Fruit Crisp with Cinnamon Crème Fraîche

Serves: 8 to 10

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Ingredients

Filling

Topping

Cinnamon Crème Fraîche

Preparation

To make filling, mix the fruits together with the sugar, lemon juice and zest, and pour into a 9-by-13-inch baking dish

To make topping, stir oats, flour, butter and 1 cup brown sugar together in a bowl. Sprinkle over fruit in baking dish and bake at 400° F for about 35 to 40 minutes, or until bubbly and golden brown.

For Cinnamon Crème Fraîche

Combine ingredients and chill. Add a dollop on top of each crisp serving.

Recipe by Lynne Vea, PCC Chef

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

More about: cinnamon, fruit, oats

Comments

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12 lemons?

Hi Lynne,

Do you really mean 1 lemon?

Or do you really mean 12 lemons??

Thanks for the help and I love your recipes!

1/2 lemon

Hi - Thanks for catching this. That would be quite a tart fruit crisp using 12 lemons! The correct ingredient is "Juice and zest from 1/2 (one half) lemon." The recipe above has been fixed. Cheers, Nancy, PCC Web Production Manager

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