Ginger Fruit Crisp Food

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.

SUMMER BERRY CRISP

Steps:

• 1. Preheat the oven to 350°F. Butter a 9-inch Pyrex pie plate.
• 2. Gently combine the berries with the sugar, flour and cinnamon; place in the prepared pie plate.
• 3. Prepare the topping: Combine the oats, flour, both sugars and salt in a bowl. Use a pastry blender or 2 knives to work in the butter until topping resembles coarse meal. Sprinkle evenly over the berries.
• 4. Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve in dessert bowls with whipped cream or ice cream.

INDIVIDUAL FRUIT CRISP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine blackberries, sugar, and cornstarch in a bowl. Place into an oven-safe ramekin.
• Combine flour, oats, sugar, butter, and allspice in a bowl; mix well to fully incorporate butter. Add to the top of the ramekin.
• Bake in the preheated oven until golden on top, about 20 minutes.

GINGER FRUIT CRISP

Steps:

• In a large bowl, combine brown sugar and cornstarch. Add the plums, peaches and nectarines; gently toss to coat. Transfer to a greased 8-in. square baking dish., For topping, in a small bowl, combine the gingersnap crumbs, oats, brown sugar, ginger, cinnamon and salt. Cut in butter until crumbly. Stir in almonds; sprinkle over fruit., Bake at 350° for 30-35 minutes or until filling is bubbly and topping is browned. Serve warm with whipped cream if desired.

4-INGREDIENT FRUIT CRISP

Steps:

• Preheat the oven to 375*F. Prepare fruit: slice large fruit (like apples and strawberries) and keep small fruit (like blueberries) intact. Toss fruit with 1/4 cup flour and 3/8 cup sugar, and pour into a deep baking dish (roughly 9" x 13" x 2").
• For the topping: mix 1 cup flour and 1/2 cup sugar together in a food processor. Add the butter pieces, and pulse until crumbly; the biggest clumps should be 2-3 inches. Turn off the processor and break the largest clumps with your hands, so that the pieces range from 1/4-inch to 1-inch in size. (If you don't have a food processor, you can use a fork instead.).
• Pour the crumbles over the fruit, and bake the crisp. If using berries/soft fruit: pour crumbles over the fruit and bake 30-40 minutes, uncovered. If using apples/firm fruit: bake 20 minutes covered with foil (or until fruit starts softening), then pour crumbles over top and cook for 30-40 minutes uncovered.
• When done, fruit should be cooked and crumbles browned. Cool for about 15 minutes, and serve warm. Crisp stores well, covered in the fridge, for up to 5 days.

GINGER FRUIT CRISP

Steps:

• In a large bowl, combine brown sugar and cornstarch. Add the plums, peaches and nectarines; gently toss to coat. Transfer to a greased 8-in. square baking dish.
• For topping:.
• In a small bowl, combine the gingersnap crumbs, oats, brown sugar, ginger, cinnamon and salt. Cut in butter until crumbly. Stir in almonds; sprinkle over fruit.
• Bake at 350° for 30-35 minutes or until filling is bubbly and topping is browned. Serve warm with whipped cream if desired.