Simple Fruit Crisp Recipes

FRUIT CRISP

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.

FRUIT CRISP BY HEART

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

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.

FRESH FRUIT CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine flour, oats, brown sugar, cinnamon and melted butter. Stir until crumbly. Press half the oat mixture into a 9x13 inch baking dish. Cover with fruit.
• In a medium saucepan, combine white sugar, cornstarch, water and vanilla. Cook, stirring, until thick and clear, 10 minutes. Pour over fruit. Cover fruit with remaining crumble mixture.
• Bake in preheated oven 45 minutes, until bubbly and golden.

QUICK FRUIT CRISP

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.

THREE FRUIT CRISP

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.

FRUIT CRISP TOPPING

Steps:

• Here is the recipe I use to make a topping for peach and apple crisps:.
• In sm bowl, mix brown sugar & flour; cut in butter; stir in oats.Sprinkle over prepared fruit in 8x8" pan.
• Bake 20-25 minutes
• For an 8x8" pan, you would need appx 4 c of fruit, prepared to your taste (sugar, spices, extract, flour, etc.) or two 15oz cans of canned fruit (dummped into 8x8" pan).

INDIVIDUAL FRUIT CRISP

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.

EASY FRUIT CRISP "DUMP" DESSERT

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, stir together cake mix and butter until crumbly; set aside.
• Spread pie filling and pineapple in ungreased 13x9-inch pan. Sprinkle cake mix mixture evenly over fruit.
• Bake 38 to 44 minutes or until deep golden brown. Cool 30 minutes. Serve warm or cool. Store loosely covered.