Quick, Easy -N- Fast Citrus Crisp Recipe

10 half ruby grapefruits
10 half blood oranges
10 half tangerines (or oranges)

For crisp topping:
1 C. oats (standard, not quick cooking)
1 C. brown sugar
1/2 C. flour
Cinnamon, nutmeg, cloves, mace to taste.

French brandied cherries (or dried sour cherries reconstituted in warm Port wine)
4 tablespoons butter, to hold the mixture together

Cut around fruit to loosen from skin.

Mix dry ingredients. then work in butter with a pastry blender, food processor or by hand.

Cover each fruit half with topping, drizzle cherries and cherry juice over each half and bake at 400�F. in a shallow baking dish until topping is crisp and golden and fruit is warmed through, about 5 to 7 minutes.
 

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