Phenomenal Phoods

Fall Fruit Crisp

Ingredients:

• Fall Fruit Crisp
• 3 large apples, peeled and chopped (I used gala apples)
• 3 peaches, peeled and chopped
• 4 plums, peeled and chopped
• 1 Tablespoon maple syrup
• Zest of 1 lemon
• 1 cup flour
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup butter, softened
• Optional sauce:
• 1 cup heavy cream
• 1/4 cup maple syrup
• 1/4 cup brown sugar

Instructions:

1. Preheat the oven to 375 degrees F.
2. Combine the fruit, maple syrup and lemon zest in a 9 x 9 baking dish or something of similar size (I used my oval-shaped Le Crueset 4-qt baking dish).
3. Combine the flour, sugars, cinnamon and nutmeg in a bowl until well-mixed.
4. Cut in the butter and mix with a fork until crumbles form (I used my hands instead of a fork because I am a barbarian).
5. Sprinkle the crumble topping overtop of the fruit, covering completely.
6. Cover the dish with a lid or with foil and bake at 375 degrees F. for 30 minutes. Uncover and bake for an additional 15 minutes.
7. Allow to cool for about 20 minutes before serving with vanilla ice cream.
8. For the optional sauce, combine the heavy cream, maple syrup and brown sugar in a small saucepan over medium heat. Bring to a boil, and then reduce the heat to low and simmer for 30 minutes or until thickened. Allow the sauce to cool slightly before pouring over your fall fruit crisp and ice cream.