The Wonderfully, Deliciously Versatile Fruit Crisp

July 30, 2008 at 8:37 am 2 comments

Preposterously easy and sinfully delicious. It really doesn’t get much better than that. For years this family recipe was used only for apples. Then I found that peaches were equally good. This particular one is peach and blueberry. Oh. So. Good. Served warm with ice cream is heaven. Belly on up to this one with a spoon and any self-restraint you can muster (you’ll need it.)

(Enter Fruit Names Here) Crisp

Preheat oven to 375°. Grease a 9 x 9″ inch pan.

Cut up your fruit choice to make a one inch layer on the bottom of the pan. (i.e. approx. 3-4 apples or peaches)

In a bowl, mix 1 cup flour, 1 cup of sugar (I like to mix white and brown sugar), 1 tsp. baking powder. Add 1/2 to 1 tsp. of spice to your liking. Depending on the fruit, I like cinnamon/nutmeg for apples, a heavy dose of ground ginger for peaches. Add one egg and combine until crumbly. (This will be dry, it’s ok.) Place on layer of fruit.

Melt 1/2 to 1 stick (whatever you can justify) of butter and drizzle on top. (The original recipe from ages ago called for 2 sticks of butter!)

Bake about 30 minutes until fruit is bubbly and crisp is golden.

Enjoy!

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Entry filed under: baking, food. Tags: , , , , .

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2 Comments Add your own

  • 1. Amanda  |  July 30, 2008 at 9:10 am

    Oh, I love crisp! My mom would make apple all the time, but my boy friend doesn’t like cooked apple. So he introduced me to strawberry crisp. OH SO GOOD!

    Our recipe is a little simpler than yours, no egg or baking powder, and the butter gets cut into the flour/oat/sugar mix… actually, yours doesn’t appear to have oats. They really make the dish crumbly and wholesome. We also press a layer of the crumbles into the bottom of the pan.

    Mmmmm… might have to make some tonight. And try out peaches and blueberries!

  • 2. Magik Quilter  |  July 30, 2008 at 10:01 am

    Just what we need here in Sydney…it snowed the other day!!!!!!!!!

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