Many-Fruit Crisp

February 28, 2009

Delicious desert which serves 10-12.

3 medium apples, peeled and sliced.

1 cup blackberries

1 cup blueberries or salal berries

1 Tbsp cornstarch

2 Tbsp fresh lemon juice

1/3 cup granulated sugar

2/3 cup all purpose flour

3/4 cup firmly packed brown sugar

1/2 cup rolled oats

1/2 tsp salt

1tsp cinnamon

1/2 tsp grated nutmeg

1/4 tsp mace

6 Tbsp cold butter

3/4 cup coarsely chopped hazelnuts

Heat oven to 350F and grease a 9 by 13 inch baking dish.

Mix together the cornstarch and granulated sugar. In a large bowl, toss the fruit gently with lemon juice, and then add the cornstarch-sugar mixture, stirring until coated.

In a small bowl, make the topping by mixing together the flour, brown sugar, oats, salt and spices. Cut in the butter, blending to a crumb-like consistency, and stir in the hazelnuts.

Spread the fruit in the prepared baking dish. Cover evenly with the nut mixture and bake in the middle of the oven for 45 to 50 minutes, or until golden and bubbly.  Serve warm with ice cream and enjoy!


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