Best 3 Fruit Crisp Topping Recipes
Indulge in a delightful culinary journey with our comprehensive guide to fruit crisp toppings, a versatile and delectable treat that transforms ordinary fruits into extraordinary desserts. Discover the secrets to crafting the perfect crisp topping, a harmonious blend of oats, flour, sugar, and butter that achieves the ideal balance between crispy and tender. Explore a tantalizing array of fruit crisp recipes, each showcasing the unique flavors and textures of various fruits. From classic apple crisp to the vibrant mixed berry crisp, refreshingly tangy lemon blueberry crisp, and the tropical pineapple mango crisp, there's a perfect recipe for every palate. With step-by-step instructions, helpful tips, and variations, this guide empowers you to create irresistible fruit crisps that will be the stars of any dessert table.
Here are our top 3 tried and tested recipes!
FRUIT CRISP TOPPING MIX
In Grand Valley, Ontario, Wendy Masters keeps this sweet mixture on hand to use as a time-saving topping for many desserts. Sprinkle over muffins or pies, or use it to create this quick fruit crisp with convenient canned pie filling.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6-8 servings per batch.
Number Of Ingredients 11
Steps:
- Combine the first seven ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Yield: 13 batches (13 cups total)., To prepare fruit crisp: Place pie filling in an 8-in. square baking dish. Cut butter into 1 cup topping mix until crumbly; sprinkle over fruit. Bake at 350° for 30-40 minutes or until lightly browned. Serve warm with ice cream if desired.
Nutrition Facts : Calories 202 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 139mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 1g fiber), Protein 1g protein.
FRUIT CRISP TOPPING
Steps:
- In a large mixing bowl, mix the flour, brown sugar, cinnamon, and salt. With a food processor, pastry blender or your fingers, work the butter into the flour mixture just until it comes together and large clumps form. Fold nuts into the mixture. Chill until ready to use.
- Cook's Note: Crisp topping can be refrigerated up to a week or frozen for up to 2 months.
- Fruit Crisp Variations:
- Strawberry-Rhubarb Crisp: Chop 2 pounds rhubarb into 1/2-inch thick slices. Combine with 1 pound quartered strawberries, 1/3 cup sugar and 1 tablespoon fresh lemon juice. Allow mixture to macerate for 20 minutes before transferring to a baking dish and topping with crisp topping.
- Raspberry-Peach Crisp: Peel 5 large peaches and slice into wedges. Combine with 1 1/2 cups raspberries, 1 teaspoon fresh orange zest, and 1/3 cup sugar. Top the mixture with crisp topping.
- Cranberry-Pear Crisp: Peel, core, and dice 4 large pears. Combine with 1 cup cranberries, 1 tablespoon fresh lemon juice, and 1/3 cup sugar. Top the mixture with crisp topping.
FRUIT CRISP TOPPING
Steps:
- Adjust oven rack to middle position and heat oven to 400 degrees. Pulse flour, sugars, cinnamon, and butter in food processor until mixture has texture of coarse crumbs (some pea-sized pieces of butter will remain), about 12 one-second pulses. Transfer to medium bowl, stir in oats, and use fingers to pinch topping into peanut-sized clumps. Refrigerate while preparing filling. Scatter topping evenly over filling and bake until juices are bubbling and topping is deep golden brown, about 30 minutes. (If topping is browning too quickly, loosely cover with piece of aluminum foil.) Transfer to wire rack to cool. Serve warm.
Tips:
- Choose the right fruit: Use a variety of fruits with different textures and flavors. Soft fruits like berries and peaches will break down more during baking, while firmer fruits like apples and pears will hold their shape.
- Slice the fruit evenly: This will help ensure that the fruit cooks evenly. If the pieces are too thick, they may not cook through, while if they are too thin, they may become mushy.
- Don't overcrowd the pan: Leave some space between the pieces of fruit so that they can cook evenly. If the pan is too crowded, the fruit will steam rather than bake.
- Use a good quality butter: The butter adds flavor and richness to the topping. If you use a low-quality butter, the topping will not be as flavorful.
- Don't overmix the topping: Overmixing will make the topping tough. Mix the topping just until the ingredients are combined.
- Bake the crisp until the topping is golden brown and the fruit is bubbling: This will ensure that the crisp is cooked through.
Conclusion:
Fruit crisps are a delicious and easy-to-make dessert that can be enjoyed by people of all ages. With a variety of fruits and toppings to choose from, there is a fruit crisp recipe out there for everyone. So next time you are looking for a sweet treat, give fruit crisp a try. You won't be disappointed!
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