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
4-INGREDIENT FRUIT CRISP
Make and share this 4-Ingredient Fruit Crisp recipe from Food.com.
Provided by Caroline D.
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 375*F. Prepare fruit: slice large fruit (like apples and strawberries) and keep small fruit (like blueberries) intact. Toss fruit with 1/4 cup flour and 3/8 cup sugar, and pour into a deep baking dish (roughly 9" x 13" x 2").
- For the topping: mix 1 cup flour and 1/2 cup sugar together in a food processor. Add the butter pieces, and pulse until crumbly; the biggest clumps should be 2-3 inches. Turn off the processor and break the largest clumps with your hands, so that the pieces range from 1/4-inch to 1-inch in size. (If you don't have a food processor, you can use a fork instead.).
- Pour the crumbles over the fruit, and bake the crisp. If using berries/soft fruit: pour crumbles over the fruit and bake 30-40 minutes, uncovered. If using apples/firm fruit: bake 20 minutes covered with foil (or until fruit starts softening), then pour crumbles over top and cook for 30-40 minutes uncovered.
- When done, fruit should be cooked and crumbles browned. Cool for about 15 minutes, and serve warm. Crisp stores well, covered in the fridge, for up to 5 days.
Nutrition Facts : Calories 257.6, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 102, Carbohydrate 36.8, Fiber 0.5, Sugar 21.9, Protein 2.1
GRANDMA REDDY'S FRUIT CRISP
This great, quick dessert can be made with either peach, apple, or cherry pie filling.
Provided by Nancy Ramey
Categories Peach Crisps and Crumbles
Time 35m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Spread pie filling into the bottom of a 9x6-inch baking dish. Sprinkle cake mix over the pie filling; top with nuts. Drizzle melted butter over everything.
- Bake in preheated oven until the topping is browned, about 25 minutes.
Nutrition Facts : Calories 489.3 calories, Carbohydrate 57.7 g, Cholesterol 40.7 mg, Fat 27.3 g, Fiber 2.7 g, Protein 5.6 g, SaturatedFat 11.4 g, Sodium 503.1 mg, Sugar 42.6 g
GRANDMA R'S FRUITCAKE
This recipe came from the Vancouver Sun Newspaper about 40 years ago. I was recently given this recipe to try. Well worth the work!
Provided by oilpatchjo
Categories Canadian
Time 5h10m
Yield 5 loaves, 60 serving(s)
Number Of Ingredients 19
Steps:
- Pecans chopped roughly, almonds slivered and soak overnight in orange juice.
- Pineapple to be cut in tidbit size, cherries cut in quarters, citron peel cut fine, be sure to wash raisins, soak overnight in grape juice and rum.
- Set aside one cup of flour from recipe to sprinkle over the fruit before adding to batter.
- Cream butter at room temperature like whipped cream.
- Add sugar gradually until no sugar grains remain (about 15 minutes).
- Beat in egg yolks throughly.
- Stir in jelly and melted chocolate.
- Blend in flour and baking powder.
- Add fruit with hands small amounts at a time mixing well.
- Add almonds and pecans (juice as well if still leftover).
- Fold in stiffly beaten egg whites.
- Line pans with thin cardboard bottom and sides.
- Line pans with tin foil over the cardboard.
- Fill pans 3/4 full with batter (5-6 loaf pans).
- Bake at 275°F for 2 1/2 hours.
- If you use mini-pans you will have to watch the baking.
- You will know they are done when the tops are slightly dark.
- Possible cracking of the loaf--little bit springy, but not too springy.
- Cool on racks before removing.
- Peel off tin foil gently wrap in Saran Wrap (or cheesecloth if you are planning to soak in rum afterwards).
- Then wrap in tin foil store in a cool place tin container.
Nutrition Facts : Calories 378.6, Fat 14.8, SaturatedFat 5, Cholesterol 54, Sodium 89.9, Carbohydrate 60.8, Fiber 3, Sugar 46.3, Protein 4.7
GRANDMA'S APPLE OR CHERRY CRISP
from Grandma C. I grew up eating this. It's very different from the crisp toppings made with oats.
Provided by Mom10
Categories Dessert
Time 1h
Yield 1 pan, 9 serving(s)
Number Of Ingredients 8
Steps:
- Place fruit in 9 x 13 baking pan.
- Combine flour, sugar, bakingpowder, salt and egg. Sprinkle over fruit.
- Sprinkle with cinnamon, if desired, and pour melted butter over topping.
- Bake at 350* for 35-40 minutes.
- Serve warm. If desired, top with ice cream or (the way we usually had it), pour a little milk in your bowl to cool it down and make it extra yummy.
Nutrition Facts : Calories 162.2, Fat 7.5, SaturatedFat 4.5, Cholesterol 41.6, Sodium 290.6, Carbohydrate 21.9, Fiber 0.4, Sugar 11.2, Protein 2.2
GRANDMA REDDY'S FRUIT CRISP
This great, quick dessert can be made with either peach, apple, or cherry pie filling.
Provided by Nancy Ramey
Categories Peach Crisps and Crumbles
Time 35m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Spread pie filling into the bottom of a 9x6-inch baking dish. Sprinkle cake mix over the pie filling; top with nuts. Drizzle melted butter over everything.
- Bake in preheated oven until the topping is browned, about 25 minutes.
Nutrition Facts : Calories 489.3 calories, Carbohydrate 57.7 g, Cholesterol 40.7 mg, Fat 27.3 g, Fiber 2.7 g, Protein 5.6 g, SaturatedFat 11.4 g, Sodium 503.1 mg, Sugar 42.6 g
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