1/2 c butter
1 c flour or oat flour
1/2 c brown sugar
Combine the brown sugar and flour. Cut in cold butter until the mixture resembles pie crust. In a separate bowl, combine fruit, berries, or apples, cut up, with sugar and cornstarch — I usually use the same proportions found in fruit pie recipes. Turn the fruit into a greased 8×8-inch baking pan, crumble the crisp topping over, and bake in a 350 oven about 1 hour or until done. This recipe is from Grandma Miller.
Gluten restrictions: Use oat flour made with gluten- free oats (whir oats in food processor until reduced to flour) or use all- purpose gluten- free flour in the topping.
Sugar restrictions: Replace the sugar called for with monkfruit or other sugar replacement. I usually reduce the amount of sugar replacement (3/4 c monkfruit for 1 c sugar).
Carb restrictions: Replace the sugar with monkfruit. In the fruit, I usually leave out the flour, or you can experiment with low-carb thickeners. In the topping, replace the oat flour with 1-1/2 c almond flour, and add 1/2 tsp xanthan gum.
apple crisp
Peel, core, and slice 8-10 pie apples (cortlands, macintosh, or jonathans). Combine slices with 1 c sugar, 1 tsp each cinnamon and nutmeg, and 1/2 c flour. Turn into baking dish, top and bake as directed. Serve with vanilla ice cream or cream.
blackberry or blueberry crisp
Combine 4 c fresh or frozen berries (2 lbs frozen berries) with 3/4 c sugar and 1/3 c flour. Turn into baking dish, top and bake as directed. Serve with vanilla ice cream or cream.
peach crisp
Blanch 10 fresh peaches and slip the skins. Pit and slice. Combine with 1/3 c flour, 1/2 c white sugar, 1/2 c brown sugar, 1/2 tsp cinnamon, and 1/4 tsp nutmeg. Turn into baking dish, top and bake as directed. Serve with vanilla ice cream or cream.
rhubarb crisp
Combine 5-6 c fresh or frozen rhubarb chunks with grated rind of half an orange, 1-1/4 c sugar, 1/3 c flour, and a dash of salt. Turn into baking dish, top and bake as directed. Serve with vanilla ice cream or cream.