Autumn Fruit Crisps
This thoroughly modern version of an old-time favorite is a delectable combo of skillet-simmered fall fruit with a crunchy-sweet topping.
Follow recipe for Whisky Apples (above), substituting peaches and/or plums for half the apples.
Before serving, sprinkle with Hazelnut-Oat Crunch: Combine 3/4 cup (175 mL) each rolled oats and brown sugar, 1/2 cup (125 mL) all-purpose flour, 1/4 cup (50 mL) chopped hazelnuts and 1 tsp (5 mL) cinnamon.
Cut in 1/4 cup (50 mL) butter until mixture resembles coarse crumbs.
Spread on baking sheet and bake in 375Ã‚Â°F (190Ã‚Â°C) oven for 10 minutes or until golden brown.