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Repost - It's crisp season!
I got this recipe many years ago from a coworker and it is all I ever use when summer comes. You can use any fruit base you want. I tend to do peaches and raspberries.
My dad is British and I got my love of cream from him. Give me cream puffs, napoleans, eclairs, creme brulee, etc. I follow the Brit style of pouring fresh cream over my pies and crisps. I'm lazy. Why bother whipping it?
1 c flour
1 c sugar
1 t baking powder
1/2 t salt
1 egg, beaten
1 stick of melted butter
Mix together the dry ingredients. Take the beaten egg and cut it into the dry ingredients. Your mixture will be crumbly. Sprinkle the crumb mixture over the fruit. Pour the melted butter over the top. Bake at 350 until golden and bubbly.
I got this recipe many years ago from a coworker and it is all I ever use when summer comes. You can use any fruit base you want. I tend to do peaches and raspberries.
My dad is British and I got my love of cream from him. Give me cream puffs, napoleans, eclairs, creme brulee, etc. I follow the Brit style of pouring fresh cream over my pies and crisps. I'm lazy. Why bother whipping it?
1 c flour
1 c sugar
1 t baking powder
1/2 t salt
1 egg, beaten
1 stick of melted butter
Mix together the dry ingredients. Take the beaten egg and cut it into the dry ingredients. Your mixture will be crumbly. Sprinkle the crumb mixture over the fruit. Pour the melted butter over the top. Bake at 350 until golden and bubbly.
