Inspired by Chef Michael Smith
Serves 4
Prep time: 5 minutes
Baking time: 45-60 minutes
Ingredients:
Filling:
4 cups frozen fruit (they have so many delicious mixes these days, so whatever you prefer. The photo is a combo of Caribbean Fruit mix and some wild blueberries)
¼ cup all purpose flour
¼ cup sugar
2 tbsp lemon juice
Topping:
¾ cup brown sugar, packed
¾ cup all purpose flour
½ cup butter, chilled (and I used Chef Michael’s trick of grating using the coarse grater side of my box grater – super easy, super easy clean up too!)
Directions:
1. Preheat the oven to 375°F/180°C
2. Toss everything for the filling together in a mixing bowl, scoop into an oven-proof dish. (The secret is to fill the dish just to the brim, so choose your dish appropriately) and then place on a rimmed baking sheet lined with aluminum foil (easy cleanup).
3. In a separate bowl combine the topping ingredients and blend with a fork. Pour over the filling, spreading so that no fruit is exposed.
4. Roast for 45 minutes, or until the top is golden and there is some bubbling below.
Now there’s never an excuse for no dessert.
Grate some chocolate over the top and it’s even FANCY!!!
2 comments:
it looks like your pic has oats in it. should the topping have oats??
Jody, I'm sure that oats would be lovely too, but this one is just as it says. If you do like oats, here's another option http://onceuponafeast.blogspot.com/2005/08/ginger-apple-crisp.html
I've done it there with apples, but it would work well with berries too.
Thanks for dropping by.
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