Serves 4 – 5
Preheat oven to 350.
This recipe can be made with almost any fresh fruit. Use apples, pears, peaches, plums, berries, cherries. Always the best of whatever is in season.
3 pounds fresh fruit, peeled and sliced if necessary
3⁄4 cup sugar, less if the fruit is sweet
1⁄2 cup brown sugar, dark or light
3⁄4 cup plus 1 tablespoon all-purpose flour
Zest of one lemon OR one orange Pinch Salt
1⁄2 cup quick cooking oatmeal
1⁄4 pound cold butter
Butter a baking dish approx. 10 X 15 X 2 1/2. Or use 5 0r 6 ramekins for individual desserts.
Add citrus zest, 1⁄8 cup of the white sugar, 1⁄4 cup of the brown sugar and the tablespoon of flour to the sliced fruit. Toss well and allow to sit for a few minutes.
After 5 minutes or so, check to see if there is a lot of liquid. If so, add a bit more flour. You want the fruit to be coated with a moist goo rather than sitting in a puddle of juice.
Pour fruit into baking dish.
Mix remaining flour, both sugars, salt, oatmeal and cold, cubed butter. You can use either an electric mixer or a pastry blender or a fork to create a crumbly mix of pea sized lumps. Sprinkle on top of fruit.
Bake for one hour. Fabulous warm or cold, topped with whipped cream, pour cream, ice cream, creme fraiche, sweetened mascarpone or bare naked.
Recipe thanks to Merianne Myers.