Master Recipe for Fruit Crisp

americastestkitchen.com

Dorothy Crabtree

7 cups fruit, prepared (see below for suggestions)

1 teaspoon lemon zest, grated

1 tablespoon lemon juice

⅔ cup firmly packed (4 ⅔ ounces/132 grams) brown sugar

½ cup (2 ½ ounces/71 grams) unbleached all-purpose flour

½ cup quick-cooking oats

½ teaspoon ground cinnamon or nutmeg

¼ teaspoon table salt

4 tablespoons butter, cut into small bits (chilled, if using food processor)

2 tablespoons vegetable shortening, cut into small bits (chilled, if using food processor)

subheading: Suggested Fruit:

2 ½ pounds (1134 grams) apples (about 6 apples), peeled, cored, and thinly sliced

3 pounds (1361 grams) apricots (15 to 20), pitted and quartered

2 pounds (907 grams) berries, rinsed and patted dry; if tart, add 1 tablespoon or more of sugar to taste

2 ½ to 3 pounds (1134 to 1361 grams) nectarines or peaches (8 to 10 pieces of fruit), peeled, pitted, and cut into sixths

2 ½ to 3 pounds (1134 to 1361 grams) pears (6 to 7 pears), peeled, cored, and thinly sliced

3 pounds (1361 grams) plums (15 to 20), pitted and quartered

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