This one is a family favorite! Because this recipe is based on summer fruits, I usually only make it during the summer months. It is a change of pace from the apple crisp that I usually serve every Shabbos. (You can also use frozen fruit any time of the year.) It’s naturally full of flavor and is a much healthier version of fruit crisps and kugels, because it calls for the bare minimum of oil and sugar.
Peach, Plum, and Apricot Crisp
Recipe By Elky Friedman
- Cooking and Prep: 1 h
- Serves: 10
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Contains:
Ingredients (15)
Filling
Crumb topping
Start Cooking
Prepare the Peach, Plum, and Apricot Crisp
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Preheat oven to 350 degrees Fahrenheit.
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In a large mixing bowl, combine peaches, plums, and apricots with brown sugar, orange juice, whole wheat flour, and nutmeg. Set aside.
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In a separate bowl, combine the crumb topping ingredients.
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Place the fruit mixture into a medium oven-to-table dish (you can also use individual ramekins). Sprinkle the crumb mixture over the fruit.
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Bake for 45 to 50 minutes uncovered. Ramekins will bake for about 30 minutes. Serve warm.
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