This time of year there are so many choices of Ontario fruits to eat and cook. We have blueberries, peaches, raspberries, apricots, plums; which one to use? A couple of recipes where I have tried to use as many fruits as possible.
Blueberry, Peach, Raspberry Crisp You can use any combination of fruit as long as you have a total of 9 cups fruit. I also switched the quick-cooking oats to Loon Song oats and the brown sugar to coconut sugar. 6 cups peaches, peeled and sliced 2 cups blueberries 1 cup raspberries 1/3 cup brown sugar 2 Tbsp all-purpose flour 2 tsp cinnamon Topping: 1 cup quick-cooking oats 1 tsp cinnamon 1/4 cup brown sugar 3 Tbsp butter In an 8-cup baking dish, combine the fruit. In a small bowl, combine 1/3 cup sugar, flour and 2 tsp cinnamon. Add to fruit mixture. Toss to evenly coat. To make topping combine the rolled oats, 1 tsp cinnamon and 1/4 cup sugar. Cut in butter with pastry blender or two knives until crumbly. Sprinkle over top of fruit mixture. Bake at 350°F for 25 minutes until the mixture is bubbling and fruit is barely tender. Serve warm or cold.