Best Six Fruit Crisp Recipes

FRUIT CRISP

Steps:

• 1. Mix crumb topping ingredients together until crumbly and holds shape when pressed together with fingers; set mixture aside.
• 2. Mix your fruit and all fruit filling ingredients (any kind you want, if using a fruit with a rind make sure you peel it first apples, peaches, plums, etc.).
• 3. For individual desserts (4 to 6 depending on size) spray the bottom of small oven-safe dishes with non-stick cooking spray. May also be made as a single larger one (like a 2-quart baking dish).
• 4. Add fruit to the bottom of pans/dishes till about 3/4 full. Crumble topping over top of the fruit.
• 5. Bake at 350 for 40 to 45 minutes until the top is golden brown and fruit is soft when pricked with a fork and well jelled together.

SUMMER BERRY CRISP

Steps:

• 1. Preheat the oven to 350°F. Butter a 9-inch Pyrex pie plate.
• 2. Gently combine the berries with the sugar, flour and cinnamon; place in the prepared pie plate.
• 3. Prepare the topping: Combine the oats, flour, both sugars and salt in a bowl. Use a pastry blender or 2 knives to work in the butter until topping resembles coarse meal. Sprinkle evenly over the berries.
• 4. Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve in dessert bowls with whipped cream or ice cream.

FRUIT CRISP

Steps:

• 1. Preheat the oven to 350°F. Place six ramekins on a baking sheet and set aside.
• 2. In a large bowl, gently toss together the fruit, sugar, and lemon zest and let rest for 5 minutes.
• 3. In a medium bowl, combine the flour, oats, salt, brown sugar, walnuts, and butter. Using your hands or a spoon, gently toss to blend the ingredients and then rub the mixture together to work the butter into walnut-size lumps.
• 4. Divide the fruit between the ramekins, gently packing it down. Divide the oat and walnut streusel topping between the ramekins, packing a hearty mound on top of each.
• 5. Bake the fruit crisps until the streusel is golden brown, 18 to 20 minutes. Let rest 10 minutes before serving.

SIX-FRUIT CRISP

Steps:

• Pour applesauce into a greased 9x13" baking dish.
• Layer with the pinepple, peaches, pears and mandarin oranges.
• Spread with pie filling.
• For topping, combine the flour, brown sugar and butter.
• Sprinkle over pie filling.
• Bake at 375 for 40-45 minutes or until golden brown.
• Serve warm with whipped topping if desired.

FRUIT CRISP

Steps:

• Heat oven to 375°F. Grease or spray 9-inch square (2-quart) glass baking dish. Spoon pie filling into baking dish. Stir in cranberries.
• Add flour, brown sugar, old-fashioned oats and ground cinnamon into bowl. Cut in butter with fork until well mixed. Stir in pecans. Sprinkle over pie filling.
• Bake about 30 minutes or until topping is browned.