FRESH Peach/Apple/Pear Crisp

We are just past peek for peaches here and I finally got off my but to make hubby and the kids some seaonal peach crisp.  I know I posted my MIL's recipe for peach cobbler a while ago here.  While it can be used with fresh fruit, it really shines when using frozen or canned fruit.  That is exactly what I needed when I was dealing with morning sickness and first trimester fatigue... something easy, delicious and comforting.

Now that I'm feeling a little better and have a little more energy, I thought I'd share my go-to recipe for fresh fruit crisp/cobbler.  It is less sweet than my MIL's version which allows the fresh fruit flavor to come through stronger which I love.  It is also a lot healthier.  It is a very simple recipe requiring just a tad bit more effort.  I use the same recipe for apples or pears in the fall.  The only addtion I add to the apple/pear version is cinnamon.  It's a good base recipe that you can add your own flare too.

Yummy Peach Crisp

Fresh Fruit Crisp

Topping
1 cup rolled oats
3/4 cup flour (I prefer whole wheat, it does not overwhelm the crisp)
3/4 cup packed brown sugar
1 stick margarine or butter, softened

FruitFilling
6 cups fresh fruit
1 tsp. lemon juice
1 tb. of water
(1 tsp. cinnamon for the apple version)

Heat oven to 375.  Combine the Topping ingredients.  Peel and slice the fruit if needed.  Place the fruit in a Pam sprayed 11x13 pan.  Throw in the  fruit.  Drizzle the lemon juice and water over of the fruit.  Sprinkle the topping over top.  Bake at 375 for 30 minutes or until the fruit is tender.