Food
Breakfast Fruit Crisp
By Yankee Magazine|Apr 21 2002|
Yield
16 servings
Ingredients
16 cups of mixed fresh or frozen fruit
1-1/2 cups rolled oats
1-1/2 cups light brown sugar
1 cup flour
1/2 cup (4 ounces) melted butter
Instructions
Preheat oven to 350 degrees F. Distribute fruit evenly among 1-cup ramekins or custard cups. Lightly press fruit into bottom of ramekin.
In separate bowl, mix oats, brown sugar, and flour. Add butter and stir until blended, leaving some lumps. Lightly press topping on top of fruit in ramekins. Topping should be mounded slightly, as fruit will settle during cooking.
Bake until fruit is soft and bubbling, about 25 minutes. Serve warm, with light cream or vanilla yogurt if desired.
I added some cinnamon to the topping, and used it on blueberries. Excellent, easy, and everything on hand. I did scale it down without a problem.