Fruit Crisp
Makes 6 to 8 servings
Ingredients:
5 cups prepared fruit such as berries, sliced apples, pears, peaches, plums or rhubarb, singly or in combination
1 to 1/2 cups granulated sugar, depending on tartness of fruit
3 tablespoons cornstarch
1/2 cup fruit juice or water (less for very juicy fruits)
1 teaspoon ground cinnamon
3/4 cup all-purpose flour
3/4 cup packed brown sugar
1/2 cup butter
Slightly sweetened, lightly whipped cream
Method:
Preheat oven to 350F (175C).
Grease a shallow, 1-1/2-quart baking dish. Arrange fruit in dish. In a small bowl, mix granulated sugar and cornstarch. Sprinkle evenly over fruit.
Pour juice or water evenly over fruit. In a medium-sized bowl, blend cinnamon, flour and brown sugar. With a pastry blender or 2 knives, cut in butter until crumbly.
Pat crumbly mixture over fruit. Bake 30 minutes or until fruit is done and crumbs are browned. Serve warm with whipped cream.
Notes:
This same dish is also known as a crumble or a brown Betty, some say it is a brown Betty when the fruit is baked on top of the crumbs and for serving is inverted onto a serving plate. Others would call that a pandowdy. If this is made with cooked sliced apples, topped with crumbs, it is called scalloped apples.
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