I was emailing back and forth with my mother last week and she wrote that she was making apple crisp for her knitting group. It brought back memories of her apple crisp, I could almost smell it. I asked for her recipe, and she sent it. I realized I had to adjust it because we do not have graham crackers. Since I was switching around a few things any way, I decided to use up some summer stone fruits I had, instead of going with apples this time around.
So I used peaches, plums and apricots, and added a few blackberries as well, sprinkling the chopped fruit with brown sugar in a baking dish.
The topping is simple -- a cup of ground up butter cookies, half a cup of sugar, half a cup of ground hazelnuts (or almonds), a teaspoon of cinnamon, and a quarter teaspoon of nutmeg.
Mix the ingredients, and spread the mixture over the fruit. Dot with butter and bake at 350 (or 175 celcius) for 30 to 45 minutes.
For classic apple crisp, you can use 3 Granny Smith apples. If you use the apples, be sure to test with a toothpick that they are soft.
Any variety of fruit crisp works with either vanilla ice cream or a dollop of sour cream.