Mine is pretty well one size fits all...I fill a baking dish with fruit....sweeten it to taste....depends on the fruit. If it's really juicy stuff, I add a little flour with the sugar....but juicy is fine. Sometimes I add cinnamon....sometimes not.
But....this is what goes on top:

Topping:

1 cup flour
1 stick butter
1 Tablespoon ground cinnamon. ( I use less)
1 cup oatmeal
1 cup sugar half dark brown, half white
cut the butter into the flour, add the sugar and oatmeal, add cinnamon. I kind of squeeze it together to make lumps and put on top of prepared fruit.
this will cover an 6 1/2 by 11 pan of fruit....but remember,,,,more is always better!
Good on rhubarb, peaches, apples, blue berries and probably other fruits too.
Bake 375 until bubbly and brown....about 45 minutes.
Linda C

A couple of years ago, Annie posted her blueberry crisp recipe. Easy peasy and oh so good! Here it is.

BLUEBERRY CRISP

This is the only blueberry crisp recipe I've ever used, the one my grandmother used. It's not very sweet, which I like because I like the flavor of the berries better than the flavor of the sugar, LOL. It's really good warm with vanilla ice cream, but it's also good cold for breakfast (it's a FRUIT, Mom).

3 cups blueberries, fresh or frozen, unsweetened
1/2 cup quick oats
2 Tablespoons lemon juice
1/3 cup butter softened
2/3 cup brown sugar
3/4 teaspoon cinnamon
1/2 cup flour
1/4 teaspoon salt

Heat oven to 375 degrees. Arrange berries in ungreased 8" square baking dish and sprinkle with lemon juice. Combine remaining ingredients until crumbly. (I use a pastry blender). Crumble topping over berries and bake until topping is lightly browned and berries are hot, about 30 minutes. Makes 4-6 servings.

I double this and it still comes out good. Plus blueberries are low in calories, have lots of fiber and no fat, contain antioxidants C, E and beta carotene and have been found to be as helpful in urinary tract health as cranberries. That's why I need ice cream with them, they are just too darned healthy. LOL
Annie

Please edit my recipe to read for an 81/2 b y 11 pan or dish....
Never seen a 6 1/2 by 11....but ya never know!
Linda C....typo queen!

Mine looks pretty much like Lindac's.
I never measure and I hate "cutting in" butter so I mix the dry ingredients, melt the butter and toss it all with a fork.

I use cornstarch rather than flour for berry crisps just because I like the clear appearance. If I was out, I wouldn't hesitate to use flour and I do for things like apple, peach, pear.

Another option (don't blast me....) is to simply sprinkle a dry cake mix over the fruit and drizzle with melted butter (1/2 c. per 9 x 13 pan). Choose a flavor that compliments your fruit....Chocolate Raspberry anyone?
Nice for last minute guests, etc.

Deanna

I prefer crisps without oatmeal.
One of our favorite things is the apple crisp from the New York Times cookbook. The crisp topping: mix 1/2 cup sugar, 3/4 cup flour and 1/8 tsp salt. Cut in or rub in 6 tablespoons of butter. Mix with 1/4 chopped pecans (this is optional) and sprinkle on fruit that's been tossed with sugar and cinnamon.
I'll link to the full apple crisp recipe. If you use very juicy fruit like cherries, you might have to thicken the fruit a bit to keep the crisp topping from soaking in.

Here is a link that might be useful: NYT apple crisp

Yum, I really love crisps too. If I didn't want to use oatmeal or can't use flour, do you think that rice flour would work too? Otherwise the cornstarch is an option. How much cornstarch would you for an 8 x8 berry crisp??

Deanna, gosh, thanks for the suggestion of chocolate cake mix & raspberries! I've always got my homemade cake mixes around so that would be easy peasy & it sounds gooood!!!

/tricia

Good info - thanks! I'm not sure if I like it with oatmeal or not. I want to like it with oatmeal since I think that's healthier for me than white flour - or maybe I could use some whole wheat flour. I definitely don't like the crisp sinking in too much. I think I will need to experiment a bit more. I need to do 8x8 pan to limit my consumption - since I have no self control.

I like walnuts or pecans mixed in the crumb topping.

When you make it with oatmeal, there is no guilt about eating it for breakfast...cereal toast and butter a little sugar on your cereal and fruit lots of fruit!
I(f you make it with flour, it's sweet and buttery....if you sub oatmeal for some of the flour it's hearty and healthy and full of fiber....at least that's what I tell myself!

I agree, crisp is the perfect breakfast food, it's fruit and oatmeal!

Now that I can find things in my freezer again, I'll have to make some blueberry crisp, I love the stuff and it always makes me think of Grandma.

As soon as I recover from yesterday's knee surgery, I'm baking some!

Annie

ANNIE!!!! Feeling good enough to come back to us here at the forum?? Great!

Arlene, i've been napping 4 hours. up about half an hour. then back to sleep. realy good painkillers!

annie

Ellen, I think almond flour would work better than cornstarch in the crisp topping.

Annie, I hope this solves all your knee problems, and that the drugs last until the pain is gone!

Ellen, I think you could use rice flour.
Or try pulsing any other of the gluten free grains in a FP to make flour.
The cornstarch (for me) gets mixed with the berries to thicken.
Maybe a combo of rice, cornstarch and buckwheat flours??
Is buckwheat gluten free? I can't remember.
I'd give it a try. The worst thing that can happen is the topping is no good, you scrape it off and pour the fruit over ice cream (in the name of rescuing the dish of course!! LOL).

Deanna

Thanks for the ideas! No buckwheat for me, I'm allergic to wheat, not so much gluten free. I can use almond meal, but not much as it will set off allergies too. Same with rice flour, but not as much as almond meal. I don't think oatmeal likes me either, but perhaps just a bit for the crunch factor! BIG SIGH...

Compumom--Buckwheat isn't related to wheat at all. Are you certain that you're allergic to it?

From Wikipedia: Despite the common name and the grain-like use of the crop, buckwheat is not a cereal or grass. The grain is called a pseudocereal to emphasize that the plant is not related to wheat.

Annie, I was just thinking about you last night and wondering how the surgery went. Hang in there!

Back on topic...there's too much oatmeal in some crisp toppings... makes me stay away from some of them. Otherwise, I love them.

jude

Half oatmeal half flour works for me...I like the crunch....and I love granola, which the topping resembles.

Cloudy Christine, I think you have a new Hallmark Greeting card in the making: "Get Well Soon: May your drugs last until the pain is gone."

Annie, hope the knee is recovering as planned.

Back to Crisps: I do like oatmeal. It's one of those recipes that I often make up with what I have on hand (granola, oatmeal or just flour). But one thing that an Ann_T recipe had was the addition of lemon to blueberry crisp... I get so many compliments when I do that. It just seems to brighten up the berry flavors a bit.

Oh, and I agree that it is the perfect breakfast item. (DS really loves me for that :) )

Ann

Annie, my best wishes for a speedy recovery! If I know you at all, you're chomping at the proverbial bit to get back in the saddle! LOL

I'll check later on the buckwheat thing, but I seem to recall it being a no- go on the list from the allergist.