By Ava Bartholomew

With spring and warmer weather right around the corner, I am more than ready to trade in hearty winter meals for light, tart spring recipes—especially spring desserts like fruit crisps. My one hot take? I hate fruit crisps with an oat topping. If you agree, or simply want to try something different, read on to learn my family’s favorite fruit crisp recipe!

The beautiful thing about this recipe is that you can use whatever type of fruit you like. My personal favorite, especially during the warmer months, is strawberry rhubarb crisp, although, a good peach crisp is a close second. Some other popular fruits and fruit combinations include cherry, berries, blueberry pear, and apple—albeit apple tends to feel more like a fall and winter fruit. Regardless of what fruit you choose to use, a scoop of vanilla ice cream on top is always a great addition.

Recipe Credit to Fannie Farmer’s Cookbook

Ingredients:

1. 4 Cups of Fruit
2. 1 Cup Flour
3. 1 Cup Sugar
4. 1 Teaspoon Baking Powder
5. 1 Egg, Beaten
6. ¼ Pound Butter, Melted

Directions:

1. Preheat oven to 375℉ and butter an 8-inch square baking dish.
2. Place the fruit in the bottom of the buttered dish.
3. In a medium bowl, mix together the flour, sugar, and baking powder.
4. Add the beaten egg and mix with a fork or your fingertips until the flour mixture is dampened and small clumps have formed throughout the mixture.
5. Scatter the flour mixture over the fruit, creating an even layer across the top.
6. Drizzle the melted butter over the mixture, attempting to cover as much of the mixture as possible.
7. Bake in the oven for roughly 25 minutes.
8. Serve warm and enjoy!