Tart Red Fruit Crisp Recipes
TART RED-FRUIT CRISP
Tempt with a trio of ruby-red fruits-cherries, raspberries and cranberries. A warm, oatmeal-and-cinnamon topping is a perfect match for the tart little red gems.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Grease bottom and sides of 8-inch square (2-quart) glass baking dish with shortening.
- In 3-quart saucepan, mix reserved juice from cherries, the granulated sugar, cornstarch and 1/2 teaspoon cinnamon. Cook over medium heat, stirring constantly, until mixture is bubbly and thickened. Gently stir in cherries, raspberries and cranberries. Spoon into baking dish.
- In medium bowl, mix all topping ingredients until crumbly; sprinkle over fruit mixture.
- Bake 30 to 35 minutes or until topping is golden brown and fruit mixture is bubbly.
Nutrition Facts : Calories 280, Carbohydrate 54 g, Cholesterol 15 mg, Fat 1, Fiber 4 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 37 g, TransFat 0 g
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
TART RED-FRUIT CRISP
I love this recipe for its cranberries, but combined with other fruits make's it really enjoyable around here! The recipe came from the 2006 edition of Betty Crocker Fall Baking.
Provided by Sydney Mike
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F, then grease (with shortening) the bottom & sides of 8-inch square glass baking dish.
- FOR FRUIT MIXTURE ~ In 3-quart saucepan, mix reserved juice from cherries, the granulated sugar, cornstarch & cinnamon.
- Cook over medium heat, stirring constantly, until mixture is bubbly & thickened.
- Gently stir in cherries, raspberries & cranberries, then spoon into prepared baking dish.
- FOR TOPPING ~ In medium bowl mix all topping ingredients until crumbly, then sprinkle over fruit mixture.
- Bake 30 to 35 minutes or until topping is golden brown & fruit mixture is bubbly.
Nutrition Facts : Calories 278.1, Fat 6.5, SaturatedFat 3.8, Cholesterol 15.2, Sodium 9, Carbohydrate 54.6, Fiber 4.2, Sugar 36.2, Protein 2.6
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- Place rack in the center of oven and preheat oven to 375 degrees F. Lightly coat a 9x9-inch pan or 11x7-inch baking dish with nonstick spray.
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