Saturday, March 5, 2011

#50 Fruit Crisp

I adapted this fruit crisp recipe from a rhubarb crisp recipe I once found in a 4-H cookbook. The secret to it being so good is that the crumbly goodness underneath and on top of the fruit.

  • 1 cup brown sugar
  • 1 cup flour
  • ¾ cup rolled oats
  • ½ tsp cinnamon
  • ½ cup butter, melted
  • 4-6 cups fruit
  • 1 cup sugar
  • 1 tbsp cornstarch
  • 1 cup water
  • 1 tsp vanilla
1. Mix the brown sugar, flour, oats, butter, and cinnamon. Press 1/2 of this mixture into a greased 9x9 pan.
2. Cover with fruit of your ch
oice. The ingredients say to use 4 to cups of fruit. I fill the baking dish almost full, leaving room for the topping to go on top. The fruit will shrink as it cooks but do not fill the dish too full so the juices will run over.
3. Combine sugar, cornstarch, and water. Feel free to use less sugar if you are usin
g sweeter fruit. The 1 cup of sugar is based on using rhubarb which is a very bitter fruit.
4. Cook the sugar, cornstarch, and water overmedium heat, stirring constantly until it is clear and thickens. Remove from the heat and add vanilla. Then pour over the fruit.
5. Top with remaining crumb mixture.
6. Bake at 350 degrees for 30 to 45 minutes. Cool a bit and then serve with a scoop of ice cream or dessert topping.

I have used rhubarb, apples, peaches, saskatoon berries, and blue berries. I like to use a combination of fruit. The pictures feature peaches and saskatoon berries.

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