The night before a big trip, I am always, always rushing around packing, writing lists and making sure last minute details are attended to. Add to this the food situation; there always seems to be some leftover vegetable or fruit remaining in the refrigerator that we didn’t have time to eat (and will most certainly go bad while we are gone). So, usually around midnight, I find myself grating zucchini or blending some odd assortment of vegetables to freeze before we leave. This time, I had a little foresight and was able to throw together this crisp with some fruit that would not have made it through our vacation. It’s good even if you aren’t leaving for a trip the next day.
5 1/2 – 6 cups mixed fruit, washed and chopped (I used strawberries, blueberries and nectarines)
1/3 cup honey
1/2 cup whole wheat flour
1/2 cup rolled oats
1/2 cup brown sugar
3/4 teaspoon cinnamon
1/4 cup butter (cold, and cut into small pieces)
Preheat the oven to 350 degrees. Mix the fruit and honey together and place in an 8×8 inch ungreased pan. Stir the other ingredients together in a small bowl, adding the butter last, until crumbly. Spread it over the fruit in the pan. Bake for 40-50 minutes. Serve with vanilla ice cream or yogurt.