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
FRUIT CRISP
What a great, basic fruit crisp recipe. In the Test Kitchen, we used a 16 oz bag of frozen berries and it turned out delicious. The topping is buttery. There's a slight cinnamon flavor but that's not overpowering. It will work with any type of fruit combination you decide to use. A great recipe for a beginning baker. It's perfect...
Provided by debbie lachance
Categories Fruit Desserts
Time 1h
Number Of Ingredients 12
Steps:
- 1. Mix crumb topping ingredients together until crumbly and holds shape when pressed together with fingers; set mixture aside.
- 2. Mix your fruit and all fruit filling ingredients (any kind you want, if using a fruit with a rind make sure you peel it first apples, peaches, plums, etc.).
- 3. For individual desserts (4 to 6 depending on size) spray the bottom of small oven-safe dishes with non-stick cooking spray. May also be made as a single larger one (like a 2-quart baking dish).
- 4. Add fruit to the bottom of pans/dishes till about 3/4 full. Crumble topping over top of the fruit.
- 5. Bake at 350 for 40 to 45 minutes until the top is golden brown and fruit is soft when pricked with a fork and well jelled together.
EASY BLUEBERRY CRISP
Crisp recipes are always a favorite around here! They are easy to put together, filled with all kinds of delicious fruit and loved by everyone!
Provided by Holly Nilsson
Categories Dessert
Time 55m
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F.
- Grate the rind of the lemon and squeeze the juice of half of the lemon.
- Toss blueberries, with sugar, lemon rind, 1 tablespoon lemon juice and 3 tablespoons flour. Place in a 2qt baking dish.
- With a fork, combine the butter, brown sugar, oats, flour, nuts if using and cinnamon until crumbled. Sprinkle over blueberries.
- Bake 35-40 minutes or until the top is golden brown and the fruit is bubbly. Cool slightly and serve warm.
Nutrition Facts : Calories 299 kcal, Carbohydrate 55 g, Protein 3 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 75 mg, Fiber 4 g, Sugar 34 g, ServingSize 1 serving
CRISP IN A PINCH
Provided by Ree Drummond : Food Network
Categories dessert
Time 16m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place a small pot over medium heat and add the blueberries, blackberries, raspberries, granulated sugar and lemon zest and juice. Cook until the sugar is dissolved and the berries have released their juices, about 6 minutes.
- Meanwhile make the granola. Place a large nonstick skillet over medium-high heat. Add the oats and almonds and toast until light golden, 2 to 3 minutes. Remove from the skillet and reserve. Reduce the heat to medium, then add the butter to the skillet. Once the butter is melted, add the maple syrup, brown sugar, cinnamon and salt. Bring to a boil and cook for 1 minute, until you have a thin syrup. Add the toasted ingredients back to the skillet. Cook, stirring and tossing the ingredients, for 1 minute. Transfer to a plate and set aside.
- Make a slurry by stirring the cornstarch into 2 tablespoons of water. Stir into the berry mixture and allow to thicken, about 1 minute.
- Portion the berry mixture into 4 serving bowls. Top liberally with the oat and almond mix. Add 1 scoop of ice cream to each and garnish with a little more of the berry mix, a little more granola and some mint, then serve warm.
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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