A Little Fruit With My Crisp Recipes

FRUIT CRISP BY HEART

Fruit Crisp by Heart image

Provided by Katie Lee Biegel

Categories dessert

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

1 part all-purpose flour (we used 1/2 cup)
1/2 part brown sugar (we used 1/4 cup)
Pinch cinnamon
Pinch salt
1 part cold unsalted butter in cubes (we used 1/2 cup)
1 part rolled oats (we used 1/2 cup)
About 6 parts fruit (we used 3 cups sliced peaches, or about 8 peaches; see Cook's Note)
1 teaspoon cornstarch per 1 cup fruit (we used 3 teaspoons)
Granulated sugar, depending on the sweetness/ripeness of the fruit
Lemon zest, if desired

Steps:

Preheat the oven to 400 degrees F.
For the crisp: Mix together the flour, brown sugar, cinnamon and salt in a bowl. Using a pastry blender, 2 knives or a food processor, cut in the butter. Stir in the oats.
For the fruit: Toss the fruit with the cornstarch, granulated sugar as needed and the lemon zest if using.
Transfer the fruit mixture to a baking dish and top with the crisp mixture. Bake until the middle is warmed through and the top is crispy and golden brown, 50 to 55 minutes.

GO-TO APPLE CRISP

Go-To Apple Crisp image

Provided by Ree Drummond : Food Network

Categories dessert

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

1 cup all-purpose flour
1 cup quick-cooking oats
1 cup packed brown sugar
1/2 cup chopped pecans
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Pinch kosher salt
1 stick (8 tablespoons) salted butter, melted
Two 20-ounce cans apple pie filling
Vanilla ice cream or nondairy whipped topping, for serving

Steps:

Preheat the oven to 350 degrees F.
To make the topping, mix the flour, oats, brown sugar, pecans, baking powder, baking soda and salt in a medium bowl. Stir while drizzling in the melted butter, then set aside.
Pour the apple pie filling into a 9-by-13-inch baking dish. Spoon the topping evenly over the top.
Bake until golden and crisp, 40 to 45 minutes.
Serve warm, topped with vanilla ice cream or whipped topping.

APRICOT AND CHERRY CRISP

Apricot and Cherry Crisp image

Provided by Food Network

Categories dessert

Yield 8 servings

Number Of Ingredients 11

Ingredients

2 1/2 pounds apricots, peeled, pitted and sliced 1/2-inch thick
1 pound cherries, pitted
3/4 cups sugar
1/4 cup flour
2 tablespoons butter
1 cup oatmeal
3/4 cup flour
3/4 cup brown sugar
1/2 cup butter, melted
1 teaspoon cinnamon
1 teaspoon salt

Steps:

Preheat the oven to 400 degrees. In a large bowl, mix together the apricots, cherries, sugar and flour. Grease an 8 by 8-inch or 1 1/2 quart baking dish with the butter. Pour the fruit mixture into the dish. In a separate bowl, mix together the oatmeal, flour, brown sugar, butter, cinnamon and salt and mix well. Top the fruit with this mixture and place in the oven. Bake for 25 minutes, or until the topping is golden brown. Remove from the oven and cool for 15 minutes before serving.

APPLE AND MIXED FRUIT CRISP

Apple and Mixed Fruit Crisp image

I came up with this after combining a couple different recipes. Use whatever dried mixed fruit you like; I like cranberries, blueberries, raisins, strawberries, etc. Goes great with a scoop of vanilla bean ice cream on top. Yummy! Entered: Jun 14, 2005

Provided by flower7

Categories Dessert

Time 1h

Yield 5-8 serving(s)

Number Of Ingredients 14

Ingredients

5 granny smith apples, peeled, cored and sliced
3/4 cup dried mixed fruit
1 tablespoon all-purpose flour
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 lemon, juice and zest of, fresh
3/4 cup old fashioned oats
3/4 cup all-purpose flour
1/3 cup brown sugar, plus
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup salted butter, cut into small pieces

Steps:

Preheat oven to 375°F Lightly grease a 10-inch round baking dish.
Combine fruit mixture ingredients (apples through lemon juice & zest) and transfer to prepared baking dish.
Combine dry topping ingredients (oats through nutmeg) then cut in butter (I use my fingers to combine) until crumbly. Sprinkle topping over fruit mixture.
Bake until fruit bubbles and topping is browned, 35-45 minutes.
Serve warm.

Nutrition Facts : Calories 492.2, Fat 19.8, SaturatedFat 12, Cholesterol 48.8, Sodium 146.9, Carbohydrate 78, Fiber 5.4, Sugar 48.5, Protein 4.7

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