Fruit Crisp (Not Runny)

I had seen this technique in a few other recipes, and wanted to give it a try. It involves an extra step in making your crisp--heating and thickening the juice, and when I tried it, my fruit crisp was not runny and turned out quite well. This should also work with fruit pies.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 4  cups  frozen fruit
• 1⁄2 cup sugar
• 3  tablespoons cornstarch
• 3⁄4 cup quick-cooking oats
• 1⁄3 cup flour
• 1⁄2 cup brown sugar
• 1⁄2 teaspoon cinnamon
• 1⁄3 cup  cold butter

Directions

1. Lightly grease a casserole dish, or you could probably also use a deep dish pie pan. Set aside.
2. Take 4 cups of frozen fruit (berries, peaches, a mixture, etc.) and thaw overnight or heat in the microwave for about 6 minutes to thaw.
3. Drain off the excess juice for 15 minutes.
4. In a medium-size saucepan put 1/2 cup sugar, 3 Table. cornstarch and slowly add the juice leftover from the thawed fruit, stirring nonstop until well combined.
5. Turn the heat on to medium-high and cook, stirring, until the liquid boils and the sauce thickens.
6. Let the sauce cool for about 10 minutes and then stir it into the thawed fruit. Place the fruit mixture into the greased casserole dish.
7. In another mixing bowl put together the topping: 3/4 cup quick oats, 1/3 cup flour, 1/2 cup brown sugar, and 1/2 teaspoons cinnamon. Stir to blend.
8. Finely dice 1/3 cup cold butter and add to the oatmeal mixture, using a pastry cutter (or a fork or your fingers) to break up the butter even more until it resembles coarse crumbs.
9. Sprinkle the oatmeal mixture over the fruit.
10. Bake in a 375 degree oven for 25 minutes.
11. Let the fruit crisp cool for 10-15 minutes and then serve with vanilla ice cream.