Hope you enjoy!

MASTER RECIPE FOR FRUIT CRISP

7 cups fruit, prepared (see list below)

1 teaspoon lemon zest, grated

1 tablespoon lemon juice

2/3 cup firmly packed brown sugar

1/2 cup unbleached all-purpose flour

1/2 cup quick-cooking oats

1/2 teaspoon ground cinnamon or nutmeg

1/4 teaspoon salt

4 tablespoons butter, cut into small bits (chilled, if using food processor)

2 tablespoons vegetable shortening, cut into small bits (chilled, if using food processor)

Suggested fruit:

2-1/2 pounds apples (about 6 apples), peeled, cored, and thinly sliced

2 pounds apricots (15 to 20), pitted and quartered

2 pounds berries, rinsed and patted dry; if tart, add 1 tablespoon or more of sugar to taste

2-1/2 to 3 pounds nectarines or peaches (8 to 10 pieces of fruit), peeled, pitted and cut into sixths

2-1/2 to 3 pounds pears (6 to 7 pears), peeled, cored, and thinly sliced

3 pounds plums (15 to 20), pitted and quartered

Heat oven to 425 degrees. Toss fruit with lemon zest and juice in a large bowl. Spread evenly in 8-inch square baking pan, pressing down lightly.

Mix next 5 ingredients in a medium bowl or in work bowl of a food processor, then add butter and shortening. If mixing by hand, use fingertips, pastry blender or 2 forks to blend fat into dry ingredients until mixture looks like coarse irregular crumbs, with no visible lumps of fat. If mixing in a food processor, pulse about 10 times, then process 5 to 10 seconds, until there are no visible lumps of fat.

Spread topping over prepared fruit; bake for 15 minutes. Reduce heat to 350 degrees; back until topping browns and fruit is tender when pierced, 30 to 40 minutes. Serve warm or at room temperature.

Easy Fruit Crisp "Dump" Dessert

1 box Betty Crocker® SuperMoist® yellow cake mix
1/2 cup butter or margarine, melted
1 can (21 oz) cherry pie filling
1 can (8 oz) crushed pineapple, undrained

1. Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, stir together cake mix and butter until crumbly; set aside.
2. Spread pie filling and pineapple in ungreased 13x9-inch pan. Sprinkle cake mix mixture evenly over fruit.
3. Bake 39 to 46 minutes or until deep golden brown. Cool 30 minutes. Serve warm or cool. Store loosely covered.
Source(s):
http://www.bettycrocker.com/recipes.aspx/easy-fruit-crisp-dump-dessert
http://www.lacrossetribune.com/articles/2009/02/15/food/02applecrisp.txt


Permalink | Report