While I've made many crisps before, I usually just throw together the topping with whatever I have on hand. This, however, is the best version I've made and is now my go-to recipe.
You can use whatever fruits you want in this. I used wild blackberries and local peaches because I'd just bought them at the farmers market.
6 cups fruit
1 tablespoon cornstarch
1 teaspoon vanilla paste or extract
1/2 cup whole wheat flour
1 cup oats
1/4 cup brown sugar
3/4 teaspoon cinnamon
1/2 cup chopped nuts (I used almonds)
5 tablespoons butter, cold
- In a large bowl, mix the fruit with the cornstarch and vanilla. Set aside.
- In a medium bowl, mix together the flour, oats, sugar, cinnamon, and nuts. Cut in the butter with a pastry blender or your fingertips until the mixture resembles coarse sand. It's okay to have a few larger chunks of butter.
- Pour the fruit into a baking dish. Sprinkle the flour/butter mixture evenly over the top.
- Bake at 375 degrees for about 30 minutes, or until the top is browned and the filling is bubbling.