not worry if pan is overly full. If you want, you could place the baking dish on a cookie sheet to catch any drips you think may occur.
- The fruits used can easily be switched up in quantities but you will need about 8 cups of freshly sliced fruits for an 8X8 pan.
This is a delicious late summer dessert but can be made any time of year! It is great warm out of the oven or cold. Leftovers should be cooled to room temp then covered and stored in the fridge. Portions can be reheated in a microwave on medium power for about 60 seconds.