Are you ready for fruit crisp season? I wasn’t until a couple of days ago when I had a basket of apricots and some garden grown rhubarb that I need to use. I knew I didn’t have a recipe for that exact combination and I wasn’t sure if you could swap out fruits in a recipe or if that was a recipe for disaster.
Maybe you want to make apple crisp, maybe it’s peach crisp. Or maybe it’s rhubarb, strawberry, whatever’s-on-hand crisp. Turns out that a basic fruit crisp recipe is pretty forgiving – but there are a couple of tips for using different fruits:
- For tart fruits like rhubarb and raspberries, go heavier on the sugar, sweeter fruits like peaches need less.
- The opposite goes for lemon juice – use less for rhubarb, more for sweet fruits.
- Very juicy fruits will require more cornstarch to thicken the juice, while firm fruits like apples need less.
Start with about 6-8 cups of diced fruit (preferably organic) and place in a prepared 8 or 9 inch glass or ceramic baking pan.
Mix together the following ingredients in a small bowl and then pour over fruit and stir until fruit is well coated:
1/2 to 1 cup sugar (I prefer organic white for this part but brown sugar works too)
1 teaspoon to 1 tablespoon lemon juice
1 to 3 tablespoons cornstarch
Next, mix together the topping ingredients:
1 cup flour (I usually use all-purpose but feel free to experiment with other flours)
1/2 cup rolled oats
1/2 cup brown sugar
1/2 cup chopped nuts (pecans are especially nice) (optional)
1/4 teaspoon cinnamon
8 tablespoons (1 stick) butter, softened
Spread the topping on top of the fruit mixture. In my opinion, you can never have too much topping!
Bake in a 375 degree oven for about 30 minutes, or until the topping is just getting brown and the fruit is bubbling up from below.
Note: Recipe inspiration came from this post on The Kitchn and other recipes found on the web.
- 6-8 cups diced fruit
- ½ to 1 cup sugar
- 1 tsp to 1 T lemon juice
- 1 to 3 T cornstarch
- 1 cup flour
- ½ cup rolled oats
- ½ cup brown sugar
- ½ cup chopped nuts (optional)
- ¼ tsp cinnamon
- dash salt
- 8 T butter, softened
- Prepare baking pan.
- Chop fruit into bite sized pieces and place in baking pan. Mix remaining filling ingredients in a small bowl. Pour over fruit and stir well.
- Mix all topping ingredients in a bowl, using a pastry blender or your fingers to mix in butter thoroughly. Spread topping evenly over fruit in baking pan.
- Bake for about 30 minutes or until fruit is bubbling around edges and topping is lightly browned.
What’s your favorite kind of fruit crisp?