ADVERTISEMENT
- Real Recipes from Real People -

Recipe(tried): Fall Fruit Crisps

Desserts - Fruit
Fall Fruit Crisps

Use a single fruit or a combination such as apple/pear, apple/berry, peach/plum, rhubarb/berry. Experiment with your favourite spices and toppings.

Use 6 cups fruit for each crisp, to make 6 servings.

A shallow casserole or baking dish works best for juicy fruit such as peaches, plums, berries and rhubarb, as it allows a little of the liquid to evaporate during cooking, preventing the topping from becoming soggy. Use a shallow 8-cup (2L) casserole or baking dish for crisps and a 12-cup (3L) dish for cobblers. Thicken very juicy fruits is a must--1 Tablespoon cornstarch is enough to thicken 6 cups peaches or rhubarb. Mix it directly into the fruit or combine with a little sugar before stirring it into the fruit.

GRANOLA TOPPING:

1 cup granola
1/2 cup all purpose flour
1/2 cup brown sugar
Pinch salt
1/4 cup butter, melted

In bowl, combine granola, flour, brown sugar and salt. Pour in butter, tossing with a fork until moistened and crumbly.

OAT NUT TOPPING:

1 cup rolled oats (not instant)
1/2 cup all purpose flour
1/2 cup brown sugar
1/2 cup chopped nuts
1/2 tsp. ground cinnamon
Pinch ground cloves
Pinch salt
1/2 cup butter, melted

In bowl, combine oats, flour, brown sugar, nuts, cinnamon, cloves and salt. Pour in butter, tossing with fork until crumbly.

OLD-FASHIONED TOPPING:

1/2 cup butter, at room temperature
1 cup brown sugar
1 cup all purpose flour
1 tsp. ground cinnamon
Pinch salt

In bowl, combine butter and brown sugar until creamy. Stir in flour, cinnamon and salt until crumbly.

COBBLER TOPPING:

This cakey topping is excellent on juicy fruits like peaches, berries or a combination. Use a shallow 12-cup baking dish and 8 cups prepared fruit.

1/2 cup granulated sugar
1/2 tsp. ground cinnamon
1 1/2 cups all purpose flour
1 tsp. baking soda
Pinch salt
1/2 cup cold butter, cubed
2 eggs
1 cup buttermilk or (1 Tbsp. lemon juice or white vinegar plus enough milk to make 1 cup and let stand 5 minutes)
1 tsp. vanilla

In small bowl, combine 1 tbsp. sugar with cinnamon. In large bowl, combine remaining sugar, flour, baking soda and salt. Using hand pastry blender or 2 knives, cut in butter until texture resembles coarse crumbs.

In separate bowl, whisk together eggs, buttermilk and vanilla. Stir into dry mixture just until blended.

Drop batter by large spoonfuls over prepared fruit. Spread lightly but don't worry about covering fruit entirely, as topping will spread while baking. Sprinkle with cinnamon mixture.

Bake in preheated 375 F. oven about 35 minutes, or until topping is deep golden and fruit is bubbling up at edges. Makes 6 servings.

NOTE: Sweeten fruit fillings to taste with granulated or brown sugar, honey or maple syrup. If pears or apples are sweet, I often don't add any sugar to the fruit, as the topping has lots. Rhubarb tends to need extra sugar--about 3/4 cup for 6 cups rhubarb.

Bake crisps in a 350 F. oven about 45 minutes, or until fruit is tender and topping is crisp.

If you are using frozen fruit, do not thaw before preparing, but bake 15 to 20 minutes longer.

Some people like to press a little topping into the bottom of the pan. Although this is not traditional, it makes a bit of a crust.


MsgID: 0211662
Shared by: Marta, Ontario
Board: All Baking at Recipelink.com
  • Post Reply
  • Post New
  • Save to Recipe Box
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): Fall Fruit Crisps
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix