APPLE CRISP TOPPING
Ok, this is mostly about the crisp top! I could never get this quite right till I called my mom and wrote it down. It is sweet, nice, and crisp. Serve with French vanilla ice cream.
Provided by aelfrida
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- Combine brown sugar, flour, cinnamon, salt, and cardamom in a large bowl. Cut in butter until blended and the mixture resembles small peas. Mix in oats with a wooden spoon.
Nutrition Facts : Calories 301.2 calories, Carbohydrate 37 g, Cholesterol 40.7 mg, Fat 16.2 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 9.9 g, Sodium 211.9 mg, Sugar 17.7 g
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.
FRUIT CRISP TOPPING
Here is the recipe I use to make a topping for peach and apple crisps. Posted in response to a request for a topping for a blueberry crisp. Recipe originally from Southern Living... an excellent one for any fresh (or canned/frozen) fruits. I love the chewiness the oatmeal gives. Prep time does not include the time needed to prepare fruit.
Provided by Impera_Magna
Categories Dessert
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 4
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).
Nutrition Facts : Calories 267, Fat 12.6, SaturatedFat 7.5, Cholesterol 30.5, Sodium 89.7, Carbohydrate 36, Fiber 1.8, Sugar 17.9, Protein 3.6
FRUIT CRISP TOPPING
Steps:
- In a large mixing bowl, mix the flour, brown sugar, cinnamon, and salt. With a food processor, pastry blender or your fingers, work the butter into the flour mixture just until it comes together and large clumps form. Fold nuts into the mixture. Chill until ready to use.
- Cook's Note: Crisp topping can be refrigerated up to a week or frozen for up to 2 months.
- Fruit Crisp Variations:
- Strawberry-Rhubarb Crisp: Chop 2 pounds rhubarb into 1/2-inch thick slices. Combine with 1 pound quartered strawberries, 1/3 cup sugar and 1 tablespoon fresh lemon juice. Allow mixture to macerate for 20 minutes before transferring to a baking dish and topping with crisp topping.
- Raspberry-Peach Crisp: Peel 5 large peaches and slice into wedges. Combine with 1 1/2 cups raspberries, 1 teaspoon fresh orange zest, and 1/3 cup sugar. Top the mixture with crisp topping.
- Cranberry-Pear Crisp: Peel, core, and dice 4 large pears. Combine with 1 cup cranberries, 1 tablespoon fresh lemon juice, and 1/3 cup sugar. Top the mixture with crisp topping.
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
OATMEAL FRUIT CRISP
This is a fast dessert recipe that lets you use up apples, pears, berries you have on hand. It is good to use up fresh fruit in season like apples and rhubarb. You can also use frozen sliced fruit - it doesn't need to be thawed before baking. This is a tried and true recipe made many times - Canadian Comfort Food for those long cold winters!
Provided by Debbie Boere Vrou
Categories Low Protein
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Slice apples in large greased large casserole dish. You can leave them unpeeled or peeled as you wish.
- Combine dry ingredients, then cut in margarine until crumbly. Put over fruit and cook for approximately 35 to 45 minutes until fruit is cooked through. Check with a knife - if the fruit is soft and the oatmeal crisp is brown, it is done.
- You can substitue diced rhubarb, pears, berries like saskatoons or blueberries for part or all of the apples. You may want to sprinkle a bit of cornstarch over top before you put the oatmeal over top to thicken the fruit as it cooks. Apples don't need thickening, but berries and pears are juicier.
- Serve warm with vanilla ice cream.
CRISP TOPPING
This crisp topping freezes well; have some ready to sprinkle over a baking dish filled with chopped peaches and berries to make a fruit crisp.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 Quarts
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Place nuts in a single layer in a rimmed baking sheet; toast until aromatic, about 8 minutes. Shake pan halfway through to ensure nuts toast evenly. Remove from oven; let cool.
- Place toasted almonds in a food processor; process until coarsely ground. Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add flour, brown sugar, granulated sugar, cinnamon, and salt, and mix until just combined. Add butter; mix on low speed until pea-size clumps form, 4 to 5 minutes. Sprinkle over crisp, and bake, or freeze in an airtight bag or container for up to 2 months.
FRUIT CRISP TOPPING MIX
This is my favorite fruit crisp topping. It makes alot, and I love to keep it on hand for a quick dessert. My family LOVES fruit crisps, and I can whip one up in just a few minutes with this in my cupboard. Sometimes I'll use pie filling mixed with fresh fruit for a change. How many times do you have a certain fruit on hand, and want to make a crisp, but have to search for a topping recipe? Well, not anymore. Recipe to make fruit crisp follows.
Provided by ciao4293
Categories Dessert
Time 10m
Yield 13 cups
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large bowl.
- Store in an airtight container.
- CAN BE STORED IN A COOL DRY PLACE FOR UP TO ONE YEAR.
- To make crisp: Place pie filling in 8 inch square pan.
- Cut butter into 1 cup of topping mix until crumbly.
- Sprinkle over fruit.
- Bake at 350 degrees for 30-40 minutes or until golden brown.
Nutrition Facts : Calories 647.2, Fat 6, SaturatedFat 2.7, Cholesterol 9.4, Sodium 334.3, Carbohydrate 141.2, Fiber 4.7, Sugar 82.5, Protein 9.2
FRUIT CRISP TOPPING
Make and share this Fruit Crisp Topping recipe from Food.com.
Provided by meb1118
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Melt enough butter until mixture is crumbly in texture or balls up. Put 2 cans of your favorit pie filling or fruit in pan and add mixture to top. Bake at 350 for 1/2 hour.
Nutrition Facts : Calories 224.3, Fat 1, SaturatedFat 0.2, Sodium 6.4, Carbohydrate 52.1, Fiber 1.9, Sugar 34.6, Protein 2.9
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