BLUEBERRY APPLE CRISP
Blueberries and apples are a great combination for a wonderful crisp. Pair this dessert with a great meal and everyone will think you are a genius.
Provided by AshleyTex
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 55m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with butter.
- Beat 2 cups whole wheat flour, rolled oats, butter, 1/2 cup brown sugar, 1/2 cup white sugar, 1 teaspoon cinnamon, and 1/4 teaspoon kosher salt in a bowl with an electric mixer on medium speed until the mixture is pea-size and crumbly, 3 to 5 minutes. Refrigerate until ready to use.
- Combine apples, blueberries, 1/4 cup brown sugar, 1/4 cup white sugar, 2 tablespoons whole wheat flour, lemon juice and zest, 1 teaspoon cinnamon, and nutmeg in a large bowl; transfer to prepared baking dish. Sprinkle crumble mixture over fruit mixture.
- Bake in preheated oven until topping is browned and fruit is bubbly, 35 to 45 minutes.
Nutrition Facts : Calories 407.6 calories, Carbohydrate 64.1 g, Cholesterol 40.7 mg, Fat 16.7 g, Fiber 6.4 g, Protein 5 g, SaturatedFat 10 g, Sodium 155.6 mg, Sugar 37 g
APPLE-PRUNE CRISP WITH HAZELNUT TOPPING
Categories Fruit Nut Dessert Bake Prune Apple Fall Hazelnut Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- For filling:
- Preheat oven to 375°F. Butter 8-inch glass baking dish. Mix both sugars, flour, and cinnamon in large bowl. Mix in apples, then prunes. Let mixture stand 5 minutes. Transfer filling to prepared dish. Bake until beginning to bubble at edges, about 20 minutes.
- Meanwhile, prepare topping:
- Mix first 4 ingredients in medium bowl. Add butter; using fingertips, rub in until moist clumps form. Rub in hazelnuts.
- Scatter topping over filling. Continue baking until topping is golden and juices are bubbling thickly, about 20 minutes. Cool slightly. Serve warm with ice cream.
APPLE CRISP
One of the definitive desserts of fall, apple crisp is easy and economical. Test kitchen tip: Empire, Gala, or Braeburn apples are especially good in this recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h25m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.
- In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.
APPLE CRISP - PERFECT AND EASY
I adapted this from a 50-year-old peach crisp recipe. Although it works well with peaches, it works even better with fresh, crisp cooking apples.
Provided by JoAnn Hague
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
- Arrange apple slices evenly in prepared baking dish. Sift flour, sugar, cinnamon, and salt in a bowl. Cut in butter using a pastry blender or 2 knives until mixture resembles coarse cornmeal; sprinkle over apples.
- Bake in preheated oven until topping is golden, 40 to 45 minutes. Cool slightly before serving.
Nutrition Facts : Calories 364.8 calories, Carbohydrate 55.7 g, Cholesterol 40.7 mg, Fat 15.6 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 9.8 g, Sodium 206.7 mg, Sugar 38.1 g
PRUNE AND APPLE CROUSTADE
Steps:
- Soak the prunes in Armagnac overnight (or perhaps use preserved prunes in Armagnac from a gourmet shop, which have even more flavor because they'll have macerated longer). Drain, pit and roughly chop, reserving the liquid.
- Melt 3 tablespoons of the butter in a saute pan and add the apples until soft, about 5 minutes. Sprinkle over 2 to 3 tablespoons of the sugar and continue cooking to caramelize, about 10 minutes more. Pour on about a tablespoon of the reserved Armagnac, flambe, and boil until the flames die out and the liquid has disappeared. Remove from the heat and taste. Depending on your apples, the mixture may need more acidity. If it does, add a squirt of lemon to taste. Stir through the chopped prunes.
- Heat the oven to 375 degrees F/190 degrees C. Set the ring part of an 8-inch/20 cm springform pan on a baking sheet.
- Prepare the pastry: Melt the remaining butter in a small saucepan or microwave. Working with one phyllo sheet at a time, prepare as follows: lay one sheet of phyllo on a clean surface and cut into three strips crosswise (not lengthwise). Brush one of the three strips with melted butter, sprinkle with a little sugar and a few drops of Armagnac. Lay another strip on top and repeat. Lay the final strip on top and brush with butter. Your single sheet of phyllo is now a three-layer-thick strip. Lay it in the center of the ring mold so that it runs from the middle out, and up and over the edge of the ring, like the spoke of a wheel. Continue with the remaining strips, laying them in around the ring slightly overlapping so that there are no openings.
- Spoon the prune and apple filling into the bottom of the mold. Fold the pastry strips up in over top, twisting somewhat as you go so that the top is a rustic landscape of papery peaks and valleys totally covering the top of the tart. Brush quite generously with butter and scatter over a scant handful of sugar. (You may have some butter and sugar left over once you're done. If you do, use them for something else. The same goes for the Armagnac, of which you will have a lot left: use it in fruit salad or let a piece of pound cake drink it up...or serve it in tiny glasses with dessert.)
- Remove the springform ring, leaving the formed croustade on the baking sheet. Bake until the pastry is fully cooked and golden, about 40 minutes. Remove from the oven, slide onto rack and cool. Serve with ice cream on the side or all on its own.
APPLES, PRUNE, AND BRANDY CRISP
Categories Food Processor Fruit Dessert Bake Thanksgiving Dried Fruit Prune Apple Brandy Fall Winter Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F.
- Bring brandy to a boil in a small saucepan and remove from heat. Stir in prunes and let stand while making topping.
- Pulse together flour, 6 tablespoons brown sugar, butter, salt, and cinnamon in a food processor until mixture resembles coarse meal. Add oats and pulse once or twice to just combine.
- Peel, quarter, and core apples and cut into 1/2-inch wedges. Transfer apples to a 1 1/2-quart shallow baking dish and toss with prune mixture and remaining 2 tablespoons brown sugar.
- Sprinkle topping evenly over apple filling and bake in middle of oven until topping is golden brown and filling is bubbling, about 30 minutes.
BAKED CRISP WITH FIVE SPICED APPLES, PEARS, DRUNKEN PRUNES, AND MASCARPONE CREAM
Steps:
- In a small pot over low heat, add the prunes and wine. Bring to a simmer and then remove from the heat and let steep for 10 to 15 minutes.
- Plating: Remove the cobbler dishes from the oven and serve hot topped with mascarpone cream.
- In a medium bowl, combine the apples and pears with the lemon juice. Using another small bowl, mix together the sugar, cornstarch, five-spice powder, cinnamon, cloves, and ginger. Add the dry mixture to the apples and pears and toss until coated. Pour the prune and sugar mixture into the fruit and toss again.
- Coat the cobbler dishes with butter and generously fill with the fruit mixture (it will shrink down as it bakes). Top each serving with 1/4 cup oat crisp topping and bake in a preheated 350 degrees F oven for 30 to 45 minutes, until the fruit is tender and topping is golden and crunchy. In a small bowl, mix the mascarpone with the chopped lemon zest. Reserve in the fridge.
- In a food processor, combine the oats, butter, flour, and both sugars and blend just until crumbly. Be careful not to over-process, as the mixture will become pasty.
APPLE-BRANDY BETTY
This take on a classic American dessert gets a splash of brandy to help add a rich note that complements the filling of apples and prunes.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. In a medium bowl, toss bread with butter until coated. In a large bowl, toss together apples, brown sugar, maple syrup, nutmeg, prunes, brandy, juice, and half the bread until combined. Transfer mixture to an 8-inch square baking dish and top with remaining bread.
- Cover with foil and bake until mixture is bubbling and apples are tender, about 40 minutes. Uncover and bake until top is browned, 10 to 15 minutes. Let cool 15 minutes. Serve with ice cream or whipped cream.
Nutrition Facts : Calories 311 g, Fat 10 g, Fiber 3 g, Protein 3 g, SaturatedFat 6 g
APPLE-PLUM CRISP
Provided by Florence Fabricant
Categories easy, weekday, dessert
Time 1h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Use a little of the butter to grease a five- to six-cup baking dish. Melt two tablespoons of the butter.
- Toss plums and apples together in a bowl with melted butter, a quarter cup oat bran, a half cup brown sugar and a half teaspoon cinnamon. Spread in baking dish.
- Use fork or pastry blender to combine remaining oat bran, sugar and cinnamon with remaining butter unti crumbly. Spread over fruit. Bake about 40 minutes, until bubbly. Allow to cool to just warm and serve with ice cream.
APPLE AND PLUM CRISP
A friend gave me fresh apples and plums, and I wondered if you could make a crisp with both? Surprise, surprise, there is a recipe for apples and plums and it is delicious! I left the skin on my apples and still loved it. Recipe courtesy of www.itsfoodtime.com. I ate this plain, but feel free to add ice cream or whipped cream.
Provided by AmyZoe
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Peel and slice the apples.
- Halve and pit the plums.
- Toss the apples and plums with the sugar and butter.
- Combine topping ingredients (flour, sugar, brown sugar, cinnamon, nutmeg, salt, butter, and oats) in a bowl. Don't overmix.
- Arrange the fruit in a 9x13" glass baking dish.
- Sprinkle the topping over the fruit.
- Bake in the oven at 375 for about 1 hour or until the juice is bubbling and the apples are tender.
Nutrition Facts : Calories 174.2, Fat 7.1, SaturatedFat 4.3, Cholesterol 17.8, Sodium 74.6, Carbohydrate 28.1, Fiber 2.3, Sugar 20, Protein 1.3
APPLE-PRUNE CRISP WITH HAZELNUT TOPPING
Make and share this Apple-prune Crisp with Hazelnut Topping recipe from Food.com.
Provided by Bev I Am
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- For filling: Preheat oven to 375°F.
- Butter 8-inch glass baking dish.
- Mix both sugars, flour, and cinnamon in large bowl.
- Mix in apples, then prunes.
- Let mixture stand 5 minutes.
- Transfer filling to prepared dish.
- Bake until beginning to bubble at edges, about 20 minutes.
- Meanwhile, prepare topping: Mix first 4 ingredients in medium bowl.
- Add butter; using fingertips, rub in until moist clumps form.
- Rub in hazelnuts.
- Scatter topping over filling.
- Continue baking until topping is golden and juices are bubbling thickly, about 20 minutes.
- Cool slightly.
- Serve warm with ice cream.
Nutrition Facts : Calories 626.4, Fat 32.7, SaturatedFat 8.9, Cholesterol 30.5, Sodium 157.8, Carbohydrate 84, Fiber 8.7, Sugar 58.9, Protein 7.8
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