Fruit Crisp

Apple crisp is shown above.

fruit filling (see below)
1 c rolled oats
1 c packed brown sugar
1/2 c flour
1/2 c butter, melted
1/2 c chopped nuts and/or coconut, both are optional

Put fruit filling in 9" pie plate or 8x8" pan.

In a bowl, combine oatmeal, brown sugar, and flour. Stir in butter til whole mixture is moist. Stir in nuts and/or coconut if desired. Sprinkle topping over filling.

Bake in 375 degree oven for 30-35 min (40 min for thawed fruit) or til fruit is tender and topping is golden. Serve warm with ice cream or whipped cream if desired. Makes 6 servings.

Fruit filling options:

Apples, pears, peaches (fresh or frozen*, unsweetened), or apricots:
Mix together 5 c of fruit and 2-4 Tbsp sugar.

Blueberries (fresh or frozen*):
Mix together 5 c blueberries, 4 Tbsp sugar, and 3 Tbsp flour.

Cherries (fresh or frozen*):
Mix together 5 c pitted tart cherries, 1/2 c sugar, and 3 Tbsp flour.

Rhubarb (fresh or frozen*):
Mix together 5 c sliced rhubarb, 1 c sugar, and 3 Tbsp flour.

Canned pie filling:
Use 1-2 cans of your choice of canned fruit pie filling. Do not add anthing to it; just dump in pan. If using 2 cans of pie filling, be sure to use a 9x13" pan.

*Thaw fruit if frozen. Do NOT drain.