Fruit Crisp

Before fruit season is completely over, here's a delicious crisp. I love the cardamom in it. The source is lost in the sands of time, but I'm glad the recipe itself isn't!

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Fruit Crisp

Yields a 9x13 pan of crisp, but the recipe is easily halved and baked in an 8x8 pan

8-9 c sliced, peeled cooking apples, pears, peaches (or frozen unsweetened peach slices), or apricots
4-6 T granulated sugar
1 c regular rolled oats
1 c all-purpose flour
1 c packed brown sugar
1 teas cinnamon
1/2 teas ground cardamom
1/2 c butter
1 c nuts of your choice (walnuts are a good bet)

Preheat oven to 375F. Place fruit in a 9x13 baking dish. Stir in the granulated sugar.

Combine the oats, brown sugar, flour, and spices. Cut in butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle topping over filling.

Bake crisp for approximately 40 minutes or until fruit is tender and topping is golden. Serve with vanilla ice cream.