If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This is my go-to crisp recipe. I make it all year, varying the fruit with the seasons. I like to use apples or pears as a base, adding berries or plums or even dried cranberries or apricots as I have them.
The best part about this recipe is that it almost isn't a recipe, it's simply equal parts of a few ingredients to make a delicious crisp topping. The proportions here are for an 8X8 pan full of sliced fruit, but can be changed to make however much or little crisp you'd like! (Or, for that matter, how much or little topping you like in ratio to your fruit...) —Helen
Serves 1 crisp
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup flour
- 1/2 cup butter, cut into very small pieces, plus more for pan.
- 1/2 cup oats (old fashioned, not quick cooking)
- 1 bunch sliced fruit- whatever you'd like- enough to fill your pan
- 1 dash cinnamon
- 2 dashes white sugar
- Preheat oven to 350 degrees F.
- Mix together both sugars, flour, oats, and butter with a fork, until crumbly.
- Toss sliced fruit with cinnamon and sugar until barely coated. Put in buttered pan. Cover with crisp topping. Bake 30-40 minutes, or until lightly browned and bubbling.
Go Greek (Yogurt)
The secret to lighter, tangier whipped cream
Yogurt whipped cream: your new go-to.
Bagel and lox, in a salad.
Savor the season.
Churn with confidence.
A board to go nuts over.