Crisp Tip:
Make a double batch of the crunchy oatmeal topping mixture and store the extra in a freezer bag. Seal, label, and freeze it for up to 1 month.
Blueberry Crisp:
Prepare as in recipe on page 2, except for filling, increase granulated sugar to 1/4 cup and combine with 3 tablespoons all-purpose flour. Toss with 5 cups fresh or frozen unsweetened blueberries.
Cherry Crisp:
Prepare as in recipe, except for filling, increase granulated sugar to 1/2 cup and combine with 3 increase granulated sugar to 1/2 cup and combine with 3 tablespoons all-purpose flour. Toss the sugar-flour mixture with 5 cups fresh or frozen* unsweetened pitted tart red cherries.
Rhubarb Crisp:
Prepare as in recipe, except for filling, increase granulated sugar to 3/4 cup and combine with 3 tablespoons all-purpose flour. Toss with 5 cups fresh or frozen* unsweetened sliced rhubarb. *Note: If fruit is frozen, thaw but do not drain.
