Cookiefruitcrisp Recipes

FRUIT CRISP BY HEART

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.

FRUIT CRISP

Steps:

• 1. Preheat the oven to 350°F. Place six ramekins on a baking sheet and set aside.
• 2. In a large bowl, gently toss together the fruit, sugar, and lemon zest and let rest for 5 minutes.
• 3. In a medium bowl, combine the flour, oats, salt, brown sugar, walnuts, and butter. Using your hands or a spoon, gently toss to blend the ingredients and then rub the mixture together to work the butter into walnut-size lumps.
• 4. Divide the fruit between the ramekins, gently packing it down. Divide the oat and walnut streusel topping between the ramekins, packing a hearty mound on top of each.
• 5. Bake the fruit crisps until the streusel is golden brown, 18 to 20 minutes. Let rest 10 minutes before serving.

SUMMER FRUIT CRISP

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, stir sliced plums, 1/2 cup of the sugar and the cornstarch until combined. Spread in baking dish.
• In medium bowl, mix cookie crumbs, walnuts, Bisquick mix, butter and remaining 1/4 cup sugar with fork until crumbly. Sprinkle over plum mixture.
• Bake 45 to 55 minutes or until mixture is hot and bubbly and topping is lightly browned. Serve warm.

CHOCOLATE COOKIE CRISPS

Steps:

• Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl.
• Beat the butter in a large bowl using an electric mixer on medium-high speed until smooth. Add the sugar and beat until light and fluffy, scraping down the sides of the bowl occasionally, about 4 minutes. Beat in the egg and vanilla until smooth. Add the melted chocolate and beat until combined.
• Reduce the mixer speed to medium-low and add the flour mixture in two batches, scraping down the sides of the bowl as needed. Mix until incorporated. Divide the dough in half and shape into two disks. Wrap in plastic wrap and refrigerate until firm at least 1 hour up to 3 days.
• Position the oven racks in the upper and lower third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment.
• Working with one disk at a time, roll out to about 1/8-inch thick between two pieces of flour dusted parchment. Cut out circles with a 2-inch round biscuit or cookie cutter and transfer to the prepared baking sheets. Gather up the scraps, re-roll and cut out, refrigerating the dough if it becomes too soft.
• Bake the cookies until the tops look dry and are firm, about 8 minutes. Cool for 3 to 5 minutes on the baking sheets and then transfer to a wire rack to cool completely. Repeat with the remaining dough.

STONE FRUIT CRISP

Steps:

• Start a pot of water to boil.
• Fill sink or bowl with cold water.
• When water is boiling, drop nectarines and peaches into water for about 30 seconds. Take them out and immediately drop into cold water.
• Skins will slip right off, so peel off the skin. You don't need to do this for the plums.
• Slice the plums and peaches and put into a bowl. Sprinkle with flour and 1/4 cup baking splenda. (These are more tart, so you need the sweetener, however if you use a sweeter fruit skip or reduce the sweetener.).
• Pop into a prepared (spritz with Pam) shallow baking dish.
• Put rest of ingredients into a food processor or mix by hand, cutting in the butter (it should be cold) so that you get little pea sized butter pieces. You won't get as much as with other recipes, but I like to watch my saturated fats.
• Bake at 350 for 35 minutes. Since there is not as much butter in the strudel, you may want to turn on the broiler for about 5 minutes to toast the top a bit.
• Serve warm, but not hot.

FRUIT CRISP

Steps:

• Place pie filling in 8x8x2 inch square pan.
• Combine butter, brown sugar and flour with pastry blender.
• Stir in remaining ingredients.
• Sprinkle over pie filling and bake for 20 min at 350 or until browned.
• Serve warm.

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.