Yield: 4 generous servings
For the topping...
Cook the fruit: Melt the butter in a 10-12" pan over medium heat. Add the diced apples, and sprinkle on the sugars, spices, and cornstarch. Stir to coat all the fruit, cooking until just softened and the sauce has thickened. Fruit can be made ahead to this point. Simply refrigerate cooked fruit, and divide among serving dishes when ready to bake.
Make the crumble topping: Stir together all the dry ingredients. Using a food processor or your hands, work the butter and oil into the dry ingredients until cohesive. Topping may be made ahead and frozen until ready to use.
Bake the crisp: Place fruit in oven-safe bakeware, such as individual ramekins, and top with 2-3 tablespoons of crumble topping. Bake at 350F for 20 (more or less time, depending on size of bakeware) minutes until crisp is lightly brown and fruit is gently bubbling. Remove from oven and let cool 5-10 minutes before serving. Top with vanilla yogurt, vanilla or caramel ice cream, or a simple dollop of whipped cream.
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Kathryn Bundy | Revised 26-september 2013