Fruit Crisp Topping Food

CRUNCHY CRISP TOPPING

Steps:

• Combine the flour, both sugars, salt, and cinnamon or nutmeg, if using, in a medium bowl. Rub in-the butter with your fingertips until it's well blended and the mixture crumbles coarsely; it should hold together when you pinch it. Refrigerate until needed.
• Adding oatmeal makes a more voluminous topping with a rustic, crumbly texture. Add 1 cup old- fashioned oats to the master recipe.
• Cornmeal adds some unexpected crunch but makes the topping a bit less crumbly. Add 1/4 cup cornmeal to the master recipe.
• After rubbing in the butter, add 1/3 cup chopped walnuts, pecans, or hazelnuts, or sliced almonds to any of the recipes above.

FRUIT CRISP TOPPING

Steps:

• Here is the recipe I use to make a topping for peach and apple crisps:.
• In sm bowl, mix brown sugar & flour; cut in butter; stir in oats.Sprinkle over prepared fruit in 8x8" pan.
• Bake 20-25 minutes
• For an 8x8" pan, you would need appx 4 c of fruit, prepared to your taste (sugar, spices, extract, flour, etc.) or two 15oz cans of canned fruit (dummped into 8x8" pan).

FRUIT CRISP TOPPING MIX

Steps:

• Combine all ingredients in a large bowl.
• Store in an airtight container.
• CAN BE STORED IN A COOL DRY PLACE FOR UP TO ONE YEAR.
• To make crisp: Place pie filling in 8 inch square pan.
• Cut butter into 1 cup of topping mix until crumbly.
• Sprinkle over fruit.
• Bake at 350 degrees for 30-40 minutes or until golden brown.

FRUIT CRISP TOPPING

Steps:

• In a large mixing bowl, mix the flour, brown sugar, cinnamon, and salt. With a food processor, pastry blender or your fingers, work the butter into the flour mixture just until it comes together and large clumps form. Fold nuts into the mixture. Chill until ready to use.
• Cook's Note: Crisp topping can be refrigerated up to a week or frozen for up to 2 months.
• Fruit Crisp Variations:
• Strawberry-Rhubarb Crisp: Chop 2 pounds rhubarb into 1/2-inch thick slices. Combine with 1 pound quartered strawberries, 1/3 cup sugar and 1 tablespoon fresh lemon juice. Allow mixture to macerate for 20 minutes before transferring to a baking dish and topping with crisp topping.
• Raspberry-Peach Crisp: Peel 5 large peaches and slice into wedges. Combine with 1 1/2 cups raspberries, 1 teaspoon fresh orange zest, and 1/3 cup sugar. Top the mixture with crisp topping.
• Cranberry-Pear Crisp: Peel, core, and dice 4 large pears. Combine with 1 cup cranberries, 1 tablespoon fresh lemon juice, and 1/3 cup sugar. Top the mixture with crisp topping.

A LITTLE FRUIT WITH MY CRISP

Steps:

• Preheat the oven to 350 degrees F.
• For the berry mixture: In a medium bowl, combine the raspberries and strawberries, granulated sugar, cornstarch and vanilla. Stir and set aside.
• For the crisp: Butter an 8-inch square baking dish. In a large bowl (or food processor), combine the butter pieces, flour, oats, granulated sugar, brown sugar, pecans and salt. Cut together with a pastry cutter (or pulse in the food processor) until the mixture resembles coarse crumbs.
• Press half of the crisp mixture into the prepared baking dish. Top with the berry mixture, then sprinkle the remaining crisp over the top. Bake until the topping is golden brown, about 45 minutes. Allow to sit for 10 minutes before serving.
• For the whipped cream: Add the cream and granulated sugar to the bowl of a mixer and whip until soft peaks form.
• Scoop out the crisp with a spoon and top with sweetened whipped cream

FRUIT CRISP BY HEART

Steps:

• Preheat the oven to 400 degrees F.
• For the crisp: Mix together the flour, brown sugar, cinnamon and salt in a bowl. Using a pastry blender, 2 knives or a food processor, cut in the butter. Stir in the oats.
• For the fruit: Toss the fruit with the cornstarch, granulated sugar as needed and the lemon zest if using.
• Transfer the fruit mixture to a baking dish and top with the crisp mixture. Bake until the middle is warmed through and the top is crispy and golden brown, 50 to 55 minutes.

FRUIT CRISP

Steps:

• Preheat the oven to 375°F Grease an 8 or 9 inch square baking dish.
• In a large bowl, toss the fruit with the granulated sugar and cornstarch; pour into prepared baking dish.
• In a food processor or in a bowl with a fork or pastry blender, combine the flour, margarine, brown sugar and cinnamon. mix and mash until the mixture becomes moist and crumbly., Sprinkle evenly over the top of the fruit in the baking dish.
• Bake for 35-45 minutes, until the fruit is bubbly and the topping is browned. Serve warm with ice cream or whipped cream.
• TIP: Fantastic fruit ideas: peeled, pitted and sliced peaches; cored, sliced apples, or pears; diced rhubarb; blueberries, strawberries, raspberries; pitted and quartered plums.

APPLE CRISP TOPPING

Steps:

• Combine brown sugar, flour, cinnamon, salt, and cardamom in a large bowl. Cut in butter until blended and the mixture resembles small peas. Mix in oats with a wooden spoon.

FRUIT CRISP TOPPING

Steps:

• Melt enough butter until mixture is crumbly in texture or balls up. Put 2 cans of your favorit pie filling or fruit in pan and add mixture to top. Bake at 350 for 1/2 hour.

CRISP TOPPING

Steps:

• In a large bowl, combine all ingredients. Using an electric mixer, beat on low until coarse crumbs form.

FRUIT CRISP TOPPING MIX

Steps:

• Combine the first seven ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Yield: 13 batches (13 cups total)., To prepare fruit crisp: Place pie filling in an 8-in. square baking dish. Cut butter into 1 cup topping mix until crumbly; sprinkle over fruit. Bake at 350° for 30-40 minutes or until lightly browned. Serve warm with ice cream if desired.

CRISP TOPPING

Steps:

• cream butter,add sugar,oatmeal,cinnamon, salt, Baking powder, flour.
• mix together until crumbly.