I also add 1/2 cup chopped pecans!
We really enjoyed this simple crisp. It was very quick and easy to make. I used butter, pears, pineapple, nectarines and strawberries. They worked perfectly with the topping. It was a oatmeal and fruit delight. Thank you so much for sharing your wonderful recipe. :)
Great recipe and extremely versatile. I use raw sugar sometimes for the brown, butter instead of margarine (it's way better for you--no transfat), and grease pan with coconut oil. Not too sweet either and less time and trouble than a pie. Thanks!
I subbed 1/2 cup Splenda brown sugar mix for the brown sugar, and 1/2 cup butter for the margarine. Instead of apples, I used a blend of strawberries and blueberries, and served it with some whipped cream. This was very easy to make, very healthy as far as dessert goes, looked beautiful, and was really delicious. I would definitely make this again, using any appropriate fruit I had at hand. additional notes: I made it again, with peaches, it was very good as well. One thing I didn't mention before is that I both times I made this desert, I made it in a 9" pie pan. The topping comes together in a big ball of dough, and then I crumble it between my fingers into little bits and pieces which I sprinkle all over the top, and then gently pat into place. The result is kind of like a pie with no bottom - which is great, who needs that extra crust? - and the top "shell" is somewhat like a giant oatmeal cookie, great flavor and very complementary to various fruits ...
Excellent dessert. I went with the blueberry option, and reduced the recipe down to 1 serving. It actually was enough for 2 people. The topping was crispy and sweet. Perfect with the berries. I sprinkled the fruit with cornstarch as suggested, and it worked beautifully. Thanks Debbie for a wonderful recipe. Made for Spring PAC 2009.