Fruit Crisp

This sweet dessert is a quick and delicious way to use up your end of the season fruit.  It just takes minutes to prepare and can bake while dinner is being served and eaten.


1 stick Melt, slightly soft, but not room temperature

1 cup flour

1 cup sugar + 1 tablespoon

1/8 tsp vanilla extract (optional)

Fruit (I used 1 pear and 3 peaches), about 2 cups


Preheat oven to 350°F.  Combine 1 cup sugar, flour and Melt stick; using fork or pastry cutter, cut in Melt until mixture remembers a clumpy sand.  Set aside (if hot in your kitchen, place in refrigerator).  Peel and slice fruit to bite sized.  Combine sliced fruit with 1 tablespoon sugar and extracts; pour into baking pan (8 inch x 8 inch square or 9 inch round is a good size).  Spoon Melt mixture over top.  Bake, uncovered, in oven for 30-45 minutes until bubbly and top is golden.  Remove from oven; let sit about 10 minutes and serve warm.  Store leftovers in refrigerator.


You could add cinnamon to the topping mixture (about 1/2 to 1 teaspoon) for a spicy alternative that would work well with many fruits.  If using cherries I recommend using the almond extract over vanilla.  This recipe is a great one to play with flavors just changing up the fruit, spices and extracts used.



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