Year-Round Fruit Crisp


4 cups seasonal fruit (such as apples, peaches, berries or rhubarb)
½ cup unrefined sugar
1 tablespoons arrowroot starch
1 tablespoon lemon juice (optional)
1 teaspoon lemon zest (optional)

½ cup butter (one stick), cut into small pieces
½ whole wheat pastry flour
1 cup rolled oats
¾ cup brown sugar, packed
¼ teaspoon salt
½ teaspoon cinnamon (optional)


Preheat oven to 400°F.
Mix together the fruit, sugar and arrowroot. Add lemon juice and lemon zest if using. Place in 8”x8” baking dish.
Combine the flour, oats, brown sugar, salt, and cinnamon in a mixing bowl.
Melt the butter in a pan on medium heat. Pour over the oat mixture and stir until combined evenly.
Pour oat mixture evenly over the fruit and place in oven 35-45 minutes, until berry mixture is bubbling and oat crumb top is golden brown.
Pull from oven and let rest about 10 minutes before serving.

Serving Size:
Makes 8 servings.
Seattle Tilth
Leika Suzumura