NO.5 Summer Fruit Crisp(international dessert recipe)

5. Summer Fruit Crisp

Fruit mixture
7 cups mixed fruit (good combinations are apples and dried fruit; raspberries, peaches, raspberries and plums; or apples and blueberries)
1 cup toasted almonds, ground in processor
1 tablespoon cornstarch
1/8 teaspoon nutmeg and cinnamon
juice of 1 lemon
and sugar to taste

Technique
Sprinkle fruit with sugar, add juice of lemon and cornstarch. Add the cinnamon and nutmeg. Mix well. Let the mixture set until the fruit melds into a compote. Place fruit in a greased 8 by 12 inch baking pan. Add enough juice to cover just the bottom of the pan.
Spread ground almonds on top of the fruit. This seals the bottom layer so that the topping isn’t moistened by the fruit.

Topping
2 cups all purpose flour
1 cup old fashioned oats
1 cup brown sugar
3/4 cup melted butter

Technique
Add butter to the flour, oats and sugar. Mix until the dough holds together. Sprinkle topping onto the fruit.

Bake at 350° F until the juice bubbles and is thickened and the crust browns, about 40 minutes.

Yield 8 large portions