Ingredients:
5 cups of your favorite fruit and nuts, cut small (see list below for ideas) – choose at least two
1 cup sugar (divided into two halves)
1 tbsp lemon juice
¼ tsp salt
1 cup quick cooking oats
½ cup flour (whole wheat is best)
1/3 cup oil
1 tsp vanilla or cinnamon (depending on the fruit you have chosen)
1. In a lightly greased baking pan, combine the fruit and nuts, ½ cup sugar, lemon juice and salt.
2. In a separate bowl, mix the remaining ½ cup sugar, oil, oats, flour and vanilla/cinnamon.
3. Spread the flour mixture on top of fruit. Bake at 325 degrees for about 1 hour.
4. Serve hot from the oven or warm on a bleich/plata for serving on Shabbat (I suggest placing the crisp on top of another pot or an overturned plate to prevent burning.
Consider the following for filling:
Apples, peaches, dates, oranges, cranberries, currants, raisins, blueberries, raspberries, passion fruit, almonds, walnuts, peanuts, coconut and so on.