Autumn Fruit Crisp Recipes

FALL FRUIT CRISP

Steps:

• In a bowl, combine pears, cherries and lemon juice; set aside. In another bowl, combine vanilla, brown sugar, cornstarch and cinnamon. Sprinkle over pear mixture and gently toss to coat. Cover and refrigerate at least 1 hour or as long as overnight., Place pear mixture in a greased 9-in. square baking dish. For topping, combine oats, brown sugar, flour, pecans, cinnamon and nutmeg in a bowl. Stir in butter. Sprinkle over pear mixture. Bake at 350° for 35-45 minutes or until filling is bubbly and topping golden brown. Serve warm with ice cream.

AUTUMN CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepare a glass baking dish with cooking spray.
• Mix apples, pears, raisins, and chia seeds in the baking dish. Drizzle apple cider and maple syrup over the fruit mixture and stir gently to coat.
• Mix oats, wheat germ, brown sugar, flax seed, flour, pumpkin pie spice, and cinnamon together in a bowl. Mash butter into the oats mixture with a fork until the mixture is uniform in texture; spread atop the fruit mixture. Cover the dish loosely with aluminum foil.
• Bake in the preheated oven until the top is browned and crisp, 35 to 40 minutes.

THREE FRUIT CRISP

Steps:

• Heat oven to 350 degrees. Combine the fruit in a large bowl. Add spices and sugar, and mix together with a wooden spoon. Place in a large buttered baking dish, such as a 14-inch oval casserole or 11-by-7-inch pan.
• Combine flour, brown sugar, and oatmeal in a large bowl. Cut in butter with a pastry cutter until evenly distributed. Stir in pecans. Spoon over fruit to cover.
• Bake until juices bubble and topping is golden brown, 35 to 40 minutes.

SUMMER FRUIT CRISP

Steps:

• cut the butter into 1/2-inch chunks and freeze for a half-hour.
• In a food processor, mix the dry ingredients (except the almonds) together, then add the butter. Mix until the butter forms roughly pea-size chunks. Add the almonds and mix until incorporated. Refrigerate until ready to use.
• preheat the oven to 375 degrees. Butter a 4-quart gratin or casserole dish. Wash and peel the nectarines and slice 1/4-inch thick. Mix together the nectarines, berries, sugar and flour. Pour into a casserole and spread the topping evenly over the fruit.
• Bake the crisp for 45 minutes to an hour or until juices are bubbling over at the edges. To test, stick a knife into the middle of the crisp; if you feel resistance but the topping is dark, loosely cover with foil and bake a little longer.

FABULOUS FALL FRUIT CRISP

Steps:

• PREHEAT oven to 375ºF (190ºC). Grease an 8" square (2 L) baking dish.
• COMBINE all ingredients for fruit mixture, including syrup and flour. Mix well. Spread in baking dish.
• COMBINE first four dry ingredients for topping. Cut in butter until mixture is crumbly. Sprinkle over fruit.
• BAKE for 30 to 40 minutes, or until fruit is tender. Serve warm or at room temperature.

FALL FRUIT CRUMBLE

Steps:

• Preheat oven to 425°F with rack in middle.
• Stir together fruits, 1/2 cup sugar, cornstarch, and vanilla and place in a buttered shallow 2-quart baking dish.
• Stir together oats, flour, salt, and remaining 1/2 cup sugar. Blend in butter with your fingertips until mixture forms small clumps. Scatter over fruit and bake until juices are bubbling and topping is golden brown, about 20 minutes. Cool slightly before serving.

WW FALL FRUIT CRISP

Steps:

• Preheat oven to 375 F.
• To prepare filling, coat an 11x17 baking dish with cooking spray. Toss all the crisp ingredients in a large bowl until well combined- spoon into the baking dish and pack it down.
• To prepare topping, mix all dry ingredients in a medium bowl, then add in butter cutting in with a pastry cutter, fork, or just mix it in with the tips of your fingers until the whole mixture becomes crumbly but will stick together if you press it between your fingers.
• Sprinkle the topping over the fruit in the baking dish. Spray the topping lightly with cooking spray and back for 50 minutes or until the topping is browned.
• Let it cool at least 30 minutes, then serve. It is great accompanied by fatfree vanilla yogurt, fatfree whipped topping or light ice cream.