It’s fall y’all! Everyone’s got some kind of pumpkin spice something in their home and baking season is just beginning! This season, I was blessed to be able to work on this project with the lovely Megan and Naomi over at Happily Dwell. Cooking/baking is my love language. I absolutely love sharing recipes and my kitchen know-how with anyone who asks.
We love baked goods in our house. Whether it’s cookies, bread, pie, or crisp; we just love everything there is about baking. The time we all spend in the kitchen as a family, putting our recipe together, baking it in a warm oven (heating the house at the same time), the aroma of vanilla, cinnamon and nutmeg slowly creeping through the house, the joy and laughter we have sitting at the table enjoying the warm dessert fresh from the oven. Fall doesn’t get better than this!
This Shortbread Crisp recipe is so easy to make, and delicious, you’ll be wanting to make it every week.
For the crust:
2 cups flour
1/4 cup powdered sugar
1 cup (two sticks) chilled butter
For the filling:
6 cups sliced fruit (apple/peach/pear work great for this recipe)
1/2 cup sugar
2-3 tsp cinnamon
1/2 tsp nut
meg
Topping:
1 1/2 cups oats
1 cup flour
1 1/4 sticks of softened butter
1 cup sugar
2 tsp cinnamon
Preheat oven to 400 degrees. In a large bowl, combine crust ingredients. Use a piecrust cutter until it resembles pea-sized crumbs. Press into uncreased 9×13 cake pan. Bake 15 minutes.
Prepare fruit, add spices, and
pour over baked crust. Reduce oven to 350 degrees.
Combine crumb topping ingredients and sprinkle evenly over fruit. Place back into oven for 35-45 minutes, until sides of topping brown and filling is soft.
There you have it. The easiest Shortbread Crisp recipe out there. Enjoy Lovelies!
