TART RED-FRUIT CRISP
Tempt with a trio of ruby-red fruits-cherries, raspberries and cranberries. A warm, oatmeal-and-cinnamon topping is a perfect match for the tart little red gems.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Grease bottom and sides of 8-inch square (2-quart) glass baking dish with shortening.
- In 3-quart saucepan, mix reserved juice from cherries, the granulated sugar, cornstarch and 1/2 teaspoon cinnamon. Cook over medium heat, stirring constantly, until mixture is bubbly and thickened. Gently stir in cherries, raspberries and cranberries. Spoon into baking dish.
- In medium bowl, mix all topping ingredients until crumbly; sprinkle over fruit mixture.
- Bake 30 to 35 minutes or until topping is golden brown and fruit mixture is bubbly.
Nutrition Facts : Calories 280, Carbohydrate 54 g, Cholesterol 15 mg, Fat 1, Fiber 4 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 37 g, TransFat 0 g
TART CHERRY CRISP
"Our family first made this dessert after an outing to a cherry orchard," explains Mrs. Grossman of Brooklyn, New York. "We used the fresh fruit we picked to make several of these crisps."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Place cherries in an ungreased 9-in. pie plate. Sprinkle with sugar. In a small bowl, combine the flour, brown sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle over cherries. , Bake, uncovered, until top is bubbly, 30-40 minutes. Serve warm.
Nutrition Facts : Calories 243 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 186mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 2g fiber), Protein 2g protein.
A LITTLE FRUIT WITH MY CRISP
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 13
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
THREE FRUIT CRISP
Try this warm crisp topped with a scoop of caramel ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Combine the fruit in a large bowl. Add spices and sugar, and mix together with a wooden spoon. Place in a large buttered baking dish, such as a 14-inch oval casserole or 11-by-7-inch pan.
- Combine flour, brown sugar, and oatmeal in a large bowl. Cut in butter with a pastry cutter until evenly distributed. Stir in pecans. Spoon over fruit to cover.
- Bake until juices bubble and topping is golden brown, 35 to 40 minutes.
FRESH FRUIT TART WITH GINGERSNAP CRUST
Make and share this Fresh Fruit Tart With Gingersnap Crust recipe from Food.com.
Provided by Mary K. W.
Categories Tarts
Time 28m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- For Crust:.
- In a medium bowl, combine ground cookies and sugar. With a pastry blender or two knives, add butter-flavored shortening and mix until moist clumps form. Press mixture into bottom and up sides of 10" removable bottom tart pan. Bake until golden, about 8 minutes. Watch carefully as it can easily burn at the end of the cooking time. Let cool.
- For Filling:.
- Combine cream cheese, sugar and lemon juice with electric mixer until well blended. Add whipping cream and beat at high speed until light and fluffy. Spread in tart shell and chill several hours.
- Arrange fruit on top of chilled filling. Combine preserves with water and brush over top. Garnish and serve.
Nutrition Facts : Calories 522.5, Fat 29.5, SaturatedFat 13.5, Cholesterol 51.6, Sodium 464.4, Carbohydrate 60.7, Fiber 1.3, Sugar 24.5, Protein 5.7
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