I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Sunday, January 24, 2016

Fruit Crisp

6 to 8 cups fresh or frozen fruit (peaches, blackberries, blueberries or apples)
1 tsp. almond extract in 1/2 cup water
1 cup sugar (brown or white)
1 cup dry oatmeal
1/2 cup flour
1 tsp. cinnamon
1/2 stick butter (1/4 cup)
1/2 cup pecans (optional)

Put fruit in 9 x 13 cake pan.  Pour flavored water over.  Mix sugar, oatmeal, flour, and cinnamon.  Work butter into dry ingredients with fingers until crumbly.  Add nuts.  Sprinkle oatmeal mixture over fruit.  Bake at 350 degrees until bubbly and light brown, about 1 hour.  Serve with ice cream.

My dad, Adam Weisz, used to spend hours picking blackberries in early summer when he and Mother lived in Bonifay.  He would bring us a gallon of berries when they came to visit.  We always made blackberry crisp.  No matter what fruit is used, this is always a favorite family dessert.

 

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