Easy Fruit Crisp Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine flour, oats, brown sugar, cinnamon and melted butter. Stir until crumbly. Press half the oat mixture into a 9x13 inch baking dish. Cover with fruit.
• In a medium saucepan, combine white sugar, cornstarch, water and vanilla. Cook, stirring, until thick and clear, 10 minutes. Pour over fruit. Cover fruit with remaining crumble mixture.
• Bake in preheated oven 45 minutes, until bubbly and golden.

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

Steps:

• Preheat the oven to 400 degrees F.
• For the crisp: Mix together the flour, brown sugar, cinnamon and salt in a bowl. Using a pastry blender, 2 knives or a food processor, cut in the butter. Stir in the oats.
• For the fruit: Toss the fruit with the cornstarch, granulated sugar as needed and the lemon zest if using.
• Transfer the fruit mixture to a baking dish and top with the crisp mixture. Bake until the middle is warmed through and the top is crispy and golden brown, 50 to 55 minutes.

Steps:

• Preheat oven to 350°F. Blend macaroons in processor to coarse crumbs. Spread crumbs on bottom of 13 x 9 x 2-inch glass baking dish. Spoon peaches, pears, pineapple, apricots, and bananas over crumbs. Spoon pie filling over fruit. Process pecans, sugar, flour, and cinnamon in processor until pecans are finely chopped. Add butter. Process until mixture resembles fine meal. Sprinkle over pie filling.
• Bake crisp until heated through and bubbling at edges, about 1 hour.

Steps:

• Heat oven to 375°F. Grease or spray 9-inch square (2-quart) glass baking dish. Spoon pie filling into baking dish. Stir in cranberries.
• Add flour, brown sugar, old-fashioned oats and ground cinnamon into bowl. Cut in butter with fork until well mixed. Stir in pecans. Sprinkle over pie filling.
• Bake about 30 minutes or until topping is browned.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine blackberries, sugar, and cornstarch in a bowl. Place into an oven-safe ramekin.
• Combine flour, oats, sugar, butter, and allspice in a bowl; mix well to fully incorporate butter. Add to the top of the ramekin.
• Bake in the preheated oven until golden on top, about 20 minutes.

Steps:

• In a medium skillet, heat pie filling and lemon juice over medium heat for 5 minutes or until bubbly, stirring occasionally. Meanwhile, place cereal in a resealable plastic bag; crush slightly with a rolling pin. In a skillet, melt butter. Stir in cereal, sugar and cinnamon; cook and stir for 2-3 minutes. Sprinkle over the fruit mixture. Serve warm with ice cream if desired.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, stir together cake mix and butter until crumbly; set aside.
• Spread pie filling and pineapple in ungreased 13x9-inch pan. Sprinkle cake mix mixture evenly over fruit.
• Bake 38 to 44 minutes or until deep golden brown. Cool 30 minutes. Serve warm or cool. Store loosely covered.

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.