Fruit Crisp Recipe
Tried it? Rate this Recipe:
Contributor: |
Contributor: Judy Elaine Kropf
|
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 5 cups sliced, peeled cooking apples, pears, peaches, or apricots, or frozen unsweetened peach slices.
2-4 Tablespoons granulated sugar
½ cup regular rolled oats
½ cup packed brown sugar
¼ cup all-purpose flour
¼ teaspoon ground nutmeg, ginger or cinnamon
¼ cup butter or margarine
¼ cup chopped nuts or coconut
Vanilla ice Cream (optional)
|
|
Directions: |
Directions:1. For fruit filling, thaw fruit if frozen. Do not drain. Place fruit in a 2-quart square baking dish. Stir in the granulated sugar.
2. For topping, in a medium bowl combine the oats, brown sugar, flour, and nutmeg. Cut in butter until mixture resembles coarse crumbles. Stir in nuts. Sprinkle topping 3. Bake in a 375º oven for 30 to 35 minutes (40 minutes for thawed fruit) or until fruit is tender and topping is golden. If desired, serve warm with Ice Cream.
Blueberry Crisp: Prepare as at left, except use 5 cups fresh or frozen blueberries for the fruit. Use 4 Tablespoons granulated sugar and add 3 Tablespoons all-purpose flour.
Cherry Crisp: Prepare as at left, except use 5 cups fresh or frozen pitted tart red cherries for the fruit. Increase granulated sugar to ½ cup and add 3 Tablespoons all-purpose flour.
Rhubarb Crisp: Prepare as at left, except use 5 cups fresh or frozen Rhubarb for the fruit. Increase granulated sugar to ¾ cup and add 3 Tablespoons all-purpose flour.
Note: If Rhubarb is frozen, thaw but do not drain. |
|
Number Of
Servings: |
Number Of
Servings:6 servings |
Preparation
Time: |
Preparation
Time: Bake in a 375º oven for 30 to 35 minutes (40 minutes for thawed fruit) |
Personal
Notes: |
Personal
Notes: I make for meeting night a double recipe apple and double recipe Rhubarb Crisps. Gives everyone their favorite.
|
|
This recipe for Fruit Crisp, by 