Fruit Crisps

February12

Every once in a while I get a real hankering for wild blueberries which I am happy to say can now be purchased at one of the grocery stores that I frequent.  But even better, is the surprise of finding a container full of them in the bottom of your freezer.  I can’t even say if I picked these myself last summer but no one else in my immediately family is a picker so it must have been me.  Sometimes it is quite lovely to have a memory like a sieve…..

We were hosting our young families group on Friday night, so I thought that this would be a perfect opportunity to whip up a berry crisp.  The recipe that I found (modified and posted below) suggests that you make extra batches of topping to freeze and you can have another batch bubbling in the oven in a snap. 


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Fruit Crisps
Author: 
Recipe type: Dessert
 
Tip: You can make extra batches of crisp topping and freeze it in individual freezer bags. So, at a moment's notice you can bake up a great dessert.
Ingredients
  • Crisp
  • 1 c rolled oats
  • ¾ c all purpose flour
  • ½ c brown sugar, lightly packed
  • ¾ t cinamon
  • ½ c butter or margarine cut into pieces
  • ⅓ c chopped pecans
  • Fruit Filling
  • ¼ c sugar
  • 1 T cornstarch (I had to use flour)
  • 2 c blueberries (wild which were frozen) with juice
  • 2 c mango pieces (I buy the frozen and always have it on hand)
Instructions
  1. Crisp
  2. Combine oats, sugar, cinamon and salt.
  3. Add butter and rub it with your fingers into the dry ingredients.
  4. Incorporate pecans with your hands.
  5. Filling
  6. Preheat oven to 375 degrees F..
  7. In a large bowl, mix sugar and cornstarch.
  8. Add fruit and mix well.
  9. Pour into a shallow casserole dish.
  10. Sprinkle evenly with crisp topping.
  11. Bake until crisp is golden and fruit juices are bubbling, checking after 45 minutes.
  12. Let stand at least 15 minutes before serving.
  13. Can be served warm or at room temperature.

Kath’s quote: “I remember his burlesque pretense that morning of an inextinguishable grief when I wonder that I had never eaten blueberry cake before, and how he kept returning to the pathos of the fact that there should be a region of the earth where blueberry cake was unknown.”-William Dean Howells

Love-that is all.

posted under Desserts
2 Comments to

“Fruit Crisps”

  1. Avatar February 12th, 2013 at 7:13 am bellini Says:

    I love a good crisp even for breakfast.
  2. Avatar February 12th, 2013 at 8:04 am Kathryne Says:

    Hey More Than Burnt Toast-will you be at Food Bloggers Canada in Hockley? If so, we MUST meet! The wine’s on me.

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