Fall Fruit Crisp Recipes

Steps:

• In a bowl, combine pears, cherries and lemon juice; set aside. In another bowl, combine vanilla, brown sugar, cornstarch and cinnamon. Sprinkle over pear mixture and gently toss to coat. Cover and refrigerate at least 1 hour or as long as overnight., Place pear mixture in a greased 9-in. square baking dish. For topping, combine oats, brown sugar, flour, pecans, cinnamon and nutmeg in a bowl. Stir in butter. Sprinkle over pear mixture. Bake at 350° for 35-45 minutes or until filling is bubbly and topping golden brown. Serve warm with ice cream.

Steps:

• In a large mixing bowl, mix the flour, brown sugar, cinnamon, and salt. With a food processor, pastry blender or your fingers, work the butter into the flour mixture just until it comes together and large clumps form. Fold nuts into the mixture. Chill until ready to use.
• Cook's Note: Crisp topping can be refrigerated up to a week or frozen for up to 2 months.
• Fruit Crisp Variations:
• Strawberry-Rhubarb Crisp: Chop 2 pounds rhubarb into 1/2-inch thick slices. Combine with 1 pound quartered strawberries, 1/3 cup sugar and 1 tablespoon fresh lemon juice. Allow mixture to macerate for 20 minutes before transferring to a baking dish and topping with crisp topping.
• Raspberry-Peach Crisp: Peel 5 large peaches and slice into wedges. Combine with 1 1/2 cups raspberries, 1 teaspoon fresh orange zest, and 1/3 cup sugar. Top the mixture with crisp topping.
• Cranberry-Pear Crisp: Peel, core, and dice 4 large pears. Combine with 1 cup cranberries, 1 tablespoon fresh lemon juice, and 1/3 cup sugar. Top the mixture with crisp topping.

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 375ºF (190ºC). Grease an 8" square (2 L) baking dish.
• COMBINE all ingredients for fruit mixture, including syrup and flour. Mix well. Spread in baking dish.
• COMBINE first four dry ingredients for topping. Cut in butter until mixture is crumbly. Sprinkle over fruit.
• BAKE for 30 to 40 minutes, or until fruit is tender. Serve warm or at room temperature.

Steps:

• Preheat oven to 425°F with rack in middle.
• Stir together fruits, 1/2 cup sugar, cornstarch, and vanilla and place in a buttered shallow 2-quart baking dish.
• Stir together oats, flour, salt, and remaining 1/2 cup sugar. Blend in butter with your fingertips until mixture forms small clumps. Scatter over fruit and bake until juices are bubbling and topping is golden brown, about 20 minutes. Cool slightly before serving.

Steps:

• Preheat oven to 350.
• Combine the filling ingredients in a 8x8 inch baking dish.
• Mix together flour, oats, sugar, cinnamon/allspice, and salt. Mix in butter with a fork until it looks like crumbs. Stir in optional syrup.
• Spread over fruit filling and bake 30-40 minutes until topping is brown and fruit is soft.

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 oven to 375 F.
• To prepare filling, coat an 11x17 baking dish with cooking spray. Toss all the crisp ingredients in a large bowl until well combined- spoon into the baking dish and pack it down.
• To prepare topping, mix all dry ingredients in a medium bowl, then add in butter cutting in with a pastry cutter, fork, or just mix it in with the tips of your fingers until the whole mixture becomes crumbly but will stick together if you press it between your fingers.
• Sprinkle the topping over the fruit in the baking dish. Spray the topping lightly with cooking spray and back for 50 minutes or until the topping is browned.
• Let it cool at least 30 minutes, then serve. It is great accompanied by fatfree vanilla yogurt, fatfree whipped topping or light ice cream.