Best Summer Fruit Crisp Recipes
SUMMER FRUIT CRISP
This recipe is infinitely adaptable-swap in whichever summer fruit you prefer, add coconut flakes or sunflower seeds to the topping, and amp up the filling with fresh ginger or herbs.
Categories Fruit Dessert Kid-Friendly High Fiber Healthy Oatmeal Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield 8 servings
Number Of Ingredients 18
Steps:
- Oat Topping:
- Pulse 3/4 cup oldfashioned oats, 1/2 cup all-purpose flour, 1/4 cup light brown sugar, and 1/2 teaspoon kosher salt in a food processor to blend. Pulse in 1 stick cut-up chilled unsalted butter until no dry spots remain. Transfer to a bowl and work in 1/4 cup old-fashioned oats with your fingers.
- Assembly:
- Toss 8 cups sliced stone fruit, berries, or pitted cherries with 1 cup sugar, 2 tablespoons cornstarch, 1 teaspoon finely grated lemon, lime, or orange zest, 2 tablespoons lemon, lime, or orange juice, and a pinch of kosher salt. Transfer mixture to a 1 1/2 quart baking dish, scatter oat topping over mixture, place on a baking sheet, and bake at 375° until fruit juices are bubbling and topping is golden brown, 60-70 minutes. Transfer to a wire rack and let cool 1 hour.
- The crumble:
- Try swapping in unsweetened coconut flakes, sliced almonds, chopped pecans, or sunflower seeds at the end for all or part of the 1/4 cup of oats.
- The filling:
- Mix in a little grated peeled ginger (great with cherries), lemon thyme (delicious with berries), or a pinch of cinnamon.
SUMMER FRUIT CRISP
Bake up a juicy summer fruit dessert with a sweet and crunchy topping.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, stir sliced plums, 1/2 cup of the sugar and the cornstarch until combined. Spread in baking dish.
- In medium bowl, mix cookie crumbs, walnuts, Bisquick mix, butter and remaining 1/4 cup sugar with fork until crumbly. Sprinkle over plum mixture.
- Bake 45 to 55 minutes or until mixture is hot and bubbly and topping is lightly browned. Serve warm.
Nutrition Facts : Calories 410, Carbohydrate 60 g, Cholesterol 20 mg, Fat 3 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 44 g, TransFat 1 g
SUMMER FRUIT CRISP
What says summer more than this sweet dessert simply packed with fresh cherries and juicy peaches? To beat the heat, dollop with a scoop of low-fat frozen yogurt or ice cream. Beth Garvin - Cisco, Texas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the cherries, peaches, sugar, flour and salt. Transfer to a 13x9-in. baking dish coated with cooking spray., For topping, in a small bowl, combine the oats, brown sugar, flour, pecans, salt and cinnamon. Cut in butter until crumbly. Sprinkle over fruit mixture., Bake at 400° for 20-25 minutes or until filling is bubbly and topping is golden brown. Serve warm.
Nutrition Facts : Calories 234 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 128mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 3g fiber), Protein 3g protein.
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