Dawn’s star apple crisp (or pie)

Dawn’s Star Apple Crisp (Pie option)

Oven preheated to 350 degrees (325 degrees F. Pyrex)

Fruit mixture:

6 – 8 cups chopped star apples, med. ripe and ripe, mixed; outer ribs and seeds removed

½ – 3/4 cup sugar

1/8 cup lemon juice

3 Tbs. flour

3 Tbs. butter, in small pieces

2 tsp. cinnamon

Grease a 9-by-13 baking dish. Fold all of the above together gently and spread evenly in prepared dish. (See below for pie option.)

Crumbly topping:

½ cup butter, softened

1 cup flour

1 cup dry old-fashioned oats

½ cup sugar

½ cup brown sugar

1 tsp. vanilla

Cinnamon (several shakes)

Mix together all (but vanilla and cinnamon) with a fork in a small bowl. When mixture starts to gather, add vanilla and finish by mashing through the topping thoroughly. Distribute topping evenly over the star apple fruit mixture. Dust with cinnamon.

Bake 40-45 minutes, until fruit is bubbling and the topping has browned. Let stand 25 minutes. Serve. (Warm = delicious!) Excellent with whipped cream or vanilla ice cream. Refrigerate left-over portion. Keeps several days if made ahead. (Can re-warm.)

Pie option: 6 cups star apples mixture between pie crusts, option. Evenly distribute 3 Tbs. butter in small pieces on top of fruit mix before adding on top crust.