Summer Fruit Crisp
Summer Fruit Crisp
(11)
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| quick-n-easy | |
| Hands-on time: | |
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| Baking time: | |
| Total time: | |
| Yield: | about 9 to 12 servings |
Ingredients
Filling
- 4 to 5 cups sliced peaches, fresh or frozen
- 1 to 2 cups fresh or frozen berries: raspberries, blueberries, blackberries, or chopped strawberries
- 2 1/2 tablespoons Instant ClearJel or 1/3 cup King Arthur Unbleached All-Purpose Flour
- 1 1/4 cups granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons freshly squeezed lemon juice
- 1/4 to 1/2 teaspoon almond extract, to taste
Topping
- 3/4 cup brown sugar
- 3/4 cup King Arthur Unbleached All-Purpose Flour
- 1/2 cup rolled oats
- 1/2 cup chopped pecans or walnuts
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup softened butter
Directions
1) Preheat your oven to 350°F. Heavily grease or butter a 9" x 9" pan or similar-sized casserole dish.
2) Whisk the flour or ClearJel with the sugar and salt.
3) Toss the dry mixture with the peaches and lemon juice, and spoon into the prepared pan.
4) Sprinkle the berries on top.
5) Make the topping by combining the brown sugar, flour, oats, nuts, and spices, then mixing in the soft butter until the mixture is crumbly.
6) Sprinkle the topping over the fruit mixture, shaking the pan to distribute it evenly.
7) Bake the crisp for 40 to 50 minutes, until the topping is golden brown and the filling is bubbly. Remove from the oven, and cool briefly before serving.
Yield: 9 to 12 servings.
Reviews
08/09/2010- This turned out great! The cinnamon and nutmeg added wonderful flavor to this recipe
- 04/16/2010
- I prefer to convert all the recipes to weight measures to make substitutions more compatible with the balance of ingredients as presented in the original recipe. I used white-wheat flour, 50/50 Smart Balance Butter Blend, and 32 ozs. of a combo of frozen rhubarb and cherries. I used half the sugar in both filling and topping per some of the posters. I also used advice from the blueberry crisp blog entry and cooked the filling/thickener for 30 minutes in the oven till bubbly before adding the topping and baking for another 20 minutes. I did not use any nuts. The crisp sat for perhaps two hours before we sampled. I don't know what crisp is supposed to taste like, but my husband said it is tasty. It tastes good to me! Nice balance of sweet and tart, crisp and luscious.
- 09/08/2009
- This was a huge hit at a recent party. I agree with other reviewers that it is very sweet, but no complaints from anyone who ate it! I modified it for a friend with lots of food allergies--left out the nuts, used Earth Balance in place of butter, and gluten free flours in place of the all purpose flour. I chose this recipe to try because it looked like it would adapt well to these changes, and it turned out great! I used peaches, strawberries, and blueberries, all picked locally and frozen this summer. Yum!
- 08/21/2009
- I made this as directed using walnuts in the topping. It was easy and delicious. I agree that, for the fruit I used anyway, there was way too much sugar in the filling. I'd use less next time.
- 08/04/2009
- My son made this and it turned out perfect. He used the pie filling enhancer (from King Arthur, of course) and fresh peaches. We really liked the almond extract in it. We didn't think it was too sweet. Great recipe - we'll be making it often.
- 07/26/2009
- Tried this with first peaches from my tree, made up a couple to freeze and one to eat. (peaches got away from me this year!) by far best crisp, crumble, betty what ever we decide to call it is best EVER!! Never though this would come from my lips, but even better than Mom's. I used the Cleargel--Great stuff!
- 07/19/2009
- Great summer dessert. I used fresh peaches, blueberries and strawberries - a pretty blend of colors, and used cornstarch in place of the flour in the filling. Even though I baked it in a round 11 inch X 2" heavy ceramic dish for an hour, the top never did get really crisp. Nevertheless, it was still very good. Depending the type of baking dish you use, don't be surprised if you need to bake it 5-10 minutes longer for the juices to turn clear and the top to get crisp. For those who thought it was too sweet, here is what I noticed. I tried the crisp not long after it came out of the oven with some whipped cream and thought it was way too sweet. and made a note to cut down on the sugar the next time I made it. However, the following morning I tired it cold, right out of the fridge, and I thought it was perfect! So, you might reduce the amount of sugar, if you plan to serve it warm with vanilla ice cream, or use the amount of sugar the recipe calls for, if you plan to serve it cold. To me, the crisp was even better cold than warm.
- 07/14/2009
- I cut the sugar in half, both in the fruit and on the topping. It was wonderful! I appreciate the tip from a previous reviewer. I used peaches and blueberries. We thought it was better cold the second day for breakfast, though also good warm right out of the oven. The topping kept it's crunch in the refrigerator overnight, and the fruit flavor was delicious but not too sweet.
07/11/2009- Waaaaaaaayyyyy too sweet. The sugar in the filling and in the topping completely overwhelm the natural flavor of the fruit. If I was to bother with this recipe again, I'd cut back to 1/2 c sugar in the filling and halve the entire topping portion. I love my sugar as much as the next baker, but this was complete overkill. Not up to the usual KAF standards.
Sorry that it was not "just right" for you. You certainly can adjust the sugar level to your preference. MJR @ KAF
- 07/09/2009
- Love it, love it, love it! SO refreshing! This bakes up so nicely EVERY TIME! I found the recipe last year, and have since made it at least 10 times! It's always a big hit at get-togethers! It doesn't hurt to serve it warm w/ a small scoop of vanilla ice-cream either! Thanks KingArthur! Love it!
