Fruit Crisp Cooking Light 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.

SUMMER FRUIT CRISP

Steps:

• Oat Topping:
• Pulse 3/4 cup oldfashioned oats, 1/2 cup all-purpose flour, 1/4 cup light brown sugar, and 1/2 teaspoon kosher salt in a food processor to blend. Pulse in 1 stick cut-up chilled unsalted butter until no dry spots remain. Transfer to a bowl and work in 1/4 cup old-fashioned oats with your fingers.
• Assembly:
• Toss 8 cups sliced stone fruit, berries, or pitted cherries with 1 cup sugar, 2 tablespoons cornstarch, 1 teaspoon finely grated lemon, lime, or orange zest, 2 tablespoons lemon, lime, or orange juice, and a pinch of kosher salt. Transfer mixture to a 1 1/2 quart baking dish, scatter oat topping over mixture, place on a baking sheet, and bake at 375° until fruit juices are bubbling and topping is golden brown, 60-70 minutes. Transfer to a wire rack and let cool 1 hour.
• The crumble:
• Try swapping in unsweetened coconut flakes, sliced almonds, chopped pecans, or sunflower seeds at the end for all or part of the 1/4 cup of oats.
• The filling:
• Mix in a little grated peeled ginger (great with cherries), lemon thyme (delicious with berries), or a pinch of cinnamon.

QUICK FRUIT CRISP

Steps:

• In a medium skillet, heat pie filling and lemon juice over medium heat for 5 minutes or until bubbly, stirring occasionally. Meanwhile, place cereal in a resealable plastic bag; crush slightly with a rolling pin. In a skillet, melt butter. Stir in cereal, sugar and cinnamon; cook and stir for 2-3 minutes. Sprinkle over the fruit mixture. Serve warm with ice cream if desired.

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.

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.

FRUIT CRISP-COOKING LIGHT

Steps:

• Preheat toaster oven to 350 degrees.
• Combine the fruits and lemon juice in a small bowl and toss gently. Divide fruit mixture into 2 10 oz custard cups.
• Combine the dry ingredients in a small bowl. Cut in butter with a pastry blended and sprinkle mixture evenly over the fruit.
• Cover and bake for 20 minute
• Uncover and bake another 5 minutes until crisp.