Basic Fruit Crisp
February 12, 2010 § 1 Comment
This a recipe based on a BA recipe from 95. I use their recipe for general proportions and then do whatever I feel like from there. I usually put it with cinnamon ice cream or whip up some cream with cinnamon and a little sugar. I often just use the apples that I have plus a pear or two. You can throw in cherries instead of cranberries (which I think is really tasty). Pineapple is also a good addition with the cherries if you’re in to that. Basically throw in whatever you want add some flour and sugar (a little less if the fruit’s really sweet). And I throw extra cinnamon in the topping and vanilla with the fruit or whatever else I feel like at the moment. It’s not like baking, so it doesn’t have to be exact which is ideal for me.
Apple Cranberry Crisp
1 cup all purpose flour
1 cup old-fashioned oats
2/3 cup (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature
5 large Jonathan apples (about 2 1/2 pounds), peeled, sliced
4 Granny Smith apples (about 2 pounds), peeled, sliced
2 cups fresh or frozen cranberries
3/4 cup sugar
6 tablespoons all purpose flour
1 1/2 teaspoons ground cinnamon
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
To prepare the topping:
Mix first 3 ingredients in bowl. Add butter; rub with fingertips until mixture resembles coarse meal.
To prepare the fruit:
Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Mix apples, cranberries, sugar, flour and cinnamon in large bowl. Add 6 tablespoons butter and toss. Transfer to dish.
Crumble topping over fruit. Bake until apples are tender, about 1 1/4 hours. Cool slightly.
Couldn’t be easier!