Master Recipe for Fruit Crisp - Omac |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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If you make the crisp topping in large quantities and freeze it, this dessert can be as simple as slicing up some fruit. Just store the topping in a large container or zipper-lock bag. When you need a quick dessert, scoop out the required amount (about two cups for the quantity of fruit in this recipe), sprinkle it over the prepared fruit, and bake. Ingredients:
7 cups fruit, prepared (see below for suggestions) |
1 teaspoon lemon zest, grated |
1 tablespoon lemon juice |
2/3 cup brown sugar, firmly packed |
1/2 cup flour |
1/2 cup oats |
1/2 teaspoon ground cinnamon (or nutmeg) |
1/4 teaspoon table salt |
6 tablespoons butter, cut into small bits (chilled, if using food processor) |
Directions:
1. Suggested Fruit
2. 2 1/2 pounds apples (about 6 apples), peeled, cored, and thinly sliced
3. 3 pounds apricots (15 to 20), pitted and quartered
4. 2 pounds berries , rinsed and patted dry; if tart, add 1 tablespoon or more of sugar to taste
5. 2 1/2 - 3 pounds nectarines or peaches (8 to 10 pieces of fruit), peeled, pitted, and cut into sixths
6. 2 1/2 - 3 pounds pears (6 to 7 pears), peeled, cored, and thinly sliced
7. 3 pounds plums (15 to 20), pitted and quartered
8. Instructions: Heat oven to 350 degrees. Toss fruit with lemon zest and juice in a large bowl. Spread evenly in 8-inch square baking pan, pressing down lightly.
9. Mix next 5 ingredients in a medium bowl or in workbowl of a food processorl add butter. If mixing by hand, use fingertips, a pastry blender, or 2 forks to blend fat into dry ingredients until mixture looks like coarse irregular crumbs, with no visible lumps of fat. If mixing in a food processor, pulse about 10 times, then process 5 to 10 seconds, until there are no visible lumps of butter.
10. Spread topping over prepared fruit; Bake for 30 - 40 minutes or until the fruit is tender when pierced.
11. Serve warm or at room temperature.
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