Baked Fruit Under a Crunchy Topping – It’s a Winner Takes All Dessert!
Crisps of fruit, nuts, and oats, are a simple tradition and a great finish to the meal. Over the years I have made countless combinations of fruits and nuts to highlight the season or when there’s an abundance of fruit on hand.
FEATURED: Blueberry Mango Crisp
Other Faves: [contact me for ingredients]
- Blueberry or Blueberry-Peach or Mango
- Strawberry-Mango
- Cherries Jubilee
- Five-Spice Pear
- Amaretto Apple
- Pineapple-Macadamia
- Peach-Ginger
FRUIT FILLING: For any crisp recipe, figure on 8 cups total of sliced fruit
- corn starch – 3 TBS, [or arrowroot powder]
- allspice powder – 1/2 tsp
- salt – 1/4 tsp
- sugar – 1/3 cup
- mangos – 4 cups (5 large), 1/2-inch dice
- blueberries – 4 cups
- lemon juice – 2 TBS
CRISP TOPPING:
- rolled oats – 1 cup
- flour, unbleached – 1 cup
- sugar – 1/2 cup
- pecans – 1 cup or other nut choice
- crystallized ginger – 3 TBS, minced
- cardamom powder – 1/2 tsp
- salt – 1 tsp
- butter, very cold – 9 TBS, chopped [be sure the butter is right out of the fridge cold, to make a grittier crisp texture]
- vegetable oil – 3 TBS, neutral flavor
TOPPINGS: ice cream or Greek-style yogurt
- Preheat oven to 400 degrees.
- Make the fruit filling: combine the corn starch, allspice, salt, and sugar in a bowl, add the fruit and lemon juice and combine with a spatula.
- Add the filling to a 13 x 9 x 2 oiled baking dish and bake for 15 -20 minutes, until just bubbling.
- Meanwhile, make the topping: in a food processor fitted with a metal blade, combine all cobbler topping ingredients and pulse just to a crumbly consistency.
- Sprinkle the topping over the fruit and bake again uncovered for about 20-30 minutes until brown spots appear on the topping. Be sure there are brown spots for a full flavor.
Serve crisp warm topped with ice cream or Greek Yogurt
billhettig@mac.com
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