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 a favorite family dessert.