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#FRUIT CRISP HOW TO#

Pour in the melted butter and stir until fully combined and crumbly.

For the topping, in a medium bowl, stir together the oats, flour and brown sugar.

Gently toss until the cornflour is mixed in. Sprinkle it with the sugar, cornflour and salt. Using the tablespoon of unsalted butter, lightly grease a 25cm ovenproof pan or 23x33cm baking dish.

Preheat the oven to 220C/200C fan/Gas 7.

Natural or Greek yogurt, or whipped cream or ice cream if you want to serve this for dessert.

900g cut fruit of choice, frozen or fresh.

800g cut fruit of choice, frozen or fresh.

Prep time: 10 minutes | Cooking time: 35 minutes Serves You could also make a bunch of individual servings in ramekins so that everyone can have their favourite fruit. Other dehydrated fruits that would work well are apricots, peaches, pears, and figs.If using apples, pears, or peaches, peel and thinly slice them. Use fruit that is in season, as it will be sweeter. I like to add a little lemon juice to the water when I reconstitute dried apple rings for fruit crisp. You can also use apple juice or other canned juice to add various flavors to the fruit crisp. If you use hot water, they will reconstitute quicker. To reconstitute the fruit, put it in a bowl and just barely cover with water. Using dehydratedĭehydrated fruit, like dried apple rings, will need to be reconstituted before using them in fruit crisp.

Pears are a little plain so I’ll sprinkle in some Meyer lemon juice and frozen cranberries to give it a nice sweet/tart flavor. We can pears each summer and I mainly use them to make fruit crisp. You do have to be careful that you don’t include too much of the liquid or else you’ll end up with soggy fruit crisp – and no one wants that! Most canned fruit will work for fruit crisp. We also like to freeze cranberries when they’re in season in the fall and use them when we make apple or pear fruit crisp.

We like to use the same frozen fruits as we do fresh fruits because of their higher water content – peaches, nectarines, mulberries, and dewberries. Using frozen fruitįrozen fruit and fresh fruit are the most interchangeable when it comes to fruit crisp. It’s good but a little drier than when we use peaches or berries. Sometimes I’ll cut up fresh apples for fruit crisp and add frozen cranberries. If we were able to grow strawberries, I bet we’d like those too. We enjoy using in season fruits such as peaches, nectarines, mulberries, and dewberries (wild blackberries) the best. What I’ve found is that the juicer the fruit the better the crisp. Using fresh fruitįresh fruit works great for fruit crisp. I’ve cut the sugar some, added more oats, and use whatever fruit I happen to have on hand. This fruit crisp recipe is adapted from their peach crisp recipe. We have often wished that someone would purchase the orchard and re-open it.

The owner of the orchard passed away has since passed away and the orchard closed. It was a day we looked forward to all year long. We loved going out there and picking peaches, chatting with the owner and playing with his dog. The orchard was about 45 minutes away from our home and it made for such a fun day. We didn’t always go on Mother’s Day, but that was my gift.

#FRUIT CRISP HOW TO#

In this four ingredient fruit crisp recipe I’ll show you how to use whatever fruit you have on hand – fresh, frozen, dehydrated, or canned.įor years we picked peaches for my Mother’s Day gift. Fruit crisp, or fruit crumble, makes a delightful dessert or breakfast.