Fruit Crisp

The picture doesn't do this fruit crisp justice in any way. Bill's doctor recently told him that his cholesterol had to come down, so we've been overhauling our cooking and eating habits. Hard to believe this delicious homey comfort food is so packed full of nutritional goodness. It tastes like pie.

Mixture One:
2 cups fruit (we used thawed frozen peaches the first time, because that's what we had on hand, but its totally flexible. Fresh apples worked even better the following week.)
1/2 cup dried fruit -- cranberries, raisins, etc
1/4 cup juice
dash of vanilla extract
pinch of cornstarch
1/8 cup sugar

Mixture Two:
1/2 cup old fashioned oats
1/8 cup vegetable oil (or a little more)
1/4 cup sugar
1/3 cup ground flax seed (or chopped nuts would do as well)
pinch or two of flour
liberal amount of ground cinammon

Preheat the oven to 375. Lightly oil a small baking dish. Combine all ingredients in Mixture One and spread evenly in the pan. Combine all of the ingredients in mixture two. It should be moist and crumbly. Spread the crisp topping over the fruit in the pan. Bake for 40 minutes, or until the topping is golden brown and the fruit juices are bubbling up from underneath. This was better after it had had time to sit and cool off. The topping became pleasantly chewy.
Serves three. This would be terrific with ice cream, of course.