Two Berry Crisp With Pecan Streusel Topping Recipes

BERRY CRISPS WITH STREUSEL

Steps:

• Heat the oven to 350 degrees F.
• Combine the frozen berries, sugar, cornstarch and 1/2 cup of the streusel topping in a medium mixing bowl. Divide the mixture evenly between 4 (8-ounce) coffee mugs. Top each mug with 1/2 cup of the streusel topping.
• Put the ramekins on a half sheet pan and bake on the middle rack of the oven until the fruit is bubbling and the topping is browned, about 30 to 35 minutes. Cool the crisps for 15 minutes before serving.
• Whisk together the flour, sugar, salt, cinnamon and almonds in a medium mixing bowl.
• Add the butter and use your fingers to lightly knead it into the dry ingredients until the mixture is crumbly and the butter is well incorporated.
• Use to top muffins, quick breads, crisps or ice cream. Store in an airtight container, in the refrigerator, for up to 1 month.
• Yield: about 3 cups

TWO-BERRY CRISP WITH PECAN STREUSEL TOPPING

Steps:

• Heat oven to 400 degrees.
• Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• In large bowl, mix oats, 1/2 cup flour and the brown sugar.
• Cut in butter, using pastry blender (or two knives) until crumbly.
• Stir in pecans; set aside.
• In large bowl, mix remaining ingredients.
• Spread in baking dish.
• Sprinkle oat mixture over top.
• Bake 30 to 40 minutes or until fruit mixture is bubbly and topping is golden brown.

DOUBLE-BERRY CRISP

Steps:

• In a large saucepan, combine the sugar, cornstarch, orange juice, orange zest and berries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Pour into a greased 8-in. square baking dish. , In a large bowl, combine the oats, cornflakes, brown sugar, cinnamon and salt; stir in butter. Sprinkle over berry mixture. Bake at 350° for 25-30 minutes or until filling is bubbly. Cool for 10 minutes before serving.

TRIPLE BERRY CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
• In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
• Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

BLUEBERRY CRISP WITH WALNUT STREUSEL TOPPING

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking dish.
• For the topping; whisk together the flour, sugar, lemon zest and cinnamon.
• Add in 1/2 cup plus 2 tablespoons cold butter pieces; using fingertips mix together until moist clumps form.
• Add/mix in the nuts (can be made ahead and chilled in a covered container until ready to use).
• For the filling; place the berries in a large bowl.
• Drizzle the lemon juice over the berries, then toss berries lightly to coat with lemon juice.
• In a small bowl mix together the sugar, cornstarch, cinnamon and nutmeg; sprinkle over the berries; toss gently to blend.
• Transfer/spread the berry mixture to prepared baking dish.
• Sprinkle the topping mixture over evenly.
• Bake for about 45-50 minutes, or until the filling is bubbly and thick and topping is golden brown.
• Cool slightly before serving.
• Delicious!