Fruitcrispcookinglight Recipes

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CHERRY CRISP (FROM COOKING LIGHT)



Cherry Crisp (From Cooking Light) image

Wonderful dessert packed with fresh sweet cherries. Just the right amount of sweetness with a yummy crunchy topping. I took this out of the oven and went into another room. When I came back, my picky 8 year-old had eaten more than half! All I had was salted butter, so I omitted the salt in the filling and topping.

Provided by LonghornMama

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

6 cups sweet cherries, pitted (about 2 pounds)
1/3 cup sugar
1/4 cup cornstarch
1 tablespoon fresh lemon juice
1/4 teaspoon almond extract
1/8 teaspoon salt
1/2 cup flour
1/2 cup old fashioned oats
1/2 cup packed light brown sugar
1/8 teaspoon salt
6 tablespoons chilled butter, cut into small pieces
1/3 cup sliced almonds

Steps:

  • Combine ingredients for filling in a large bowl. Spoon into an 11x7 baking dish that has been sprayed with cooking spray.
  • Combine flour, oats, brown sugar, and salt in a medium bowl. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Stir in almonds. Sprinkle evenly over cherry mixture.
  • Bake at 375 degrees for 45 minutes or until filling is bubbly and topping is crisp. Let stand 5 minutes. Serve warm.

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.

SUMMER FRUIT CRISP



Summer Fruit Crisp image

Provided by Christine Muhlke

Categories     dinner, dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 11

11 tablespoons unsalted butter, plus extra for greasing dish
1 3/4 cups all-purpose flour
2/3 cup brown sugar
1 tablespoon, plus 1 teaspoon, granulated sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup almonds, roughly chopped
4 to 4 1/2 pounds nectarines
1 to 1 1/2 pints raspberries, blackberries or blueberries
1/3 cup sugar
2 tablespoons flour

Steps:

  • cut the butter into 1/2-inch chunks and freeze for a half-hour.
  • In a food processor, mix the dry ingredients (except the almonds) together, then add the butter. Mix until the butter forms roughly pea-size chunks. Add the almonds and mix until incorporated. Refrigerate until ready to use.
  • preheat the oven to 375 degrees. Butter a 4-quart gratin or casserole dish. Wash and peel the nectarines and slice 1/4-inch thick. Mix together the nectarines, berries, sugar and flour. Pour into a casserole and spread the topping evenly over the fruit.
  • Bake the crisp for 45 minutes to an hour or until juices are bubbling over at the edges. To test, stick a knife into the middle of the crisp; if you feel resistance but the topping is dark, loosely cover with foil and bake a little longer.

Nutrition Facts : @context http, Calories 453, UnsaturatedFat 11 grams, Carbohydrate 63 grams, Fat 21 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 122 milligrams, Sugar 35 grams, TransFat 1 gram

QUICK FRUIT CRISP



Quick Fruit Crisp image

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

1 can (21 ounces) peach, apple or cherry pie filling
1 tablespoon lemon juice
1 cup Fruit & Fiber cereal
1 tablespoon butter
1 tablespoon sugar
1/4 teaspoon ground cinnamon
Vanilla ice cream, optional

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 :

ELEGANT LIGHT FRUIT CAKE



Elegant Light Fruit Cake image

This fruit cake does not need a ripening period, and is very lovely to look at and eat.

Provided by Carol

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Brandy

Yield 36

Number Of Ingredients 17

2 cups ground almonds
3 cups red candied cherries
1 ½ cups green candied cherries
1 (8 ounce) package diced candied citron
6 cups golden raisins
8 ounces candied pineapple, diced
1 cup all-purpose flour
1 cup shortening
1 cup all-purpose flour
2 ⅔ cups white sugar
8 egg yolks
4 teaspoons almond extract
⅔ cup brandy
⅔ cup milk
4 ½ cups all-purpose flour
8 egg whites
1 ½ teaspoons cream of tartar

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Place a pan of water in oven. Grease thoroughly and line with heavy brown paper one set of tier pans (one 9 inch, one 7 inch, and one 5 inch).
  • In a large bowl combine ground almonds and fruits. Dredge with one cup flour.
  • In a large bowl, cream together 1 cup flour and shortening. Gradually blend in white sugar. Beat in egg yolks and almond flavoring; beat until very light and fluffy. Mix together brandy and milk; add alternately with 4 1/2 cups flour to creamed mixture. Make 3 dry and 2 liquid additions, combining lightly after each.
  • In another bowl, beat egg whites with cream of tartar to form stiff but moist peaks. Fold into batter. Fold in floured fruit mixture.
  • Bake for 2 1/2 to 3 1/2 hours, depending on size of pan. Bake each cake until it tests done with a toothpick. Remove from pans, and lift off paper. Cool.

Nutrition Facts : Calories 429.7 calories, Carbohydrate 75.9 g, Cholesterol 45.9 mg, Fat 11.1 g, Fiber 2.7 g, Protein 6.4 g, SaturatedFat 2.2 g, Sodium 55 mg, Sugar 44.6 g

FRUIT CRISP



Fruit Crisp image

No need to have fresh fruit on hand to pull together this classic cobbler. Canned apple or peach pie filling form a sweet base, and dried cranberries add just the right touch of tang.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 40m

Yield 8

Number Of Ingredients 8

2 cans (21 oz each) apple or peach pie filling
1/2 cup dried cranberries
1/2 cup Gold Medal™ all-purpose flour
3/4 cup packed brown sugar
1/2 cup old-fashioned oats
1 teaspoon ground cinnamon
1/3 cup butter or margarine, softened
1/4 cup chopped pecans

Steps:

  • Heat oven to 375°F. Grease or spray 9-inch square (2-quart) glass baking dish. Spoon pie filling into baking dish. Stir in cranberries.
  • Add flour, brown sugar, old-fashioned oats and ground cinnamon into bowl. Cut in butter with fork until well mixed. Stir in pecans. Sprinkle over pie filling.
  • Bake about 30 minutes or until topping is browned.

Nutrition Facts : Calories 430, Carbohydrate 80 g, Cholesterol 20 mg, Fat 2, Fiber 3 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 62 g, TransFat 0 g

THREE FRUIT CRISP



Three Fruit Crisp image

Try this warm crisp topped with a scoop of caramel ice cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 11

2 cups cranberries (1/2 pound)
1 pound sweet pears (about 2 large), peeled, cored, and sliced
1 pound tart apples (about 2 large apples), such as Gravenstein or Idared, peeled, cored, and sliced
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup sugar
3/4 cup sifted all-purpose flour
3/4 cup pacled dark-brown sugar
3/4 cup old-fashioned oats
12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces
3/4 cup pecans, chopped

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.

QUICK FRUIT CRISP



Quick Fruit Crisp image

Terrific with a scoop of vanilla frozen yogurt.

Provided by Jan Rayfiel

Yield Makes 12 servings

Number Of Ingredients 12

1 13-ounce package macaroon cookies
1 29-ounce can sliced peaches, drained
1 29-ounce can sliced pears, drained
1 20-ounce can pineapple chunks, drained
1 17-ounce can apricots, drained
2 bananas, peeled, thickly sliced
2 21-ounce cans cherry pie filling
3/4 cup pecans
1/4 cup packed golden brown sugar
1/4 cup all purpose flour
1 teaspoon cinnamon
2 tablespoons (1/4 stick) butter, melted.

Steps:

  • Preheat oven to 350°F. Blend macaroons in processor to coarse crumbs. Spread crumbs on bottom of 13 x 9 x 2-inch glass baking dish. Spoon peaches, pears, pineapple, apricots, and bananas over crumbs. Spoon pie filling over fruit. Process pecans, sugar, flour, and cinnamon in processor until pecans are finely chopped. Add butter. Process until mixture resembles fine meal. Sprinkle over pie filling.
  • Bake crisp until heated through and bubbling at edges, about 1 hour.

EASY, LIGHT FRUIT DIP



Easy, Light Fruit Dip image

Extremely quick and easy as well as healthy and delicious. Great to serve with a party fruit platter or just to keep in the fridge for your own personal dipping pleasure.

Provided by CookKerry

Categories     Dessert

Time 5m

Yield 15-20 serving(s)

Number Of Ingredients 5

3/4 cup light sour cream
1 cup non-fat vanilla yogurt
3 ounces light cream cheese
1/4 cup sugar substitute
1/4 cup sugar

Steps:

  • Combine all of the ingredients.
  • Mix either by hand or with electric mixer until smooth.

Nutrition Facts : Calories 53.5, Fat 2.5, SaturatedFat 1.6, Cholesterol 8.3, Sodium 30.8, Carbohydrate 6.8, Sugar 5.6, Protein 1

SUMMER FRUIT CRISP



Summer Fruit Crisp image

This recipe is infinitely adaptable-swap in whichever summer fruit you prefer, add coconut flakes or sunflower seeds to the topping, and amp up the filling with fresh ginger or herbs.

Categories     Fruit     Dessert     Kid-Friendly     High Fiber     Healthy     Oatmeal     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield 8 servings

Number Of Ingredients 18

Oat Topping:
3/4 cup oldfashioned oats+ 1/4 cup old-fashioned oats
1/2 cup all-purpose flour
1/4 cup light brown sugar
1/2 teaspoon kosher salt
1 stick cut-up chilled unsalted butter
Assembly:
8 cups sliced stone fruit, berries, or pitted cherries
1 cup sugar
2 tablespoons cornstarch
1 teaspoon finely grated lemon, lime, or orange zest
2 tablespoons lemon, lime, or orange juice
1 pinch of kosher salt
The crumble:
unsweetened coconut flakes, sliced almonds, chopped pecans, or sunflower seeds
The filling:
Small amount of grated peeled ginger
Lemon thyme, or a pinch of cinnamon

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.

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