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Fruit Crisp

Posted: February 17th, 2013
by SadieBear

As simple as fruit crisps are, they're also tremendously flexible; you can create your own fruit crisp recipe combining berries, stone fruits, apples and more with crunchy toppings.

Serves/Yields: Serves 8

Created Using: Fruit Crisp

dried cranberries lemons rolled oats more more

For the Topping

1 cup all-purpose flour

1/2 cup packed dark brown sugar

1/4 cup granulated sugar

Pinch salt

1/2 tsp. ground cinnamon or 1/8 tsp. nutmeg (optional)

8 Tbs. slightly softened unsalted butter, cut into pieces

1 cup 1 cup old-fashioned oats

For the Fruit

2 cups peeled, sliced apples (1/2-inch slices)

2 cups raspberries

2 cups sliced peaches or nectarines (3/4-inch slices)

1/3 cup granulated sugar, more or less as needed

1 Tbs. cornstarch

1 Tbs. lemon juice

1/2 cup dried cranberries, soaked in hot water for 10 minutes and drained

1 to 2 tsp. grated lemon zest

Make the Topping

Combine the flour, both sugars, salt, and cinnamon or nutmeg, if using, in a medium bowl. Rub in the butter with your fingertips until it's well blended and the mixture crumbles coarsely; it should hold together when you pinch it. Work in the oatmeal with your hands until it's well-distributed. Refrigerate the topping until needed.

Make the Crisp

Heat the oven to 375 degrees F.

Put the apples, raspberries, and peaches in a large bowl. Taste the fruit and sprinkle on 2 Tbs. to 1/3 cup sugar; for sweet, ripe fruit, use less; for tart fruit, use more.

In a small dish, dissolve the cornstarch in the lemon juice. Pour over the fruit. Add the dried cranberries and lemon zest and toss gently.

Pour the fruit mixture into an 8- or 9-inch square (or similar-capacity) glass or ceramic baking dish. Set the pan on a baking sheet to catch overflowing juices. Top the fruit with half of the topping (keep the other half refrigerated) and bake for 20 minutes.

Sprinkle the remaining topping over the crisp and continue baking until the fruit is tender when pierced with a knife, the topping is crisp, and the juices are bubbling, another 15 to 35 minutes, depending on the fruit. Let cool for 20 to 30 minutes. Serve warm.