INDIVIDUAL BERRY CRISPS
Provided by Alton Brown
Categories dessert
Time 1h10m
Yield 4 individual crisps
Number Of Ingredients 4
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 (7 to 8-ounce) ramekins. Top each ramekin with 1/2 cup of the remaining crisp topping. Place the ramekins on a sheet pan and bake on the middle rack of the oven for 30 to 35 minutes or until the fruit is bubbling and the topping is browned. Allow the crisps to cool for 15 minutes before serving.
- 5 ounces all-purpose flour, approximately 1 cup
- 2/3 cup sugar
- 1 1/2 cups chopped nuts such as; walnuts, pecans, or almonds
- 1 1/2 cups crushed crackers, gingersnaps or cereal
- 4 ounces unsalted butter, cubed and chilled
- Place the flour, sugar, nuts and crackers into a large mixing bowl and combine. Work the butter into the dry ingredients with your hands until it is crumbly. Store in the refrigerator for up to a week. Use as topping for crisps, cobblers or grunts.
- Yield: 4 1/2 cups
BLUEBERRY FRUIT CRISP
With all its blueberries, this treat is rich in antioxidants. On busy nights, you can make it in a snap. We love to eat it warm with a dollop of whipped topping. -Patricia Krusing, Phoenix, Arizona
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the blueberries, sugar, lemon juice and cornstarch. Transfer to two 10-oz. ramekins or custard cups coated with cooking spray. , For topping, in a small bowl, combine the flour, oats, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over fruit mixture. , Bake at 375° for 15-20 minutes or until topping is golden brown and fruit is tender. Serve warm with whipped topping if desired.
Nutrition Facts : Calories 283 calories, Fat 12g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 102mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 3g fiber), Protein 3g protein.
APPLE-BLUEBERRY CRISP
Underneath the spiced oat topping of this crisp is a double-fruit filling: tender apples and sweet-tart blueberries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Serves 8 to 10
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees, with a rack in the lower third. Butter a 3-quart baking dish, and place on a parchment-lined baking sheet; set aside.
- In a large bowl, whisk together flour, brown sugar, 1/3 cup granulated sugar, cinnamon, mace, and 1/4 teaspoon salt. Using a pastry blender, cut in butter until large clumps form. Using a rubber spatula, mix in oats. Set aside.
- In a large bowl, toss together blueberries, apples, lemon juice, remaining 1/2 cup granulated sugar, flour, and remaining 1/4 teaspoon salt to combine. Pour the blueberry and apple mixture into the prepared baking dish; sprinkle with reserved oat mixture, covering fruit evenly. Bake until juices are bubbling and the topping is evenly browned, about 50 minutes. Cool slightly on a wire rack. Serve crisp warm, topped with vanilla ice cream or whipped cream, if desired.
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.
INDIVIDUAL APPLE CRISP
This single-serving dessert that doesn't leave leftovers is a fitting finale to all meals.-Lethea Weber, Newport, Arkansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 serving.
Number Of Ingredients 9
Steps:
- Place apple in a small greased baking dish. In a small bowl, combine the dry ingredients; cut in butter until crumbly. Sprinkle over apple. Bake, uncovered, at 375° for 30-35 minutes or until apple is tender. Serve warm with cream or ice cream if desired.
Nutrition Facts : Calories 264 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 268mg sodium, Carbohydrate 39g carbohydrate (26g sugars, Fiber 4g fiber), Protein 2g protein.
BEST EVER BLUEBERRY APPLE CRISP
I have a friend who smacks his lips when I serve this and my daughter is notorious for eating this for breakfast!!! I have to hide it if I want any leftovers for supper the next day!!! My crisps are chock full of fruit...I never measure the fruit. I "eye ball" the blueberries...then add enough apple to give colour. I have used this topping for peach/blueberry, raspberry/rhubarb/apple, rhubarb/blueberry or basically use up all the frozen fruit I have in my freezer. I serve this with frozen vanilla ice cream or yogurt. This recipe could be cut in half quite successfully
Provided by Abby Girl
Categories Dessert
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Choose baking dish. Add enough blueberries to come 1/3 to 1/2 up the dish, keep in mind that the blueberries will "shrink" when cooked.
- If frozen, thaw them slightly. Flour could be added to thicken the frozen blueberries if desired. Add sugar if the fruit is tart, but the topping is sweet enough that it is not needed. Cut enough apples (depending on size) into the blueberries to give colour -- making sure that you have enough room for the topping
- Topping: Combine flour, brown sugar, rolled oats, baking powder, cinnamon and salt. Mix well. Cut butter into flour/oat mixture until coarse crumbs.
- Spread over apple/blueberry mixture and bake in 350 oven for 30 minutes or until the fruit is cooked.
- To serve: I usually make the crisp up earlier in the day. Before serving, I put the crisp in the oven at 250 for 15 - 20 minutes or until warmed, then serve it with ice cream.
Nutrition Facts : Calories 236.1, Fat 8.5, SaturatedFat 5, Cholesterol 20.3, Sodium 151.7, Carbohydrate 39.7, Fiber 3.4, Sugar 23.1, Protein 2.5
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