FRESH FRUIT CRISP
Serves: 6
FRESH FRUIT CRISP
Ready in: 25 MinTotal time: 25 Min
A crisp is a wonderful showcase for fresh, seasonal fruit; apples, peaches, pears, etc. Nothing more than fruit baked with a crumbly nut, flour, sugar, and butter topping; it's as easy to make as it is scrumptious. The following recipe is for your basic Apple Crisp, but almost any fruit choice or combination tastes delicious. My favorites include Apple, Apple Blackberry, Peach, and Blueberry Lemon. (See the Chef's Note below for recipes!)
Ingredients
- 1 1/4 cups old-fashioned oats
- 3/4 cup walnuts
- 1 cup + 2 tablespoons brown sugar
- 3/4 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 2 tablespoons all-purpose flour
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- vanilla ice cream for serving
- 1 1/2 sticks cold unsalted butter, cut into small pieces
- 4 pounds Granny Smith or pippin apples, peeled, cored, and sliced
Instructions
- Preheat the oven to 375°F. Butter a 9x13-inch baking dish. For the filling, combine the sliced apples, sugar, lemon juice, flour, cinnamon, and ginger in a large mixing bowl. Mix to combine well. For the topping, mix together the oats, walnuts, brown sugar, flour, cinnamon, and salt in a large mixing bowl. Add the cold butter and using a pastry blender or your fingers, mix until coarse crumbs form. Place the topping in the refrigerator until ready to use.
- Transfer the apple filling to a prepared dish. Spread the topping over. Bake until the topping is golden brown, about 50 minutes. Serve the crisp warm with scoops of vanilla ice cream.
- Chef's Note: Apple Blackberry Crisp is easily prepared by using 3 pounds of sliced apples and 1 1/4 cups of fresh blackberries in the filling. For Peach crisp, use 4 pounds of firm, ripe sliced peaches. Blueberry Lemon Crisp is achieved using 4 cups of blueberries along with 1 teaspoon of freshly grated lemon zest.
