Michigan Fruit Crisp Recipes

A LITTLE FRUIT WITH MY CRISP

A Little Fruit with My Crisp image

Provided by Ree Drummond : Food Network

Categories dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 13

Ingredients

2 1/2 cups raspberries and sliced strawberries
1/3 cup granulated sugar
1 heaping tablespoon cornstarch
1 teaspoon vanilla extract
1 1/2 sticks (12 tablespoons) salted butter, cut into small pieces, plus more for greasing the baking dish
2 cups all-purpose flour
2/3 cup oats
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup pecans
Dash of kosher salt
1 cup heavy cream
1 teaspoon granulated sugar

Steps:

Preheat the oven to 350 degrees F.
For the berry mixture: In a medium bowl, combine the raspberries and strawberries, granulated sugar, cornstarch and vanilla. Stir and set aside.
For the crisp: Butter an 8-inch square baking dish. In a large bowl (or food processor), combine the butter pieces, flour, oats, granulated sugar, brown sugar, pecans and salt. Cut together with a pastry cutter (or pulse in the food processor) until the mixture resembles coarse crumbs.
Press half of the crisp mixture into the prepared baking dish. Top with the berry mixture, then sprinkle the remaining crisp over the top. Bake until the topping is golden brown, about 45 minutes. Allow to sit for 10 minutes before serving.
For the whipped cream: Add the cream and granulated sugar to the bowl of a mixer and whip until soft peaks form.
Scoop out the crisp with a spoon and top with sweetened whipped cream

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

Ingredients

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.

MICHIGAN FRUIT CRISP

Michigan Fruit Crisp image

Make and share this Michigan Fruit Crisp recipe from Food.com.

Provided by morgainegeiser

Categories Dessert

Time 1h

Yield 6 1/2 cup

Number Of Ingredients 11

Ingredients

2 cups fresh cherries, pitted and halved
2 cups fresh blueberries
2 tablespoons flour
1/2 cup sugar
1/2 teaspoon cinnamon
1/3 cup dry textured soy protein
1/2 cup oats
1/4 cup brown sugar
2 tablespoons flour
1/4 teaspoon cinnamon
2 tablespoons liquid margarine, melted

Steps:

Preheat oven to 350 degrees.
Make filling: put cherries and blueberries in a medium mixing bowl.
Combine the flour, sugar and cinnamon and pour over the fruit. Stir together well. pour into an 8 X 9 inch square baking dish.
Make topping; combine all topping ingredients except the margarine in a small mixing bowl.
Add the margarine and stir to combine well.
Using your fingers, sprinkle the topping over the fruit.
Bake for 45 minutes, until filling bubbles around the edges.

Nutrition Facts : Calories 261.1, Fat 5, SaturatedFat 0.9, Sodium 48.8, Carbohydrate 53.2, Fiber 3.9, Sugar 36.5, Protein 3.7

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