Basic Fruit Crisp

This basic recipe can be used as the template for many variations of the classic dessert.

For a medium sized cobbler, about 9" x 6".

Filling:
3 cups fruit, fresh or frozen                                       
about 1/4 cup sugar (more or less depending on the fruit used)

Topping:
1 cup flour
1 1/2 cups rolled oats
1/4 cup sugar
1/3 cup butter

Preheat oven to 375 F.

Prepare the fruit as necessary, such as washing, peeling, chopping it into roughly bite-sized pieces, removing seeds. Stir the fruit and sugar together, then spread into the bottom of a baking pan.

Stir the oats, flour, and sugar together. Use your fingers to rub in the butter until there is no dry powder. Sprinkle the topping over the fruit and bake for 30 minutes.

Variations:
Use rolled barley, rye, or wheat instead of rolled oats.
Use white sugar, brown sugar, honey, or maple syrup.
Combine any type of fruit.
Add 1-2 tsp. of spices to the filling or the topping.
Add extras to the filling like chopped nuts, dried fruit, shredded coconut, or chocolate chips.
Use coconut oil instead of butter.
Use different types of flour in the topping such as almond flour, corn meal or masa harina.