A LITTLE FRUIT WITH MY CRISP
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 13
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
Provided by Katie Lee Biegel
Categories dessert
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 10
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.
EASY FRUIT CRISP "DUMP" DESSERT
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
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 TOPPING MIX
This is my favorite fruit crisp topping. It makes alot, and I love to keep it on hand for a quick dessert. My family LOVES fruit crisps, and I can whip one up in just a few minutes with this in my cupboard. Sometimes I'll use pie filling mixed with fresh fruit for a change. How many times do you have a certain fruit on hand, and want to make a crisp, but have to search for a topping recipe? Well, not anymore. Recipe to make fruit crisp follows.
Provided by ciao4293
Categories Dessert
Time 10m
Yield 13 cups
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large bowl.
- Store in an airtight container.
- CAN BE STORED IN A COOL DRY PLACE FOR UP TO ONE YEAR.
- To make crisp: Place pie filling in 8 inch square pan.
- Cut butter into 1 cup of topping mix until crumbly.
- Sprinkle over fruit.
- Bake at 350 degrees for 30-40 minutes or until golden brown.
Nutrition Facts : Calories 647.2, Fat 6, SaturatedFat 2.7, Cholesterol 9.4, Sodium 334.3, Carbohydrate 141.2, Fiber 4.7, Sugar 82.5, Protein 9.2
FRUIT CRISP TOPPING MIX
In Grand Valley, Ontario, Wendy Masters keeps this sweet mixture on hand to use as a time-saving topping for many desserts. Sprinkle over muffins or pies, or use it to create this quick fruit crisp with convenient canned pie filling.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6-8 servings per batch.
Number Of Ingredients 11
Steps:
- Combine the first seven ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Yield: 13 batches (13 cups total)., To prepare fruit crisp: Place pie filling in an 8-in. square baking dish. Cut butter into 1 cup topping mix until crumbly; sprinkle over fruit. Bake at 350° for 30-40 minutes or until lightly browned. Serve warm with ice cream if desired.
Nutrition Facts : Calories 202 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 139mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 1g fiber), Protein 1g protein.
FROZEN BERRY CRISP
Crisp with frozen berries. Even Courtney will eat this one.
Provided by Erin Wallace
Categories Desserts Crisps and Crumbles Recipes
Time 1h25m
Yield 10
Number Of Ingredients 9
Steps:
- Mix berries, white sugar, and cornstarch together lightly. Set aside.
- Cream brown sugar, butter, and vanilla extract together in a separate bowl. Mix in flour and cinnamon. Stir in oats just until mixed. Chill topping for 15 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Place berries in the bottom of a 9x9-inch baking pan. Place chilled topping on berries, pressing lightly.
- Bake in the preheated oven until golden, about 1 hour.
Nutrition Facts : Calories 436.8 calories, Carbohydrate 75.2 g, Cholesterol 36.6 mg, Fat 15.2 g, Fiber 4.1 g, Protein 3.5 g, SaturatedFat 8.9 g, Sodium 15.6 mg, Sugar 54.2 g
EASY MIXED - FRUIT CRISP
I always like recipes that are quick and easy to put together and take as little as possible effort on my part. I also, usually, prefer crisps to regular pies as I like the sweet crunch on top.
Provided by Trisha W
Categories Dessert
Time 50m
Yield 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Grease a 13 x 9-inch baking dish.
- Pour in the applesauce and spread to cover the bottom.
- Layer with the next four fruits.
- Cover with the cherry pie filling.
- TOPPING Stir together the flour, sugar and butter.
- Crumble over the pie filling.
- Bake at 375°F until light brown, about 40-45 minutes.
- When served, top with whipped cream or ice cream, if desired.
Nutrition Facts : Calories 523.6, Fat 16, SaturatedFat 9.8, Cholesterol 40.7, Sodium 150.6, Carbohydrate 95.8, Fiber 4.4, Sugar 49.1, Protein 3.5
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