I have always loved fruit crisps, so simple but delicious, using glorious seasonal fruits. It’s quick and easy to put together a fruit crisp when this mix is ready and waiting in the freezer or in the fridge. You can mix different fruits together, perhaps using strawberries, blueberries, raspberries and blackberries and in the winter, apples, pears and dried cranberries. I like soaking the dried cranberries in rum for 30 minutes before using.
2 cups unbleached flour (you can combine equal amounts of unbleached & wholewheat flours)
2 cups quick-cooking rolled oats
1 1/3 cups packed brown sugar
1 Tbsp. cinnamon
1 tsp. nutmeg
Combine all ingredients in a large bowl. Place into a storage container in the fridge or freezer for up to 2 months. I generally put mine into the freezer, where it keeps much longer.
To Use Mix:
For an 8″ crisp: Combine 1 ¼ cups of mix with 1/3 cup melted butter, tossing together until combined and clumps form. If you like, you can add ¼ cup chopped nuts or shredded coconut to the mixture. Spread over the top of the fruit and bake according to the recipe you are using.
For a 9″ crisp: Combine 1 1/2 cups of mix with 1/3 cup + 2 or 3 Tbsp. melted butter, tossing together until combined and clumps form. Continue as above.
