Fruit and Berry Crisp

 

2 cups sliced fresh peaches

1 cup fresh blueberries

1 cup fresh raspberries

1/2 cup sugar

2 tbsp tapioca

1 tsp fresh lemon juice

1/2 tsp cinnamon

1/2 tsp grated lemon peel

1/4 cup old fashioned rolled oats

3/4 cup all purpose flour

2/3 cup sugar

3 tbsp chopped almonds

1/2 tsp salt

1 egg

1 tbsp milk

2 tbsp melted butter

Heat oven to 400 degrees. In a large bowl, combine fruit; set aside. In small bowl, combine sugar, tapioca, lemon juice and lemon peel; mix until blended.

Pour mixture over fruit; stir gently. Spoon fruit into 2 quart casserole.

In a medium bowl, combine flour, sugar, oats, 2 tbsp of the almonds, cinnamon and salt, mix well. Stir in egg and milk; mix just until blended.

Crumble over fruit mixture; sprinkle with remaining 1 tbsp nuts. Drizzle with butter.

Bake 20-30 minutes or until golden brown; cool completely on wire rack.

Serve with whipped cream, if desired.

Garnish with additional raspberries and blueberries.

 

 

 

 

 

 

3