Caroline’s Fruit Crisp

Yield: 1 9-inch fruit crisp

My friend Caroline gave me this recipe many, many moons ago. I have used it with a variety of fruit including peaches, apples, and a combo of nectarines and blueberries. Served with a scoop of vanilla ice cream, this is one of my all time favorite desserts.  The original recipe calls for refined sugar, which creates a sweeter, crispier streusel. I substitute Sucanat for the refined sugar and get a richer, darker topping. Make it your own!

Ingredients:

  • 6 cups of fresh fruit, sliced
  • 1 teaspoon ground cinnamon
  • 1 cup sugar or Sucanat
  • 3/4 cup whole wheat pastry flour
  • 1 stick unsalted butter, cut into pieces

Procedure:

  1. Preheat your oven to 375 degrees. Spray a 9-inch pie dish with non-stick cooking spray.
  2. In a large bowl, toss sliced fruit with ground cinnamon.
  3. In a medium bowl, combine sugar, flour, and butter. Using a pastry cutter, two knives, or your fingers, cut butter into flour mixture pieces of butter are pea-size.
  4. Pour, and then mound, fruit into prepared pie dish. Spread streusel evenly on top. Bake for about 45 minutes until top is golden and fruit is bubbling.

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