BERRY CRISPS WITH STREUSEL
Steps:
- Heat the oven to 350 degrees F.
- Combine the frozen berries, sugar, cornstarch and 1/2 cup of the streusel topping in a medium mixing bowl. Divide the mixture evenly between 4 (8-ounce) coffee mugs. Top each mug with 1/2 cup of the streusel topping.
- Put the ramekins on a half sheet pan and bake on the middle rack of the oven until the fruit is bubbling and the topping is browned, about 30 to 35 minutes. Cool the crisps for 15 minutes before serving.
- Whisk together the flour, sugar, salt, cinnamon and almonds in a medium mixing bowl.
- Add the butter and use your fingers to lightly knead it into the dry ingredients until the mixture is crumbly and the butter is well incorporated.
- Use to top muffins, quick breads, crisps or ice cream. Store in an airtight container, in the refrigerator, for up to 1 month.
- Yield: about 3 cups
TRIPLE BERRY CRISP
This is a wonderful berry crisp. I use a triple berry mixture of raspberries, blackberries, and blueberries, but just one works well too! My family loves it! Serve it with whipped cream and it looks great.
Provided by Anonymous
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
- In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
- Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.
Nutrition Facts : Calories 294.8 calories, Carbohydrate 35.6 g, Cholesterol 40.7 mg, Fat 16.3 g, Fiber 3 g, Protein 3.2 g, SaturatedFat 9.9 g, Sodium 113.4 mg, Sugar 16.9 g
VERY BERRY CRISP
I love this recipe because it's easy, low-fat, versatile and delicious! The crispy topping is flavored with graham cracker crumbs, cinnamon and almonds and doesn't taste light at all. Great with frozen yogurt or whipped topping. -Janet Elrod, Newnan, Georgia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the berries, sugar and 2 tablespoons flour; transfer to an 11x7-in. baking dish coated with cooking spray. , In a small bowl, combine the cracker crumbs, oats, brown sugar, almonds, cinnamon and remaining flour. Stir in the oil, butter and water until moistened. Sprinkle over berries., Bake at 375° for 25-30 minutes or until filling is bubbly and topping is golden brown.
Nutrition Facts :
SINGLE-SERVE BLUEBERRY CRISP
Blueberry crisp for one, no bake. Delicious.
Provided by bri h
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 10m
Yield 1
Number Of Ingredients 8
Steps:
- Place blueberries, white sugar, 1 teaspoon flour, and vanilla extract in a microwave-safe bowl. Cook in a microwave oven for 30 seconds.
- Mix together oats, brown sugar, 1 tablespoon flour, and butter in another microwave-safe bowl. Cook in a microwave oven for 30 seconds and combine with berry mixture.
Nutrition Facts : Calories 319.7 calories, Carbohydrate 56 g, Cholesterol 21.5 mg, Fat 9.6 g, Fiber 4.4 g, Protein 4 g, SaturatedFat 5.4 g, Sodium 63.8 mg, Sugar 32.8 g
INDIVIDUAL BERRY CRISP FROM ALTON BROWN
Yummy individual crisps as seen on Good Eats, ya' can't go wrong with Alton Brown and this is another hit!
Provided by teri.hatcher
Categories Dessert
Time 55m
Yield 4 1/2 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Place the frozen berries, sugar, cornstarch and 1/2 cup of the crisp topping into a medium mixing bowl and stir to combine. Divide the mixture evenly between 4 ramekins (7-8oz size). Top each ramekin with 1/2 cup of the remaining crisp topping. Place ramekins on a sheet pan and bake in the middle rack of the oven for 30-35 minutes or until the fruit is bubbling and the topping is browned. Allow to cool for 1 minutes before serving.
- Crisp topping.
- Place the flour, sugar, nuts and cookies into a large mixing bowl and combine. Work the butter into with your hands until it is crumbly. Store in the refrigerator for up to a week. Use as topping for crisps, cobblers or grunts.
Nutrition Facts : Calories 1157.2, Fat 60.3, SaturatedFat 19.4, Cholesterol 61, Sodium 480.7, Carbohydrate 145.9, Fiber 5.8, Sugar 64, Protein 15.4
INDIVIDUAL BLUEBERRY OR APPLE CRISP
From Penzey's magazine (Vol. 2, Issue 4); attributed to Hope Moberg of Royal Oak, Michigan. I loved the idea of individual crisps -- portion control is everything!
Provided by KLHquilts
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Divide blueberries (or apples) between 6 individual ramekins or custard cups.
- In a bowl, combine lemon juice, flour, brown sugar, butter, salt, and cinnamon. Stir with your fingers until ingredients are crumbly.
- Sprinkle the topping over the fruit and bake at 350 for 25 minutes.
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- Combine the flour, 1/3 cup sugar, the nuts, and crackers in a large mixing bowl. Work the butter into the dry ingredients with your hands until the mixture is crumbly. This mixture can be refrigerated for up to 1 week in an airtight container.
- Combine the frozen berries, 1/4 cup sugar, cornstarch, and 1/4 cup of the crisp topping in a medium mixing bowl. Divide the mixture evenly between four 7- to 8-ounce ramekins. Top each ramekin with 1/2 cup of the remaining crisp topping.
- Place the ramekins on a half sheet pan and bake on the middle rack of the oven until the fruit is bubbling and the topping is browned, 30 to 35 minutes. Allow the crisps to cool for 15 minutes before serving.
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