Fruit Crisps – Desserts (English: Crumbles)
There are two reasons to make fruit crisps. One, there is no better way to let ripe fruit star, take center stage, just when it hits its peak. Second – oh, it is SO easy.
Here is the original recipe I use:
Apple Crisp
From Mary Cullen’s Northwest Cook Book, 1946
Crisps are wonderful when made with fresh fruit, and not so much trouble as a pie requiring crusts. Here, the topping is delicious, and easy.
5 cups apples
1/2 cup butter
1 cup sugar
3/4 cups all purpose flour
1 teaspoon cinnamon or nutmeg
Peel, core and slice apples and place in a greased baking dish or cassarole. Using a pastry blender, work together the butter, sugar, salt, flour and spices. Pack closely around apples. Bake in 425 degree oven for 45 – 50 minutes. Serve with whipped cream.
Berry Crisp
Substitute berries for apples. If berries are very tart, sprinkle with 1/2 cup sugar mixed with 1/2 cup flour before covering with crumb mixture.
Rhubarb Crisp
Use diced rhubarb in place of apples. Mix 1/2 to 1 cup sugar and 1/2 cup flour with rhubarb before placing in baking dish.
This time I made peach crisp:
You put the fruit in a buttered pie / tart plate:
You sprinkle the topping on, pat it down, and bake. Yes, it is that easy.
No, no end photo, sorry. It disappeared too quickly!
(In the Pacific Northwest, these are called Crisps. My English friend tells me that in England, they are called Crumbles.) So Easy.
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Sounds really delicious ..
Laila .. http://lailablogs.com/
You have a GREAT blog, Laila, and I love all your photos. 🙂