Easy Fruit Crisp Recipes

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A LITTLE FRUIT WITH MY CRISP



A Little Fruit with My Crisp image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 13

2 1/2 cups raspberries and sliced strawberries
1/3 cup granulated sugar
1 heaping tablespoon cornstarch
1 teaspoon vanilla extract
1 1/2 sticks (12 tablespoons) salted butter, cut into small pieces, plus more for greasing the baking dish
2 cups all-purpose flour
2/3 cup oats
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup pecans
Dash of kosher salt
1 cup heavy cream
1 teaspoon granulated sugar

Steps:

  • Preheat the oven to 350 degrees F.
  • For the berry mixture: In a medium bowl, combine the raspberries and strawberries, granulated sugar, cornstarch and vanilla. Stir and set aside.
  • For the crisp: Butter an 8-inch square baking dish. In a large bowl (or food processor), combine the butter pieces, flour, oats, granulated sugar, brown sugar, pecans and salt. Cut together with a pastry cutter (or pulse in the food processor) until the mixture resembles coarse crumbs.
  • Press half of the crisp mixture into the prepared baking dish. Top with the berry mixture, then sprinkle the remaining crisp over the top. Bake until the topping is golden brown, about 45 minutes. Allow to sit for 10 minutes before serving.
  • For the whipped cream: Add the cream and granulated sugar to the bowl of a mixer and whip until soft peaks form.
  • Scoop out the crisp with a spoon and top with sweetened whipped cream

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

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.

OATMEAL FRUIT CRISP



Oatmeal Fruit Crisp image

This is a fast dessert recipe that lets you use up apples, pears, berries you have on hand. It is good to use up fresh fruit in season like apples and rhubarb. You can also use frozen sliced fruit - it doesn't need to be thawed before baking. This is a tried and true recipe made many times - Canadian Comfort Food for those long cold winters!

Provided by Debbie Boere Vrou

Categories     Low Protein

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

4 cups sliced apples
3/4 cup quick-cooking oatmeal
3/4 cup brown sugar
3/4 cup flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup soft margarine

Steps:

  • Preheat oven to 375°F.
  • Slice apples in large greased large casserole dish. You can leave them unpeeled or peeled as you wish.
  • Combine dry ingredients, then cut in margarine until crumbly. Put over fruit and cook for approximately 35 to 45 minutes until fruit is cooked through. Check with a knife - if the fruit is soft and the oatmeal crisp is brown, it is done.
  • You can substitue diced rhubarb, pears, berries like saskatoons or blueberries for part or all of the apples. You may want to sprinkle a bit of cornstarch over top before you put the oatmeal over top to thicken the fruit as it cooks. Apples don't need thickening, but berries and pears are juicier.
  • Serve warm with vanilla ice cream.

EASY FRUIT CRISP "DUMP" DESSERT



Easy Fruit Crisp

Betty Crocker's 4-Ingredient Dinners cookbook shares a recipe! Unbelievable! This 4-ingredient crisp goes together in only 5 minutes.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 12

Number Of Ingredients 4

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup butter, melted
1 can (21 oz) cherry pie filling
1 can (8 oz) crushed pineapple, undrained

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, stir together cake mix and butter until crumbly; set aside.
  • Spread pie filling and pineapple in ungreased 13x9-inch pan. Sprinkle cake mix mixture evenly over fruit.
  • Bake 38 to 44 minutes or until deep golden brown. Cool 30 minutes. Serve warm or cool. Store loosely covered.

Nutrition Facts : Calories 260, Carbohydrate 44 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 28 g, TransFat 0 g

FRUIT CRISP



Fruit Crisp image

What a great, basic fruit crisp recipe. In the Test Kitchen, we used a 16 oz bag of frozen berries and it turned out delicious. The topping is buttery. There's a slight cinnamon flavor but that's not overpowering. It will work with any type of fruit combination you decide to use. A great recipe for a beginning baker. It's perfect...

Provided by debbie lachance

Categories     Fruit Desserts

Time 1h

Number Of Ingredients 12

CRUMB TOPPING
1 stick cream butter (unsalted)
1 c all-purpose flour
1/3 c sugar
1/4 c brown sugar, lightly packed
1/4 tsp salt
1/4 tsp cinnamon
FRUIT FILLING
2 Tbsp lemon juice
1/4 c all-purpose flour
1/4 c sugar
2 c fruit (fresh or frozen - if frozen use 16 oz bag)

Steps:

  • 1. Mix crumb topping ingredients together until crumbly and holds shape when pressed together with fingers; set mixture aside.
  • 2. Mix your fruit and all fruit filling ingredients (any kind you want, if using a fruit with a rind make sure you peel it first apples, peaches, plums, etc.).
  • 3. For individual desserts (4 to 6 depending on size) spray the bottom of small oven-safe dishes with non-stick cooking spray. May also be made as a single larger one (like a 2-quart baking dish).
  • 4. Add fruit to the bottom of pans/dishes till about 3/4 full. Crumble topping over top of the fruit.
  • 5. Bake at 350 for 40 to 45 minutes until the top is golden brown and fruit is soft when pricked with a fork and well jelled together.

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