Desserts
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M=Meat | P=Parve (no meat, no dairy) | D=Dairy | VEG=Vegetarian | V=Vegan | GF=Gluten Free |
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Fresh Fruit Crisp with Super Crunchy Topping VEG | V
Serves 6-8 I am always about the crunch. An excellent dish includes a balance of textures as well as balanced flavors. Most recipes for crisps or cobblers tell you to put the topping on the raw fruit before baking, but I always found that it absorbs too much liquid to get crunchy. So, I created this recipe in which the topping is baked separately, sort of like granola. You can use any stone fruit or berry or a combination. There is no need to peel stone fruit. Slice stone fruit; cut larger berries in half. The recipe includes a range of 3-4 TBSP of flour and a bigger range of ½ to 1 cup of sugar. The flour helps the fruit filling develop a slightly thick consistency. The amount of sugar you use depends on the sweetness of your fruit. If it’s very sweet, you need only a little bit. The sugar caramelizes and also helps thicken the filling, so it’s nice to use some, but if you’re watching your sugar or diabetic, you can leave it out completely. |
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For the Topping
¾ C brown sugar ¾ C flour ½ C quick cooking oats ½ C chopped nuts, any ¼ tsp salt 1 tsp vanilla 4 TBSP butter, room temperature For the Filling 4-5 C fresh fruit About 3-4 TBSP flour ½ - 1 C sugar (brown or white or a combination) ½ tsp salt |
Make the Topping
1.Preheat oven to 350° 2.Mix topping ingredients together; use your hands to make sure brown sugar & butter are thoroughly combined with dry ingredients. 3.Put everything on a parchment-lined baking sheet; spread in one even layer. 4.Bake for 15 minutes. 5.Remove from oven. Toss everything & spread it out again. 6.Bake for another 15 minutes, checking halfway through to make sure it’s not burning. Remove from oven; leave oven set to 350° Set topping aside on cool parchment-lined baking sheet. It will crisp up as it cools. Make the Filling 7.In a large bowl, combine fruit, flour, sugar, & salt. 8.Pour fruit mixture into oven-proof baking dish, deep enough to hold it all without bubbling over. You will serve the dessert in this dish, so use a table-worthy dish. 9.Bake 15-20 minutes, or until the fruit is hot and bubbling. 10.Remove from oven; spread crunchy topping evenly over the top. Serve hot by spooning from hot dish to dessert bowl. Serve with vanilla ice cream or whipped cream for a great play between cold and hot in one dish. |