Wednesday, June 30, 2010

Fruit Crisp

I cobbled this together after experimenting with two different pie recipes in James Beard's American Cookery. It leaves a nice leeway for playing with various fruits and spices. I have used it for various fruit crisps featuring in turn, apples, peaches, and blueberries.

Fruit Crisp

Fruit Filling:
4-5 cups of apples, peaches, berries, or other fruit, peeled and diced if necessary
2 tablespoon flour
1 teaspoon cinnamon (or other spice to coordinate with crisp topping)
Juice of 1 lemon
1/2 cup sugar

Combine all ingredients and pile into a buttered pie pan.

Crisp Topping:
1/2 cup butter (melt)
1 cup sugar
3/4 cup flour
1/4 teaspoon salt
1 teaspoon cinnamon or 1/2 teaspoon nutmeg or other spices

Combine all ingredients together well and crumble over top of fruit filling.

Bake 30-40 minutes in a preheated 400 degree oven. (Note: be prepared to test fruit to see if it needs to bake longer. Apples, obviously, will take longer than soft fruit like peaches. You may need to bake as long as an hour to be sure the fruit in the middle is cooked.

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