This is a classic recipe by Mary Flahavan, enjoy!
Serves 8|Takes 60 minutes
For the filling:
5 1/2 cups prepared fruit (apples, rhubarb or berries in season)
½ cup sugar
For the Crisp:
1 cup Flahavan’s Rolled Oats
2/3 cup all purpose flour
1/2 cup brown sugar
1/3 cup butter
Preheat oven to 180°C/350°F/Gas Mark 4.
Place chopped, prepared fruit into a large pie dish and sprinkle with sugar.
In a food processor, combine the oats, flour, sugar and butter until it resembles coarse breadcrumbs.
Sprinkle the crisp mixture over the fruit and bake in the oven for approximately 40 minutes until cooked and golden in colour.
Serve warm with whipped cream, custard or ice-cream.
When blitzing the crisp topping ingredients, blitz the flour, brown sugar and butter first. Add the oats at the end so they stay course and visible in the crisp.