Thursday, May 24, 2012

Fruit Crisp

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I absolutely LOVE pie! I love fruit pies, cream pies, pumpkin pies, nut pies and yes, meat pies! I love a flaky buttery crust! I love pie! However, even though I can make a killer crust, my secret is . . . I don't like to make pie crusts! My answer to this dilemma . . . is making healthier Fruit Crisps. They are quick, easy, and delicious, fresh from the oven, maybe swimming in cream or topped with a dollop of sweet whipped cream!


I ordered a little cookbook years ago from Oregon, when I was going through one of those moments of desperation. It was hot (118F. that's 47.7C.) and humid with no break in sight, and I was looking for a new state to live in. The two places I looked at moving to? Portland, Oregon on the west coast and Portland, Maine on the east coast! In a weak moment I ordered real estate brochures and a charming cookbook called- Oregon Sampler: Resorts & Recipes featuring a sampling of recipes from the resorts & people of Oregon, put together by the Assistance League of Corvallis. It's loaded with top notch regional recipes and this is my rendition of blackberry crisp with a three fruit combo ~ blackberries, peaches and boysenberries and a little thickener to hold the juice and fruit together.

Fresh, home-grown blackberries, peaches and boysenberries.

Serves 8
5 cups fresh fruit
1 tablespoon lemon juice
3 tablespoons sugar
2 tablespoons corn starch
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Crisp Ingredients
1/3 cup flour
1 cup old fashioned oatmeal
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon
1/3 cup butter, melted
  • Place washed, prepared fruit in a buttered 9x13-inch baking dish.
  • Sprinkle with lemon juice
  • Whisk sugar and cornstarch together; sprinkle evenly over fruit.
  • Combine flour, oatmeal, brown sugar, cinnamon and melted butter; sprinkle evenly over fruit.
  • Bake at 375F for 30 to 35 minutes.
  • Serve warm. Top with cream for an old-fashioned dessert or with a dollop of sweetened whipped cream.
Fruit sprinkled with sugar/cornstarch combination.

Fruit Crisp with crunchy butter-oat crumble satisfies the most ardent fruit pie lover.

Or course this crisp can be made with any combination of fruits or a single fruit. It would be wonderful with just peaches, blackberries, boysenberries, plums, apricots, strawberries, rhubarb or pears. With so many fresh fruits available and those I freeze for the times seasonal, local fruit is not available . . . I can see a lot of Fruit Crsips in our future . . . Over at Julie's!!!



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