Master Recipe for Fruit Crisp - Omac

• 7 cups fruit, prepared (see below for suggestions)
• 1 teaspoon lemon zest, grated
• 1 tablespoon lemon juice
• 23 cup brown sugar, firmly packed
• 12 cup flour
• 12 cup oats
• 12 teaspoon ground cinnamon (or nutmeg)
• 14 teaspoon table salt
• 6 tablespoons butter, cut into small bits (chilled, if using food processor)

1. Suggested Fruit
2. 2 1/2 pounds apples (about 6 apples), peeled, cored, and thinly sliced
3. 3 pounds apricots (15 to 20), pitted and quartered
4. 2 pounds berries , rinsed and patted dry; if tart, add 1 tablespoon or more of sugar to taste
5. 2 1/2 - 3 pounds nectarines or peaches (8 to 10 pieces of fruit), peeled, pitted, and cut into sixths
6. 2 1/2 - 3 pounds pears (6 to 7 pears), peeled, cored, and thinly sliced
7. 3 pounds plums (15 to 20), pitted and quartered
8. Instructions: Heat oven to 350 degrees.
9. Toss fruit with lemon zest and juice in a large bowl.
10. Spread evenly in 8-inch square baking pan, pressing down lightly.
11. Mix next 5 ingredients in a medium bowl or in workbowl of a food processorl add butter.
12. If mixing by hand, use fingertips, a pastry blender, or 2 forks to blend fat into dry ingredients until mixture looks like coarse irregular crumbs, with no visible lumps of fat.
13. If mixing in a food processor, pulse about 10 times, then process 5 to 10 seconds, until there are no visible lumps of butter.
14. Spread topping over prepared fruit; Bake for 30 - 40 minutes or until the fruit is tender when pierced.
15. Serve warm or at room temperature.

fruit, lemon zest, lemon juice, brown sugar, flour, oats, ground cinnamon, salt, butter

Taken from www.food.com/recipe/master-recipe-for-fruit-crisp-omac-375168 (may not work)