Peach, Plum, and Apricot Crisp

Elky Friedman Elky Friedman
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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.

1h 10
Easy Vegetarian Pescatarian Vegan Salt Free Low Fat Parve

Contains: Gluten, Wheat

Directions

Prepare the Peach, Plum, and Apricot Crisp

  1. Preheat oven to 350 degrees Fahrenheit.

  2. In a large mixing bowl, combine peaches, plums, and apricots with brown sugar, orange juice, whole wheat flour, and nutmeg. Set aside.

  3. In a separate bowl, combine the crumb topping ingredients.

  4. Place the fruit mixture into a medium oven-to-table dish (you can also use individual ramekins). Sprinkle the crumb mixture over the fruit.

  5. Bake for 45 to 50 minutes uncovered. Ramekins will bake for about 30 minutes. Serve warm.

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