1/2 cup flour
2/3 cup packed brown sugar
1/2 cup oats
1 tsp cinnamon
1/4 tsp salt
3/4 tsp nutmeg
5 T butter, softened
5 peaches or tart apples (Fuji, Gala, Braeburn, Granny Smith)
1 banana, sliced
1/4 cup dried cranberries
1/4 cup walnuts, chopped
vanilla ice cream
Preheat oven to 375 degrees. Cut apples/peaches into halves and hollow out. Place in ungreased pan.
Mix flour, brown sugar, oats, cinnamon, salt, and nutmeg together. Cut butter into small pieces and add to dry mix. Mix until there is no powder remaining and the the mixture is moist and crumbly. Add walnuts, cranberries, and bananas.
Overfill fruit halves with mix. Make sure to pack it in and condense. Bake for 40 minutes or until topping is golden brown and fruit is tender.
Serve warm with vanilla ice cream and garnish with caramel drizzle and mint.
Camping Fruit Crisp: Wrap each fruit half in tin foil. Cook on coals of fire, rotating occasionally. Cook for about 30-40 minutes, or until fruit tender. Open and add 1 marshmallow to topping. Close foil back up to melt marshmallow for a few minutes and then serve in foil. Always cook a few more than needed because inevitably, some will burn to a crisp in a hot spot.
Traditional Fruit Crisp: Cut fruit up and place mix over it, using an 8 x 8 pan. This will usually cook in about 30 minutes.
Note: Pre-made crisp mix exists! If you're feeling lazy, you can find it at the store in either the baking section or produce area near the apples and caramel dip. Just add butter and fruit. It tastes just as good as the real stuff!