Fresh Fruit Crisp

• 1 cup (125 g) quick-cooking oats
• 1 cup (150 g) all-purpose flour
• ¾ cup (175 g) light brown sugar or raw sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon sea salt
• 4 ounces butter, cut into ½-inch (1.2-cm) cubes
• 6-8 green apples (2 pounds or 1 kg), with skins and coarsely chopped (about 6 cups)
• 1 cup (250 g) frozen raspberries (optional)
• ½ cup (125 ml) water or apple juice

Preheat oven to 375°F (190°C).

Combine oats, flour, sugar, cinnamon, and salt in a medium mixing bowl.

Mix in butter by rubbing between your fingertips to form a coarse meal.

Arrange fruit in an 8 x 8 x 2-inch (20 x 20 x 5-cm) square baking dish.

Pour in water and spread fruit with crumb mix, patting it down.

Bake 1 hour or until top is brown and bubbly.

VARIATIONS

Apricots: You don’t need as much apricot as you would other fruit. Use 10 apricots, sliced in fourths, and add ¼ cup (125 g) grated coconut to the topping.

Almonds or other nuts: Add to the topping mixture.

Pears: Use with freshly grated ginger and walnuts