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Recipe: Fruit crisp

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Recipe: Fruit crisp

There’s plenty of crunchy crisp atop the sliced apple foundation – even for crisp lovers who claim to never get enough.

Ingredients

8 cups sliced peeled apples (2 L; about 6 large, 2 1/2 lb/1.25 kg)
1/4 cup granulated sugar (50 mL)
2 tbsp all-purpose flour (25 mL)
1/2 tsp cinnamon (2 mL)

Topping
1 cup all-purpose flour (250 mL)
3/4 cup packed brown sugar (175 mL)
1/2 cup butter, softened (125 mL)

Preparation
Grease 8-inch (2 L) square glass baking dish; set aside.

In large bowl, toss together apples, sugar, flour and cinnamon. Arrange evenly in prepared baking dish.

Topping: In separate bowl, whisk flour with brown sugar. Using fork, mash in butter until crumbly. Sprinkle over apple mixture.

Bake in centre of 350°F (180°C) oven until bubbly, topping is golden and fruit is translucent and tender, about 1 hour. Serve warm. ( Make-ahead: Let cool. Set aside for up to 8 hours. Reheat to serve.)

Makes 6 servings.

PER SERVING: about 428 cal, 3 g pro, 16 g total fat (10 g sat. fat), 72 g carb, 3 g fibre, 41 mg chol, 120 mg sodium. % RDI: 4% calcium, 13% iron, 14% vit A, 7% vit C, 22% folate.

Variations
Almond cherry crisp: Replace apple mixture with 4 cups (1 L) drained thawed pitted sour cherries or pitted fresh black cherries, 2 cups (500 mL) diced peeled apples, 1/3 cup (75 mL) granulated sugar, 3 tbsp (50 mL) all-purpose flour for sour cherries (or 2 tbsp/25 mL for black cherries) and 2 tsp (10 mL) lemon juice. Add 3/4 cup (175 mL) slivered almonds to topping.

Pear cranberry crisp (shown above): Replace apple mixture with 4 cups (1 L) sliced peeled pears, 2 cups (500 mL) fresh or frozen cranberries, 1/4 cup (50 mL) liquid honey and 2 tbsp (25 mL) all-purpose flour. Add 1/2 cup (125 mL) chopped pecans to topping.

Plum apple crisp: Replace apple mixture with 4 cups (1 L) sliced plums, 2 cups (500 mL) sliced peeled apples, 1/3 cup (75 mL) packed brown sugar and 2 tbsp (25 mL) all-purpose flour.

Strawberry rhubarb crisp: Replace apple mixture with 4 cups (1 L) sliced fresh or thawed frozen rhubarb, 2 cups (500 mL) halved strawberries, 1/3 cup (75 mL) packed brown sugar and 2 tbsp (25 mL) all-purpose flour.

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canadianlivingbakingbook.jpg Excerpted from The Complete Canadian Living Baking Book by Elizabeth Baird & The Canadian Living Test Kitchen. Copyright © 2008. Excerpted by permission of Transcontinental Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

For book information and to purchase, visit randomhouse.ca
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Recipe: Fruit crisp