Fall fruits have never been in a more delicious setting than bubbling with cinnamony juices and topped with a crumbly crunch top in this delicious pear, plum and apple crisp!  I am missing the bounty of summer, but honestly there is no summer dessert that can make your house smell like this, and not only does this crisp taste outstanding warm, but it’s life altering cold and completely over the top with a scoop of legit vanilla ice cream.  This recipe is very versatile.  It’s my own creation loosely based on the Joy of Cooking apple crisp.  I’ve made it with apples and blackberries, rhubarb and blueberries, any number of stone fruits or just with apples, and the topping is begging to be messed with too!  This time I added oats as I almost always do and chopped some pecans into it which was heaven, but you could add any number of yummy things like coconut, dried fruit, or nuts of  just about any kind.  This is the ultimate in easy desserts which is also handy for this busy time of year, but despite the small effort, anyone who eats it will be convinced you’re a genius in the kitchen!

2-2/12 lbs fruit – either apples, or apples and a combination of other fruit – it comes out to about 7-8 medium sized apples.  Peel and chop apples, pears and plums.
3/4 cup all purpose flour
1/3 cup white sugar
1/2 cup packed brown sugar
1/2 cup oats (old fashioned work best)
1/2 teaspoon salt
1-1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped pecans
1/2 cup cold butter cut into small pieces

1.  Prepare a 2 quart sized baking dish by spraying the very bottom.  You don’t have too, but I think it helps with clean up.  Preheat oven to 360 (original recipe is 375, but I find that burns my nuts so I keep it a bit cooler).
2. Spread fruit into dish and in a separate bowl combine everything but the butter then cut the butter in with a pastry cutter or forks until it resembles coarse bread crumbs.  Scatter the topping evenly over the fruit.  Bake until the topping is golden brown, the juices are bubbling and the apples are tender, about 45-50 minutes.  I usually tent mine at the end just to make sure things don’t get too brown, but you don’t have too.
3. Serve hot or cold with whipped cream, sour cream or ice cream…or just by itself because it’s seriously incredible on it’s own.  Refrigerate leftovers, which will be good for at least 4-5 days but they will be long gone before then!

Recipe adapted from Joy of Cooking Apple or Fruit Crisp 2006