Fruit Crisp (Sugarless)

This is an extremely versatile dish that is one of my favorite sugarless fruit recipes. We have eaten it as dessert, but because it has no refined sugar, we have also eaten it as part of breakfast, or simply as a snack. I adapted and modified it from my Better Homes and Gardens cookbook (p.246). I prefer my "crisp" more like cobbler and have therefore. over time, learned to triple the amount of topping (which includes the oats, honey, flour, butter, and coconut). If you prefer yours with less topping, just cut it back down. So far, one of my favorite fruit combination has been fresh apples with several sliced fresh strawberries. Strawberries and rhubarb is also wonderful, and is what is shown in this picture.

Fruit Crisp

5 c. sliced, peeled cooking apples, pears, peaches, apricots, berries, or a combination (can also use frozen, unsweetened fruit in place of fresh)
1 1/2 c. regular oats
1 c. honey (or less, depending on how sweet you want it)
3/4 c. whole wheat flour
1/4 tsp. ground nutmeg, ginger, or cinnamon (or, if you're like me, you might add skimpy 1/4 teaspoons of two or all three of these)
1/2 c. butter
3/4 c. shredded coconut (optional)

For fruit filling, thaw fruit if frozen. Do not drain. Place fruit in a 9 X 13 baking dish.

For topping, in a medium bowl combine the oats, honey, flour, and nutmeg. Cut in butter until mixture resembles coarse crumbs. Stir in coconut, if using. Sprinkle topping over fruit.

Bake at 375 degrees for 30-35 minutes, or until fruit is tender and topping is golden.

Note: At higher altitudes, like mine, (and with the soft winter apples I last used), cooking it this long would turn it into mush. So I would suggest setting your oven to 15 minutes and then checking how tender the fruit is at that point.