BERRY CRISP
This is the best dessert for summer BBQs when berries are in season, or anytime of year if you use frozen berries!
Provided by Shelly
Categories Pie
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray, set aside.
- In a large bowl mix together the oats, flour, sugar, and salt. Mix in the butter with your hands or a pastry cutter until mixture form crumbs when squeezed together.
- Place berries in another large bowl. Stir in the sugar, juice, and vanilla into the berries. Sprinkle the flour on top of the berries and toss to coat.
- Place the berry mixture into the prepared pan, and sprinkle with the oat mixture evenly.
- Bake for 45 minutes, until the top is golden and the berries are bubbly.
Nutrition Facts : Calories 396 calories, Sugar 25.2 g, Sodium 240.9 mg, Fat 19.7 g, SaturatedFat 11.6 g, TransFat 0 g, Carbohydrate 52.5 g, Fiber 4.4 g, Protein 4.6 g, Cholesterol 48.8 mg
A LITTLE FRUIT WITH MY CRISP
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 13
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
FROZEN BERRY CRISP
Crisp with frozen berries. Even Courtney will eat this one.
Provided by Erin Wallace
Categories Desserts Crisps and Crumbles Recipes
Time 1h25m
Yield 10
Number Of Ingredients 9
Steps:
- Mix berries, white sugar, and cornstarch together lightly. Set aside.
- Cream brown sugar, butter, and vanilla extract together in a separate bowl. Mix in flour and cinnamon. Stir in oats just until mixed. Chill topping for 15 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Place berries in the bottom of a 9x9-inch baking pan. Place chilled topping on berries, pressing lightly.
- Bake in the preheated oven until golden, about 1 hour.
Nutrition Facts : Calories 436.8 calories, Carbohydrate 75.2 g, Cholesterol 36.6 mg, Fat 15.2 g, Fiber 4.1 g, Protein 3.5 g, SaturatedFat 8.9 g, Sodium 15.6 mg, Sugar 54.2 g
EASY MIXED - FRUIT CRISP
I always like recipes that are quick and easy to put together and take as little as possible effort on my part. I also, usually, prefer crisps to regular pies as I like the sweet crunch on top.
Provided by Trisha W
Categories Dessert
Time 50m
Yield 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Grease a 13 x 9-inch baking dish.
- Pour in the applesauce and spread to cover the bottom.
- Layer with the next four fruits.
- Cover with the cherry pie filling.
- TOPPING Stir together the flour, sugar and butter.
- Crumble over the pie filling.
- Bake at 375°F until light brown, about 40-45 minutes.
- When served, top with whipped cream or ice cream, if desired.
Nutrition Facts : Calories 523.6, Fat 16, SaturatedFat 9.8, Cholesterol 40.7, Sodium 150.6, Carbohydrate 95.8, Fiber 4.4, Sugar 49.1, Protein 3.5
MIXED BERRY CRISP
Provided by Joan Brett
Categories Berry Dessert Bake Kid-Friendly Bon Appétit Colorado Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Combine berries, 1/4 cup sugar, 1/4 cup flour and lemon juice in large bowl; toss to blend well. Transfer berry mixture to 9-inch-diameter glass pie dish. Combine remaining 3/4 cup flour, oats, brown sugar, spices and salt in medium bowl. Add butter; rub in with fingertips until topping holds together in small moist clumps. Sprinkle over berry mixture.
- Bake crisp until berry mixture bubbles thickly and topping is golden brown, about 1 hour. Let stand 15 minutes. Serve warm or at room temperature.
FRUIT CRISP TOPPING MIX
In Grand Valley, Ontario, Wendy Masters keeps this sweet mixture on hand to use as a time-saving topping for many desserts. Sprinkle over muffins or pies, or use it to create this quick fruit crisp with convenient canned pie filling.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6-8 servings per batch.
Number Of Ingredients 11
Steps:
- Combine the first seven ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Yield: 13 batches (13 cups total)., To prepare fruit crisp: Place pie filling in an 8-in. square baking dish. Cut butter into 1 cup topping mix until crumbly; sprinkle over fruit. Bake at 350° for 30-40 minutes or until lightly browned. Serve warm with ice cream if desired.
Nutrition Facts : Calories 202 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 139mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 1g fiber), Protein 1g protein.
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