I use my mom’s base recipe for this and modify each time. Her recipe is written for Blueberry Crisp or Apple Crisp, but you can use any fruit. Blueberry is home to me, what we grew up having as our summer treat. Now, for my family I usually make strawberry rhubarb or peach blueberry or any fruit combination that I have on hand.

I decreased the amount of sugar in this recipe so that you taste more of the fruit. It is not a super sweet dessert and if you follow the rule of buying as locally and seasonally as possible the deliciousness is off the charts.

Equipment:
1 1/2 qt. baking dish or 4-6 individual dishes. This recipe can be doubled to fit a 9X13 or lasagna pan.
Microwavable bowl
1-2 mixing bowls (2 if using rhubarb)
Fork

Filling:
2 pints Blueberries (or 1lb rhubarb* diced and 1/2 lb strawberries or any combination of your favorite fruits that fit your dish)
1/8 cup Vanilla sugar
Zest of 1/2 lemon

Topping:
1 cup AP flour (just swap your favorite GF flour to make it gluten free)
1/2 cup Quick Rolled Oats (optional for added texture, not original to my mom’s recipe)
1/4 cup Vanilla sugar
1tsp. Baking Powder
1/2tsp. Salt
1/4tsp. Cinnamon
1/8tsp. Grated nutmeg
1 Unbeaten Egg
Up to 1/3 cup Melted butter

1. Preheat oven to 375*
2. Melt butter and set aside.
3. Mix fruit with vanilla sugar and lemon zest in serving vessel (or mixing bowl if making individual portions, also-keep rhubarb separate if using, see note below.)
4. Mix all topping ingredients in order with fork, mixing in egg last.
5. Add topping to the top of fruit in baking dish.
6. Pour melted butter evenly over topping.
7. Bake for about 45 minutes, until GBD. Let cool about 15-20 minutes and enjoy topped with ice cream or whipped cream.

*If you are going to use rhubarb, first dice it, then toss with 1/4 cup of sugar, stirring occasionally while you prepare the rest of the ingredients. Before you add it in with the other fruit, drain the excess liquid as it pulls out some of the bitterness.