FRUIT CRISP
A fruit crisp is the perfect dessert perfect to warm up your evening. Whether you're craving classic apple crisp, fresh rhubarb crisp, or sweet blueberry or cherry crisp, you can't go wrong with this easy dessert recipe. (Unless you skip topping your warm fruit dessert with a scoop of ice cream!)
Provided by BHG Test Kitchen
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. If fruit is frozen, thaw but do not drain. Place fruit in a 2-quart square baking dish. Stir in the granulated sugar.
- For topping, in a medium bowl stir together oats, brown sugar, flour, and nutmeg. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in the nuts. Sprinkle topping over fruit.
- Bake for 30 to 35 minutes (40 minutes for thawed frozen fruit) or until fruit is tender and topping is golden. If desired, serve warm with ice cream.
Nutrition Facts : Calories 319 kcal, Carbohydrate 53 g, Cholesterol 22 mg, Protein 3 g, SaturatedFat 6 g, Sodium 92 mg, Sugar 21 g, Fat 13 g, UnsaturatedFat 6 g
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.
QUICK FRUIT CRISP
Fruit crisps often take time to prepare, what with slicing the fruit and baking in the oven. But this quick and easy dessert uses canned pie filling and is cooked in a skillet! Serve it alone or with a scoop of ice cream.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts :
INDIVIDUAL FRUIT CRISP
Created for my preschoolers to do as an individual cooking activity, they are also perfect for single servings. I tried to simply change the portion sizes on other recipes, but they got too complicated. This is just a basic recipe for you to get you started. It would also work as a pre-dinner party activity--lay out a make-your-own-crisp table and have guests create their own concoctions. Serve with whipped cream or ice cream.
Provided by Connie
Categories Desserts Crisps and Crumbles Recipes
Time 30m
Yield 1
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine blackberries, sugar, and cornstarch in a bowl. Place into an oven-safe ramekin.
- Combine flour, oats, sugar, butter, and allspice in a bowl; mix well to fully incorporate butter. Add to the top of the ramekin.
- Bake in the preheated oven until golden on top, about 20 minutes.
Nutrition Facts : Calories 491.8 calories, Carbohydrate 67.3 g, Cholesterol 61.1 mg, Fat 24.3 g, Fiber 5.2 g, Protein 4.2 g, SaturatedFat 14.7 g, Sodium 166 mg, Sugar 40.9 g
FRUIT CRISP (NOT RUNNY)
I had seen this technique in a few other recipes, and wanted to give it a try. It involves an extra step in making your crisp--heating and thickening the juice, and when I tried it, my fruit crisp was not runny and turned out quite well. This should also work with fruit pies.
Provided by Andtototoo
Categories Dessert
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Lightly grease a casserole dish, or you could probably also use a deep dish pie pan. Set aside.
- Take 4 cups of frozen fruit (berries, peaches, a mixture, etc.) and thaw overnight or heat in the microwave for about 6 minutes to thaw.
- Drain off the excess juice for 15 minutes.
- In a medium-size saucepan put 1/2 cup sugar, 3 Table. cornstarch and slowly add the juice leftover from the thawed fruit, stirring nonstop until well combined.
- Turn the heat on to medium-high and cook, stirring, until the liquid boils and the sauce thickens.
- Let the sauce cool for about 10 minutes and then stir it into the thawed fruit. Place the fruit mixture into the greased casserole dish.
- In another mixing bowl put together the topping: 3/4 cup quick oats, 1/3 cup flour, 1/2 cup brown sugar, and 1/2 teaspoons cinnamon. Stir to blend.
- Finely dice 1/3 cup cold butter and add to the oatmeal mixture, using a pastry cutter (or a fork or your fingers) to break up the butter even more until it resembles coarse crumbs.
- Sprinkle the oatmeal mixture over the fruit.
- Bake in a 375 degree oven for 25 minutes.
- Let the fruit crisp cool for 10-15 minutes and then serve with vanilla ice cream.
Nutrition Facts : Calories 455.9, Fat 16.4, SaturatedFat 9.9, Cholesterol 40.6, Sodium 144.6, Carbohydrate 75.9, Fiber 2, Sugar 51.8, Protein 3.3
EASY & HEALTHY MANGO CRISP (NATURALLY SWEETENED)
A quick, delicious, and healthy way to make any fruit crisp, not just mango crisp. The sweetness comes from dates rather than sugar. The amount of fruit is an estimate; it takes about 4 of the larger (green and red skinned) mangoes or 6 of the smaller (orange) mangoes. This recipe is a tropical twist inspired by a blueberry peach crisp recipe at whfoods.org.
Provided by LittleBitGranola
Categories Breakfast
Time 1h5m
Yield 1 crisp, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 deg F.
- Slice mangoes into thirds vertically to remove the pit. Scoop out the flesh and place in an 8x8 inch baking pan.
- Top mango with quartered strawberries and drizzle with 1/4 cup pineapple juice (can also use canned pineapple).
- To make the topping, place remaining dry ingredients in a food processor and process until mixed but still slightly chunky. Add 2 tablespoons pineapple juice and briefly process to incorporate.
- Spread the topping mixture over the fruit.
- Bake for 45 minutes.
Nutrition Facts : Calories 382.1, Fat 17.3, SaturatedFat 5.3, Sodium 6.1, Carbohydrate 60.3, Fiber 8.9, Sugar 46.4, Protein 4.7
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