Title: Summer Fruit Crisp
Categories: Dessert
Yield: 4 Servings

FILLING
5	c	Sliced peaches, plums,
		Nectarines and/or berries
1/2	c	Light brown sugar
2	tb	All purpose flour
1	tb	Minced gingerroot (or to
		Taste)
1	ts	Cinnamon
1		Lemon, juice from
CRISP TOPPING
1/2	c	Unbleached white flour
1/2	c	Low fat granola
		OR grapenuts cereal
1/2	c	Dark brown sugar
2	tb	Honey
1/2	ts	Cinnamon
1/4	ts	Allspice
6	tb	Chilled, unsalted butter
		Cut into tablespoon size

Preheat oven to 375 degrees.

Combine all filling ingredients and mix gently, set aside.

To make the topping, combine all ingredients except the butter in a medium bowl. Cut in the pieces of butter until the mixture looks like a coarse paste. Place the fruits in a 8 x 10 inch baking dish, spread the topping evenly over the surface. Bake for 20 to 30 minutes.

Birmingham News 8/9/95

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

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