INDIVIDUAL FRUIT CRISP
Created for my preschoolers to do as an individual cooking activity, they are also perfect for single servings. I tried to simply change the portion sizes on other recipes, but they got too complicated. This is just a basic recipe for you to get you started. It would also work as a pre-dinner party activity--lay out a make-your-own-crisp table and have guests create their own concoctions. Serve with whipped cream or ice cream.
Provided by Connie
Categories Desserts Crisps and Crumbles Recipes
Time 30m
Yield 1
Number Of Ingredients 8
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.
Nutrition Facts : Calories 491.8 calories, Carbohydrate 67.3 g, Cholesterol 61.1 mg, Fat 24.3 g, Fiber 5.2 g, Protein 4.2 g, SaturatedFat 14.7 g, Sodium 166 mg, Sugar 40.9 g
SPICED FRUIT CRISP
When it comes to a heartwarming treat on a chilly winter's day, this home-style crisp is hard to beat. The gingersnap-crumb topping nicely accents the apples, pears, raisins and dates. -Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first nine ingredients. Transfer to a greased 11x7-in. baking dish., In a small bowl, combine the cookie crumbs, sugar, brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle over fruit mixture. Bake at 375° for 40-45 minutes or until topping is golden brown and fruit is tender. Serve with whipped cream if desired.
Nutrition Facts :
SPICED FRUIT CHIPS
Provided by Aida Mollenkamp
Categories dessert
Time 2h40m
Yield About 40 chips
Number Of Ingredients 4
Steps:
- Heat oven to 200 degrees F. Combine sugar and spice in a small bowl and mix until evenly combined.
- Stem fruit and, using a mandoline, slice lengthwise into paper-thin slices, about 1/16-inch thick. Line 2 baking sheets with parchment paper or silicone baking mats and evenly space fruit on the sheets.
- Sprinkle sugar mixture over fruit and bake until lightly brown and dry and crisp around edges, about 2 hours. Let cool on baking sheets. Chips can be stored at room temperature in an airtight container for up to 10 days.
SPICED RAISIN AND APPLE CRISP
Provided by Joie Gaty
Categories Fruit Dessert Bake Raisin Apple Fall Winter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 13
Steps:
- For Topping
- Mix first 3 ingredients in small bowl. Add butter and rub with fingertips until mixture begins to form small moist clumps.
- For Apples:
- Preheat oven to 375°F. Combine apples, raisins, apple juice, sugar, cinnamon and cloves in heavy large saucepan. Cook over medium heat until apples are tender, stirring occasionally, about 13 minutes. Transfer mixture to 9-inch glass pie dish.
- Sprinkle topping over apples. Bake until topping is golden brown, about 30 minutes. Let stand 10 minutes. Spoon dessert onto plates. Top with whipped cream or ice cream.
SPLENDA APPLE CRISP
Diabetic Exchanges: 1 1/2 starches, 1 fruit, and 3 fats. This came the back of a Splenda brown sugar bag. My family really enjoyed this apple crisp. It was easy to make.
Provided by internetnut
Categories Dessert
Time 1h
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Lightly spray an 8x8x2-inch square baking dish with nonstick cooking spray. Set aside.
- Filling: Combine Splenda, flour, and cinnamon in a large bowl. Add apples, tossing to coat. Spoon into prepared pan. Set aside.
- Topping: Combine oatmeal, flour, Splenda, and walnuts in a bowl; stir in butter. Mixture will be crumbly. Spoon over apple mixture.
- Bake 45 minutes or until apples are bubbly and topping is golden brown. Serve warm.
Nutrition Facts : Calories 319.8, Fat 17.5, SaturatedFat 7.2, Cholesterol 27.1, Sodium 93.4, Carbohydrate 38.9, Fiber 3.4, Sugar 13.5, Protein 4.1
FRUIT CRISP
No need to have fresh fruit on hand to pull together this classic cobbler. Canned apple or peach pie filling form a sweet base, and dried cranberries add just the right touch of tang.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 430, Carbohydrate 80 g, Cholesterol 20 mg, Fat 2, Fiber 3 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 62 g, TransFat 0 g
FRESH FRUIT CRISP
Make and share this Fresh Fruit Crisp recipe from Food.com.
Provided by KelBel
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 345.6, Fat 12.2, SaturatedFat 7.4, Cholesterol 30.5, Sodium 110.5, Carbohydrate 57.8, Fiber 1.4, Sugar 39.3, Protein 2.8
SPICED APPLE CRISPS
Keep hunger pangs at bay by snacking on healthy dried fruit - this version bakes Granny Smiths with cinnamon
Provided by Rosie Reynolds
Categories Side dish, Snack
Time 50m
Number Of Ingredients 2
Steps:
- Heat the oven to 160C/ 140C fan/ gas mark 3. Core the apple and slice through the equator into very thin slices 1 - 2mm thick. Dust with cinnamon and lay flat on a baking sheet lined with parchment paper.
- Cook for 45 mins - 1 hour, turning halfway through and removing any crisps that have turned brown. Continue cooking until the apples have dried out and are light golden. Cool, store in an airtight container and enjoy as a snack.
Nutrition Facts : Calories 90 calories, Fat 0.3 grams fat, Carbohydrate 22 grams carbohydrates, Sugar 22 grams sugar, Fiber 3.3 grams fiber, Protein 0.8 grams protein
SPICED PEAR-RASPBERRY CRISP
Categories Berry Fruit Herb Dessert Christmas Thanksgiving Raspberry Pear Almond Fall Winter Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 18
Steps:
- Make topping:
- Combine first 5 ingredients in processor. Using on/off turns, process until nuts are finely chopped. Add butter. Using on/off turns, process until small clumps form. (Can be made 1 day ahead. Cover and refrigerate.)
- Make filling:
- Position rack in center of oven; preheat to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Place dish on baking sheet. Mix 1/2 cup sugar, flour, spices and salt in large bowl. Add pears; toss to coat. Add berries and lemon juice; toss gently to coat. Transfer to dish.
- Sprinkle topping over filling. Bake until liquid thickens and topping is golden, about 55 minutes. Cool 30 minutes.
- Beat cream, vanilla and 1 teaspoon sugar in large bowl until soft peaks form. Serve crisp with whipped cream.
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