This might not be the best fruit crisp you’ve ever had, but it’s a pretty much basic recipe which you can adapt very easily according to your personal preferences. And this is my first ever fruit crisp! 🙂
If I had come across the term fruit crisp a few months ago, I wouldn’t have imagined anything close to this warm sweet dessert. I’m sure some of you who are reading this post must be thinking “How can someone not know what a fruit crisp is?!” But for those who are wondering what this recipe is about; a crisp is baked fruit dessert with crispy sweet crumbs on top. These can be made with apples, pears, cherries, peaches, strawberries, blueberries, or any other fruits you like! 🙂 Are you feeling tempted? Have a look ahead; this is a very good recipe to experiment with.
- The recipe is adapted from here. This will make two small serving or a single large serving. I ended up eating all of it. 🙂
- I have doubled the amount of butter mentioned in the original recipe after reading the reviews. You might find the crumb topping in my photos a bit dry since I did not make any alterations for my first try.
- Any fruit filling that you would normally use for fruit pie can be used in this recipe. Tougher fruits like apples should be pre-cooked. Soft fruits can be used as it is. Most of the fresh fruits need to be peeled.
- The crisp should be fairly shallow so that the fruit layer is cooked before the crumb topping starts browning too much.
- For variety, you can add nuts, grated zest, candied ginger or additional spices to the crumb topping. You can also add spices to the fruit, or try a mixture of fruits.
- 3 1/2 tbs flour
- 2 tbs quick cooking oats or rolled oats
- 2 tbs brown sugar
- 1/4 tsp ground cinnamon
- 2 tbs margarine / butter
- 1 1/2 cup sliced pear (1 medium sized pear)
- 2 tsp sugar
- 1 tsp lemon juice (optional)
- 1/4 tsp grated lemon peel / zest
- 1/4 tsp ground ginger (or ground cinnamon)
- In a bowl, combine the flour, oats, brown sugar, and ground cinnamon (first 4 ingredients). Cut in the margarine or butter until coarse crumbs form. Set aside. Add any additional ingredients you are using for the crumb at this point.
- Peel and slice your pear. Place in a bowl and sprinkle with sugar, lemon juice, lemon peel, ground ginger or cinnamon. Toss to coat. I added some Candied Citrus Peel to this. You can adjust the amount of sugar according to the sweetness of your fruit.
- The pears should preferably be precooked if they are firm. I simply mixed the ingredients in a microwave safe bowl and then cooked it in the microwave for about 5 minutes (I added 2-3 tbs water to it before cooking). You may as well cook the pears on stove-top.
- Transfer the pear mixture to a greased baking dish. Sprinkle with the crumb mixture. Bake at 175 degrees C for 35 – 45 minutes, or until the pears are tender. I guess the crisp will bake faster if the pears are precooked. 🙂
Serve this yummy fruit dessert warm and fresh from the oven! Add a finishing touch by topping it with some yogurt, whipped cream or ice cream. 🙂