Best 5 Two Berry Crisp With Pecan Streusel Topping Recipes

MIXED BERRY CRUMBLE (WITH OAT-FREE STREUSEL TOPPING)

Steps:

• Prepare the filling. Mix the berries, sugar, cornflour, and vanilla extract in a large mixing bowl. You can also do this directly in the dish you plan to bake them in (and save up on washing).
• Prepare the streusel topping. Mix the flour, coconut, butter (room temp is best), sugar, and salt. Mix the ingredients until well combined. It's best to use your fingertips to help the butter soften and get mixed with the rest of the dry ingredients - and also create the thick crumb-like consistency of the crumble topping. Add the nuts and mix to combine.
• Combine and bake the berry crumble. Pour the berry mixture into a baking dish (20x30cm/8x12"-inch rectangular or 25cm/10" round tin). Then top it with the buttery mixture.Bake in the oven for about 25 minutes at 180ºC/350ºF (fan-assisted). The crumble is ready when it starts bubbling and the crust is golden. If you want it more golden on top, turn on the grill (broiler) and heat for 2-3 minutes until it's browned further.

APPLE-RASPBERRY CRISP WITH PECAN CRUNCH TOPPING

Steps:

• 1. To make the pecan topping, place the flour, brown sugar, cinnamon, and salt in a food processor and pulse until combined. Add the butter pieces and pulse a few times, just until the mixture resembles coarse meal. Add the pecans and pulse just until they are coarsely chopped.
• 2. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch glass baking dish.
• 3. To make the fruit filling, in a large bowl, toss the apple slices with the lemon juice. Add the granulated sugar, flour, and cinnamon and stir to combine. Add the apple brandy and butter cubes and toss until combined. Gently toss in the raspberries. Evenly spread the apple mixture in the prepared pan. Sprinkle the pecan topping evenly over the filling.
• 4. Bake the crisp for 40 minutes, or until the fruit is bubbling and the top is browned. Serve warm.

TWO-BERRY CRISP WITH PECAN STREUSEL TOPPING

Steps:

• Heat oven to 400 degrees.
• Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• In large bowl, mix oats, 1/2 cup flour and the brown sugar.
• Cut in butter, using pastry blender (or two knives) until crumbly.
• Stir in pecans; set aside.
• In large bowl, mix remaining ingredients.
• Spread in baking dish.
• Sprinkle oat mixture over top.
• Bake 30 to 40 minutes or until fruit mixture is bubbly and topping is golden brown.

DOUBLE-BERRY CRISP

Steps:

• In a large saucepan, combine the sugar, cornstarch, orange juice, orange zest and berries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Pour into a greased 8-in. square baking dish. , In a large bowl, combine the oats, cornflakes, brown sugar, cinnamon and salt; stir in butter. Sprinkle over berry mixture. Bake at 350° for 25-30 minutes or until filling is bubbly. Cool for 10 minutes before serving.

BLUEBERRY CRISP WITH WALNUT STREUSEL TOPPING

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking dish.
• For the topping; whisk together the flour, sugar, lemon zest and cinnamon.
• Add in 1/2 cup plus 2 tablespoons cold butter pieces; using fingertips mix together until moist clumps form.
• Add/mix in the nuts (can be made ahead and chilled in a covered container until ready to use).
• For the filling; place the berries in a large bowl.
• Drizzle the lemon juice over the berries, then toss berries lightly to coat with lemon juice.
• In a small bowl mix together the sugar, cornstarch, cinnamon and nutmeg; sprinkle over the berries; toss gently to blend.
• Transfer/spread the berry mixture to prepared baking dish.
• Sprinkle the topping mixture over evenly.
• Bake for about 45-50 minutes, or until the filling is bubbly and thick and topping is golden brown.
• Cool slightly before serving.
• Delicious!