Expand the concept of apple crisp by using fruits in season: apricots, cherries, nectarines or peaches. The crisp or crumble topping is easier to make than a pie crust and the result is so rewarding.
6 cups apples, peeled and sliced
1 lemon, juiced and strained
1/4 cup orange juice or water
1 cup organic raw sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
Start with 2 large mixing bowls. Place the juice of 1/2 lemon and the peel into bowl 1 and fill with water. Peel the apples over bowl 2. Place the peeled apples in bowl 1 with lemon water to rest while peeling the remaining apples. Discard the peels and wipe bowl 2 clean.
Place the strained juice of 1/2 lemon in bowl 2. Add the sugar. Quarter the apples on a cutting board with a large kitchen knife. Remove the apple seeds and core with a paring knife. Thinly slice apples and drop into bowl 2. Coat each apple with sugar and lemon juice. Add spices and salt. Mix thoroughly. For peaches, use an extra cup of fruit and 2 to 4 tablespoons of flour.
Heat the oven to 350° F. Place rack in the middle of the oven.
To make the topping
1/2 cup of butter, melted
1 1/2 cups of flour
1 cup oats, old-fashioned
1 teaspoon salt
1 cup brown sugar
Place all ingredients in a large mixing bowl. Mix until all ingredients are well combined. Melt the butter in a microwave oven for one to two minutes or cut into small pieces and mix into the dry ingredients. Stir until well combined.
Assemble the fruit crisp
Pour half of the topping into an 8 x 8 x 2-inch glass dish. Dump the fruit mixture on top of the crumble crust. Pour the remaining topping on top of the fruit.
Bake at 350° F for 1 hour. Cook until golden brown and the liquid on the sides of the dish are thick and bubbling.