THREE BERRY CRISP
This is delicious . I once had it in Lake Louise and the other day came across it in a magazine in a Doctors office.
Provided by DotM7037
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Slice the apples and place in greased 2.
- 5 quart baking dish.
- Add strawberries quartered add rhubarb cut in 1 inch length,s.
- Mix together sugar, flour and cinnamon and stir gently through fruit.
- Mix together topping of oats, flour, brown sugar, cinnamon and nutmeg and sprinkle over fruit mixture.
- Melt butter and pour over all.
- Bake at 350 for 1 hour.
TRIPLE BERRY CRISP
This is a wonderful berry crisp. I use a triple berry mixture of raspberries, blackberries, and blueberries, but just one works well too! My family loves it! Serve it with whipped cream and it looks great.
Provided by Anonymous
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
- In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
- Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.
Nutrition Facts : Calories 294.8 calories, Carbohydrate 35.6 g, Cholesterol 40.7 mg, Fat 16.3 g, Fiber 3 g, Protein 3.2 g, SaturatedFat 9.9 g, Sodium 113.4 mg, Sugar 16.9 g
TRI-BERRY CRUMBLES
Steps:
- Preheat the oven to 350 degrees F. Place 6 creme brulee dishes on a sheet pan lined with parchment paper.
- In a large bowl, toss together the blueberries, raspberries, strawberries, 1/2 cup granulated sugar, the cornstarch, lemon zest, and lemon juice. Divide the mixture evenly among the creme brulee dishes, including any juices that collect.
- For the crumble, combine the flour, granulated sugar, brown sugar, oats, cinnamon, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix it on low speed until the mixture is crumbly. Pinch it with your fingers until it makes large crumbles and distribute it on the berries (it will not cover them entirely). Bake for 35 to 40 minutes, until the juices are bubbly and the topping is browned. Serve warm with a small scoop of vanilla ice cream.
INDIVIDUAL BERRY CRISPS
Provided by Alton Brown
Categories dessert
Time 1h10m
Yield 4 individual crisps
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Place the frozen berries, sugar, cornstarch and 1/2 cup of the crisp topping into a medium mixing bowl and stir to combine. Divide the mixture evenly between 4 (7 to 8-ounce) ramekins. Top each ramekin with 1/2 cup of the remaining crisp topping. Place the ramekins on a sheet pan and bake on the middle rack of the oven for 30 to 35 minutes or until the fruit is bubbling and the topping is browned. Allow the crisps to cool for 15 minutes before serving.
- 5 ounces all-purpose flour, approximately 1 cup
- 2/3 cup sugar
- 1 1/2 cups chopped nuts such as; walnuts, pecans, or almonds
- 1 1/2 cups crushed crackers, gingersnaps or cereal
- 4 ounces unsalted butter, cubed and chilled
- Place the flour, sugar, nuts and crackers into a large mixing bowl and combine. Work the butter into the dry ingredients with your hands until it is crumbly. Store in the refrigerator for up to a week. Use as topping for crisps, cobblers or grunts.
- Yield: 4 1/2 cups
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- Preheat oven to 350°F. Spray 6 individual dessert ramekins (or an 8x8-inch square baking dish) with cooking spray.
- To make the berry filling, mix the frozen berries, flour, sugar, and vanilla together in a large bowl.
- To make the crumble topping, mix the flour, sugar, and cinnamon together in another large bowl. Cut in the butter with a fork until it’s the size of peas. Stir in the oats and pecans.
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