Fruit Crisp
All over the world, one of the simplest ways to turn a pile of ripe fruit into a warm comfortable dessert is to slowly bake them with aromatic spices under an easy-to-make crumbly crust
Ingredients
2 to 3 pounds your choice of fruit
1 teaspoon ground cinnamon
1 cup all-purpose flour
1 cup white or brown sugar
1 teaspoon nutmeg
1 stick Butter
1 teaspoon ground cinnamon
1 cup all-purpose flour
1 cup white or brown sugar
1 teaspoon nutmeg
1 stick Butter
Instructions
Preheat your oven to 350°F (180°C).
Toss the fruit with the cinnamon, then spread it evenly into a 9- x 5-inch baking pan 2 inches deep.
In a mixing bowl, whisk together the flour, sugar and nutmeg. Drizzle in the melted butter and stir until well blended with the dry ingredients.
Scatter this topping evenly over the top of the fruit. Bake until fruit juices are bubbling around the edges, the fruit is tender and the top is golden brown, about 1 hour.
Toss the fruit with the cinnamon, then spread it evenly into a 9- x 5-inch baking pan 2 inches deep.
In a mixing bowl, whisk together the flour, sugar and nutmeg. Drizzle in the melted butter and stir until well blended with the dry ingredients.
Scatter this topping evenly over the top of the fruit. Bake until fruit juices are bubbling around the edges, the fruit is tender and the top is golden brown, about 1 hour.
Related Recipes
Comments
Leave a Reply
Recipe Submitted by
Chef Michael
I’m a FoodTV host, cookbook author and official food ambassador for Prince Edward Island, more importantly I’m a Dad and passionate home cook!
Variation
There are many ways to add your own freestyle ideas to a fruit crisp. Try apples, peaches, pears, plums, pineapple (peeled, cored and cut into chunks), rhubarb or banana chunks, or any berry. Even chunks of mango bake into a memorable crisp. You may use one fruit or try different combinations of fruit. If you choose berries, it’s best to toss them with a spoonful or two of flour to help soak up their extra juices. You may also try stirring in raisins or your favourite nuts. You can modify the topping with whole wheat flour and vegetable oil instead of white flour and butter. You can use your favourite baking spice instead of cinnamon or nutmeg. Cardamom is always a treat!
Hi Micheal, Could you please email the recipe for the fruit crisp the one you had mango, banana in for the topping you put coconut in but I did not get it all. So if you could email it to me. Thank you Kathy Kipke Calgary Alberta Feb 7,2013
Hmmm. I always thought “crisp” toppings included rolled oats.
Sorry Dawn. True old fashion apple crisp does not have rolled oats. Crumbles, Grunts & Brown Betty’s usually have rolled oats but that is not to say Apple Crisp cannot have rolled oats. As Michael say’s explore, expand your culinary horizons. You may come up with a million dollar recipe.
Terry C. Retired Executive Chef.
Ahem.
How much is “a stick” of butter?
1 stick of butter = 1/2 cup (125 mL)
Hope that helps.
Don’t Canadians weigh their ingredients like all of Europe does, especially the British? Pounds, ounces, and grammes would all be useful in the recipes.
I really enjoy your recipes and the way you put them together is just so easy.You were born a natural Michael.
Lynda Bremner Brooklin ON
I truly enjpy you on the Food Network; watching your show is bringing my cooking alive again. Thanks!
I am looking for the recipes from your Food Network show when you were making chicken pot pie for a community potluck — March 22. I got the pot pie recipe but also would like the salad recipe and the old fashioned apple crisp recipe you made on the show. Is it possible to get these from you, too?
Thanks, Erika