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Parve
Easy
12 Servings
Allergens 
1 Hour
Diets
The key to a fantastic crisp is a pre-baked topping, which won’t get soggy or overcooked and stays crunchy. This is one of my favorite fruit combinations, but you can replace the apples with peaches in the summer.
1/2 cup trans-fat-free margarine, at room temperature (1 stick)
3/4 cup old-fashioned rolled oats
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon Gefen Ground Cinnamon
pecans, for garnishing
2 cups fresh or frozen strawberries, hulled and sliced
2 cups fresh or frozen blueberries
1 and 1/2 cups frozen cranberries, optional (no need to thaw first)
2 or 3 apples, peeled and thinly sliced
1/2 cup all-purpose flour, such as Glicks
1/3 cup packed light brown sugar
1 teaspoon Gefen Cinnamon
Preheat the oven to 350 degrees Fahrenheit.
Place all of the ingredients for the topping in a large bowl and crumble between your fingers until a fine crumb forms and there are no large clumps of margarine.
Spread on a Gefen Parchment Paper-lined cookie sheet.
Bake for 15 minutes or until the crumb is cookie-like.
Remove from the oven and use a fork to break up any big pieces.
Meanwhile, combine all of the ingredients for the filling in a 9×13-inch Pyrex or serving dish, mixing gently.
Cover well with foil and bake in the center of the preheated oven for 20 minutes.
Lower the oven heat to 300 degrees Fahrenheit. Remove the foil.
Cover with the baked crumb mixture.
Garnish with pecans.
Bake for 20 minutes. Serve warm.
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