- 6 cups of any favorite summer fruit, cut into large chunks
- 1/4 cup sugar combined with 1 tablespoon arrowroot powder
- 2 tablespoons dessert wine (optional)
- Juice of 1/2 lemon
- 1 1/4 cups rolled oats
- 1 cup flour
- 1 cup melted butter
- 1 cup brown sugar
- 1/2 cup praline, brittle or toffee, crushed
Mix together the fruit, sugar, arrowroot, dessert wine and lemon juice and pour into a 9-by-13-inch baking dish. Top with the crisp topping and bake at 400° F for about 35 to 40 minutes, or until bubbly and golden brown.
For Crisp topping
Stir together in a bowl.