Fruit crisp

Combine butter, 1/2 cup flour, brown sugar, and oats in a medium mixing bowl and cut together until combined. Refrigerate for at least 15 minutes before use.
Preheat oven to 375°F. In a separate large bowl, combine fresh fruit, white sugar, and the remaining 2 tablespoons flour. Pour fruit mixture into a pie plate or other ovenproof vessel that will fit everything. (Really, use your imagination! Mugs make great individual crisps.) Crumble refrigerated butter and sugar mixture over the top of the fruit mixture. Bake for 30-45 minutes, or until the crisp is browned on top and bubbles. The time will vary depending on the type of fruits you use, more tender fruits like berries will cook faster.
Handy Hint: When preparing your fruit, consider how tender the raw fruit is. Berries typically won't have to be chopped or peeled before baking. Fruits with seeds and cores (apricots, plums, apples, nectarines, etc.) can be peeled, should definitely be pitted or cored, and cut into wedges (eighths usually work well).

Nina Lincoff

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