I love fruit crisps! They are so easy to make and so good. And of course a great excuse to eat vanilla ice cream.
4 medium apples – peeled, cored and sliced
2 Pears – peeled, cored and sliced
1 pomegranate, skin and light-colored membrane removed
1/2 cup brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
Preheat oven to 375°F. Butter a 9×13 baking dish.
In a large bowl, combine all filling ingredients. Pour into the prepared dish.
In the same bowl, combine all the topping ingredients. Evenly distribute the topping over the filling in the baking dish.
Bake until the apples and pears are soft, about 45 minutes. Serve alone or with vanilla ice cream.
This fruit crisp is a crowd pleaser. I was still in search of recipes to use up the mass amounts of pineapple in my house. This fruit crisp was inspired by a recipe from Ina Garten. I’ve made the the original recipe before a couple times and loved it. This is great on it’s own or served with a scoop of vanilla ice cream. Oh, and don’t try to be cheap (like I did) and use margarine instead of butter…it won’t work.
1 Pineapple, chopped
4 Apples; peeled, cored & chopped
5 Peaches; peeled and chopped
½ Cup Raisins
Juice and zest of 1 Lime
½ Cup Granulated Sugar
¼ Cup Flour
1 tsp Ground Cinnamon
1/8 tsp freshly ground nutmeg
1 ½ Cups Flour
¾ Cups Granulated Sugar
¾ Cups Brown Sugar
½ tsp Kosher Salt
1 Cup Old Fashioned Oatmeal
1 Cup (2 sticks) Cold Unsalted Butter, diced
Preheat oven to 350˚F.
Combine all filling ingredients in a 9X13 baking dish.
Prepare topping in a large bowl. Stir together flour, sugar, brown sugar, salt and oats. Using your hands, mix in the butter until the whole mixture is in large crumbles.
Sprinkle topping over fruit mixture in baking dish. Bake until lightly browned and bubbly, about 1 hour.