Jersey Fruit Crisp

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Title: Jersey Fruit Crisp
Categories: Governors r, Pies
Yield: 1 servings

Topping:
1 c Flour
1 c Sugar
1 ts Baking powder
1 ts Cinnamon
1 Egg
1/2 c Nuts; chopped course
4 tb Melted butter; (4 to 5)
Filling:
7 lg Peaches
1/4 c Sugar
1 ts Cinnamon
2 tb Cornstarch
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Lowfat/lowcal version *

Recipe by: Governor Christine Todd Whitman, New Jersey
* Low-fat, low calorie version: Use egg beaters in place of
egg. Use low-fat margarine in place of butter. This will
make enough topping to spread over 2 pies. Also, if
Delicious apples are used, omit the sugar and the
cornstarch and add 1/3 cup of water to the fruit.

Topping: Combine flour, sugar, baking powder and cinnamon.
Add egg and mix with a fork until a crumbly mixture
results. (Reserve butter and nuts).
Filling: Peel and slice enough peaches, blueberries or
apples to generously fill a deep dish glass pie pan. Add
cinnamon, sugar and cornstarch. Sprinkle the topping over
the fruit, top with the nuts and drizzle with the butter.
Bake at 350 for 30 to 40 minutes. (Fruit should be bubbling
and top should be brown.)JM.
Governor Christine Todd Whitman, New Jersey

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