MIXED BERRY CRISP
An easy mixed berry crisp that's made with frozen berries so that you can enjoy it all year long. This crisp is perfect served with a huge scoop of ice cream!
Provided by Danielle
Categories Dessert
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Spray a 9-inch round pie plate with nonstick cooking spray and set aside.
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
SUMMER FRUIT CRISP
Provided by Christine Muhlke
Categories dinner, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- cut the butter into 1/2-inch chunks and freeze for a half-hour.
- In a food processor, mix the dry ingredients (except the almonds) together, then add the butter. Mix until the butter forms roughly pea-size chunks. Add the almonds and mix until incorporated. Refrigerate until ready to use.
- preheat the oven to 375 degrees. Butter a 4-quart gratin or casserole dish. Wash and peel the nectarines and slice 1/4-inch thick. Mix together the nectarines, berries, sugar and flour. Pour into a casserole and spread the topping evenly over the fruit.
- Bake the crisp for 45 minutes to an hour or until juices are bubbling over at the edges. To test, stick a knife into the middle of the crisp; if you feel resistance but the topping is dark, loosely cover with foil and bake a little longer.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 11 grams, Carbohydrate 63 grams, Fat 21 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 122 milligrams, Sugar 35 grams, TransFat 1 gram
FRUIT CRISP
Provided by Dianne Rossmando
Categories Berry Fruit Nut Dessert Bake Kid-Friendly Cherry Peach Plum Walnut Oat Summer Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 8 (4-ounce) servings
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 350°F. Place six ramekins on a baking sheet and set aside.
- 2. In a large bowl, gently toss together the fruit, sugar, and lemon zest and let rest for 5 minutes.
- 3. In a medium bowl, combine the flour, oats, salt, brown sugar, walnuts, and butter. Using your hands or a spoon, gently toss to blend the ingredients and then rub the mixture together to work the butter into walnut-size lumps.
- 4. Divide the fruit between the ramekins, gently packing it down. Divide the oat and walnut streusel topping between the ramekins, packing a hearty mound on top of each.
- 5. Bake the fruit crisps until the streusel is golden brown, 18 to 20 minutes. Let rest 10 minutes before serving.
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.
FRUIT CRISP
I love the coconut in this recipe. Next time, I think I'll try it with nuts and coconut. Super simple dessert. Recipe courtesy of Better Homes and Gardens New Cookbook Prizewinning Recipes.
Provided by AmyZoe
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- If fruit is frozen, thaw but do not drain.
- Place fruit in a 2-quart square baking dish.
- Stir in the granulated sugar.
- For topping, in a medium bowl combine the oats, brown sugar, flour, and nutmeg.
- Cut in butter until mixture resembles coarse crumbs.
- Stir in the nuts.
- Sprinkle topping over filling.
- Bake for 30 to 35 minutes (40 minutes for thawed fruit) or until fruit is tender and topping is golden.
- Cool slightly.
- Serve warm with ice cream if desired.
Nutrition Facts : Calories 276.4, Fat 10.7, SaturatedFat 7, Cholesterol 20.3, Sodium 75.6, Carbohydrate 46, Fiber 3.9, Sugar 33.2, Protein 2
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