Fruit Crisp from my Berkeley 4th

This recipe was published in the L.A. Times.  It is called Willie's Crisp although nobody remembers who Willie is.  All I can say is that this is the best crisp I have ever eaten.
Don't start this recipe unless you're ready to bake right away.  If you add the egg to the dry ingredients and let it sit longer than 20 minutes, the sugar will begin to melt with the dampness of the egg, and the mixutre won't crumble and spread properly.
From: hartmans@mediaone.net (Jack and Kay Hartman) Serves 9

1 cup plus 2 tablespoons flour
1 1/2 to 1 3/4 cups sugar or to taste
1 teaspoon baking powder
1/2 teaspoon salt
1 egg, beaten
5 to 6 cups peeled, seeded, sliced fruit, or stemmed berries
1/4 pound butter, melted
crispWhipped cream or vanilla ice cream, optional

Stir together 1 cup flour, 1 cup sugar, baking powder and salt in large mixing bowl.  Make well in center of dry ingredients and add beaten egg.  Stir mixture with fork until mixture is crumbly.  If mixture seems too dry, add a little more egg.

Place fruit in separate bowl.  Stir remaining 2 tablespoons flour and remaining 1/2 to 3/4 cup sugar together and add to fruit.  Toss lightly to coat fruit.  Spread fruit evenly in ungreased 8-inch baking dish.  Sprinkle crisp mixture evenly over fruit.  Drizzle over melted butter evenly.  Bake at 375 degrees F about 40 minutes, until topping is golden.  Serve warm with whipped cream or vanilla ice cream. 

Pic from Saveur

 

 

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