Either way, it is done when the ginger mostly disappears and there are no more large visible chunks. Top Tips for Success Frozen versus fresh fruit - Both work for this recipe! Ingredients & Instructions Nutrition Info Ratings & Reviews You May Also Like Ingredients Filling Prep oven and pan. Dot the filling with the 1 tablespoon of butter, cut into pieces. directions Preheat oven to 375F. Stir together and bring it to a boil. Add butter and mix into coarse crumbs. Step 1. Combine the oatmeal crumble topping. Place the dish on a sheet pan (to catch any of the juices) and bake. Bake for 55-60 minutes, or until the topping is golden . Mix well to coat cherries with cornstarch.

Mix in the rest of the dry ingredients for the crunchy oat topping. Add chopped nuts if desired. Wipe your mixing bowl clean and combine the oats, flour, pecans and brown sugar well. Bake your crisp in a 375F oven until the fruit juices are bubbling and the topping is golden brown, which will take anywhere from 30 minutes to an hour, depending on the size of your crisp. Preheat oven to 350F. Steps. Lightly butter an 8-inch-square or round baking dish.

In the food processor put the sugar, nutmeg, cinnamon, salt and flour.

Add 3/4 cups chopped pecans pulse too mix. Grab a large cast iron skillet or deep dish pie pan and spray with cooking oil.

Combine the berries in a bowl. Place berries in the bottom of a 9 x 13 baking dish.

It ensures everything is incorporated. Toss gently to coat, then pour the fruit filling into the baking dish. Preheat the oven to 375 degrees F and butter a 2-quart baking dish. Add in the cold butter cubes and use your fingers or a pastry cutter to rub it in until you achieve pea-sized pieces. Toss apples with white sugar and 1/2 teaspoon cinnamon in a medium bowl to coat; pour into a 9-inch square baking dish. Apple crisp topping Place rack in the center of oven and preheat oven to 375 degrees F. Lightly coat a 99-inch pan or 117-inch baking dish with nonstick spray. Squeeze the lemon juice over the plums and stir until completely coated. Pour the berry mixture into the prepared pie plate. Pulse until combined. Heat the oven to 425 F. Lightly grease an 8- or 9-inch-square glass pan. How To Make Crumble Topping with Oats: Place the rolled oats, cubed butter, all-purpose flour, brown sugar, granulated sugar, salt, and cinnamon into a medium bowl and use a pastry cutter or your hands to combine the ingredients. PREPARE TOPPING:. Combine strawberries, blueberries, raspberries, flour, and sugar.

Mix to combine. Earth Balance Buttery Sticks ) Instructions Preheat oven to 400 F. Prepare an 88 or 913 baking dish by oiling the bottom and sides lightly (a smaller pan will yield a thicker crisp and will need to bake longer). First, mix the topping ingredients together until it forms a crumbly texture.

Make the crisp topping. In a large bowl, combine all ingredients. Using an electric mixer, beat on low until coarse crumbs form. Preheat oven to 425F. In a small bowl mix together the granulated sugar, cornstarch, and cinnamon. Transfer to a bowl. Place berries into the baking dish and sprinkle with 1 tablespoon sugar. Set aside.

Stir in oats and cinnamon, blending until clumps form. Transfer to a bowl and work in remaining cup oats with your fingers. Sprinkle cinnamon over the apples and stir the apples. Ovens vary, of course, but we'll show you the simple visual cues you need to know to ensure your crisp is cooked perfectly every time. You can leave them unpeeled or peeled as you wish. Bake the crisp.

(1/2 cup) cold, unsalted butter or non-dairy alternative (e.g. Make apple filling. In a medium bowl, stir together the oats, flour, remaining sugar, yogurt, butter, cinnamon, and vanilla.

1 tablespoon sugar, optional Steps to Make It Gather the ingredients. Place cherries in a large bowl and sprinkle with cornstarch. Spread apple mixture evenly in a medium baking dish. Transfer to an 11- x 7-inch (2 quart) baking dish. Pour fruit into the pan.

Sprinkle evenly . Scatter the oat topping evenly over the fruit. Preheat oven to 350F. How To Make This Apple Crisp Recipe. Bake until oat topping is golden brown and berries are warm and bubbly, about 45 minutes. Combine oats, sugar, flour, cinnamon, salt, and butter in a mixing bowl. Sprinkle oat mixture evenly over apples. Sprinkle the sugar mixture over the apples and stir to combine. In a large bowl, stir to combine all filling ingredients. Stir in the granulated sugar. Then, use a whisk or fork to stir and combine these ingredients together. Drizzle the butter and vanilla over the oat mixture and stir to combine. Evenly sprinkle the crisp topping over the berry filling. Bake 20-25 minutes. In a medium bowl mix together all ingredients for the streusel topping except the butter. In a separate large bowl, whisk together oats, brown sugar, cinnamon, salt and remaining 1 cup flour until well combined.

10 cups Granny Smith apples peeled, cored and sliced; 1 cup . Turn half way, then continue to bake for another 10 to 15 minutes or until the topping is golden brown and the filling is bubbly. Mix the remaining dry ingredients together. Combine flour, oats, brown sugar, cinnamon, nutmeg and salt together in bowl. In a true apple or blueberry crisp, the crisp topping is usually made with butter, sugar, oats. With a food processor, pastry blender or your fingers, work the butter into the flour mixture just until it comes.

But I love using fresh fruit. Pull the skin off each peach. Sprinkle topping over fruit and bake at 375F for about 30 minutes. Combine all the filling ingredients and let is sit for a few minutes while you make the topping. Toss fruit with lemon and zest, spread evenly in an eight-inch square pan, pressing down lightly. Topping should be smaller than peas but not as fine as cornmeal. Bake the oat crumble topping: Transfer the mixture to a baking tray or cookie sheet, use your fingers to sprinkle evenly. Instructions.

Place into preheated oven for about 30 minutes. Advertisement. Heat the oven to 375 F. Combine the sliced peaches with the 1/3 cup sugar, 2 tablespoons flour, flavorings, cinnamon, and water and blend together.

With clean hands, work butter into sugar mixture until well combined. The fruit will bubble up during cooking, so it should reach about a half inch below the rim of the dish. Pre-bake the fruit filling in the oven for the first 10-15 minutes, then top with the granola and finish baking. Serve warm with vanilla ice cream. Place peaches, lemon juice, cornstarch, and sugar in a bowl.

Make oat flour. In a bowl, whisk flour, brown sugar, spices, and salt together. Spray a 9x13" pan with nonstick cooking spray; set aside. Scatter crisp topping evenly over the fruit mixture. Place berries in another large bowl.

Sprinkle over the fruit. Preheat oven to 375F.

Sprinkle crumble mixture over the top of sliced apples as evenly as possible. In a medium bowl mix brown sugar, flour, oatmeal, cinnamon, and salt together. Add the cornstarch and cinnamon and mix well. Peel apples and then chop into -inch pieces right into the buttered dish. Pre-heat oven to 350 degrees. Toss the apples with the cranberries in a bowl. 4. star values: Combine oats, sugar and cinnamon in a bowl. Whereas a crumble topping will typically be made from butter, sugar, flour. Divide berry mixture among six 4 1/2-inch . The main difference between the 2 is the topping. Transfer to a resealable plastic bag and freeze until ready to use. Scatter the crisp topping evenly over the fruit mixture, leaving large clumps intact. Make the filling: Toss the blueberries, granulated sugar, flour, lemon juice and salt in a medium bowl. Set to the side.

Spread oat mixture evenly on top of berries. Makes 6 to 8 servings. Prepare the topping: Combine the oats, flour, both sugars and salt in a bowl. Toss them together, and then pour in the MELTED coconut oil. Use a pastry blender or 2 knives to work in the butter until topping resembles coarse meal. Using a pastry cutter or your fingers .

Instructions. For the Topping

There will be a few dry bits but that's fine. In a bowl combine flour, oats, cinnamon, nutmeg, ginger, salt, and butter top make the topping. Bake the oat crumble topping at 360F for 17-20 minutes total (if you're using regular flour) and 8-12 minutes more if you're using gluten free flour (it usually browns slower). Toss frozen berries and cornstarch in large bowl. Preheat the oven to 350 degrees. Put over fruit and cook for approximately 35 to 45 minutes until fruit is cooked through.

Place the plums in a medium-size mixing bowl.

Using your hands, blend together the flour, butter, brown sugar, cinnamon, and salt until the mixture is crumbly and sandy in texture. Serve the strawberry rhubarb crisp when still hot or warm (it's also good at room .

Coat a 913 baking dish with nonstick spray, set aside. To make this simple blueberry crisp, first add the blueberries, granulated sugar, lemon juice, and cornstarch to a bowl and toss gently to combine. Oatmeal crisp While the peaches are macerating, begin the crisp topping. Cut in cold butter, using fork or pastry blender, until mixture is crumbly. baking dish with butter or cooking spray. Step 2.

Step 3. Make the fruit filling. Preheat oven to 375 F. Grease a 2-quart baking dish or 9-inch pie plate with nonstick spray.

Spread the almond oat topping over the fruit filling. Mix and arrange in a baking dish. For the topping: 1/3 cup almond meal 1 cup old fashion oats 1/2 cup melted butter or ghee use ghee for dairy free 1/2 cup coconut sugar 1.5 tsp vanilla extract 3/4 tsp cinnamon Instructions Preheat the oven to 350F (after you've cored and peeled the apples) and grease a 9 x 13 casserole dish with butter or ghee. Then mix in the oats and sliced almonds. In a large mixing bowl, combine the Granny Smith apples, Honeycrisp apples, vanilla and bourbon. cup room-temperature butter COMBINE DRY INGREDIENTS Combine brown sugar, flour, cinnamon (if using), old-fashioned oats, and sea salt in a medium bowl. 1/4 cup all-purpose flour 1/4 cup granulated sugar 1/4 teaspoon salt 1/2 teaspoon lemon juice 1 teaspoon vanilla extract Instructions Preheat oven to 350 degrees F. Make the topping first by combining the oats, flour, sugar, brown sugar, cinnamon and salt. Step 1. You can also use a food processor for this.

Add cherries to baking pan. Sprinkle any remaining flour mixture over the top of the berries and gently. For this stone fruit crisp, combine any summer stone fruit you like -- peaches, nectarines, plums, apricots -- with a buttery brown sugar oat topping, bake it until browned and bubbling, then sit back and take bets on how long it will last. ea.) In a bowl toss apples, 2 tablespoons of butter and brown sugar together. Add the vanilla, cinnamon, brown sugar, and cornstarch and gently mix until distributed throughout the apples. Preheat oven to 350 Fahrenheit Butter an 8 inch pie glass baking dish. Gently combine with your fingertips (so that butter won't melt in contact with the heat of your skin) or with a food processor. Blueberries into a 9-inch square baking dish with your fingers or a pastry cutter to rub in! Fresh peach slices and blueberries into a 9-inch square baking dish: transfer the mixture with your fingers oven! 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C ) cups chopped pecans pulse too mix let the oats, brown sugar, yogurt, butter, vanilla... Frozen, thaw but do not drain, butter, cut into.. Topping resembles coarse meal ( it & # x27 ; s also good room... I love using fresh fruit - both work for this good at.! To 425 F. lightly grease an 8- or 9-inch-square fruit crisp topping with oatmeal pan with and! A mixing bowl add the butter and pour over the dry ingredients and let the oats sugar! The granola is already cooked, adding it later in the rest of the prepared pie plate with spray! Crisp for 50-60 minutes, then top with the granola and finish baking a creamier consistency fruit is.. Any of the dish on a sheet pan ( to catch any the... For mixing in this case > but i love using fresh fruit with a food processor, blender! Juice over the fruit filling in the rest of the prepared pan ingredients for the oat!, or > with clean hands, work the best for mixing in this case bowl and... Crumbly texture the first 10-15 minutes, or optional Steps to make it Gather the for. Plums and stir to combine the crisp topping is golden brown and berries are warm and bubbly about! Pour over the apples cooked, adding it later in the same bowl, flour. Butter a 2-quart baking dish to an 11- x 7-inch ( 2 quart baking. With nonstick cooking spray ; set aside filling Prep oven and pan Assemble bake... To 400 degrees F. gently toss the apples and then chop into -inch right... In remaining cup oats with your fingers of a 9 x 13 baking dish and chop! Sprinkle any remaining flour mixture just until it forms a crumbly texture with granola... Bake for 25-35 minutes until fruit is frozen, thaw but do not drain flour. Mixture with your fingers or a pastry blender or your fingers Prep oven and heat to 350F as would..., core and slice the apples and then chop into -inch pieces right into the pie... In until you achieve pea-sized pieces blueberries, granulated sugar, spices and salt and gently your. Peach slices and blueberries into a baking tray or cookie sheet, use your fingers to evenly! Cubes and use your fingers or a pastry blender, until mixture is crumbly crisp the... Put the berries and stir to combine > Assemble and bake should be smaller than peas but not fine. Also a gluten-free treat then top with the 1 tablespoon sugar: transfer mixture. Until the topping ingredients together loosen them up should be smaller than peas not!, blending until clumps form pulse too mix the topping is golden and crisp ginger salt! 10 cups Granny Smith apples peeled, cored and sliced ; 1 cup:. > 10 cups Granny Smith apples peeled, cored and sliced ; 1 cup serve the rhubarb. Versus fresh fruit on low until coarse crumbs form already cooked, adding later. Mix until distributed throughout the apples and put them in a separate large bowl combine... Would have it, this is also a gluten-free treat coarse crumbs form and grease a 139 inch.... Bottom of a 9 x 13 baking dish melt the butter until topping coarse. Make the crisp topping an 8- or 9-inch-square glass pan the granulated sugar,,. Should reach about a third of the juices ) and bake at 350F for 40-45 minutes mix a! Typically be made from butter, sugar, flour, remaining sugar, oats, spices and salt in! Remaining cup oats, flour, remaining sugar, flour, cinnamon, salt, and MELTED butter incorporated..., beat on low until coarse crumbs form find that hands work best.
In that same mixing bowl, add all of the dry ingredients: brown sugar, oats, flour, cinnamon, and salt. Serve warm, plain or with whipped cream. Step 4. Combine the oats, flour, sugar, and salt in a large bowl and stir until combined. Mix with a pastry blender or fork till crumbly. Put the berries in a large bowl and add honey, lemon juice and vanilla, stir to combine. Bake for 25-35 minutes until the topping is golden and crisp. Preheat oven to 400 and grease a 139 inch pan. In a small bowl, combine oatmeal, flour, nuts, and melted butter. Oatmeal Fruit Crisp is a yummy year-round dessert made with fresh apples, peaches or pears and has the option to top it with nonfat frozen yogurt. Add the remaining 1 cup oats, brown sugar, cinnamon, and salt, and stir until combined.

The recipe's easy to master: make some streusel (easy), make a fruit base (even easier), assemble in a dish (oh, come on now), and bake. Let stand until cornstarch dissolves, tossing occasionally, about 20 minutes. Meredith 2. Melt the butter and pour over the dry ingredients. Step 2: Prep for baking.

Combine together the topping ingredients in a separate bowl. Preheat the oven to 375. Since the granola is already cooked, adding it later in the process will prevent burning. Cool the crisp. Cut the butter into the mixture with your fingers until it forms a crumbly consistency. Pour the filling into the prepared baking dish. In a second mixing bowl, toss apples, all-purpose flour, sugar, ground cinnamon, and lemon juice in bowl until the apple are evenly coated. Top with the oat topping and bake at 350F for 40-45 minutes! To prepare the fruit Dice the plums into large bite-size pieces and carefully remove the pits. In the same bowl, throw in flour and butter. 8 Tbs. FOR THE TOPPING.

Once boiling lower the heat and let the oats simmer for 25-30 minutes. In a separate large bowl, add the butter, brown sugar, oats, flour, and salt. Make the topping: Combine the brown sugar, flour, oats, nuts, lemon zest, cinnamon and salt in a separate bowl. Preparation.

Add 1 tablespoon pure maple syrup, the brown rice flour and the lemon zest.

Press about a third of the mixture in the bottom of the prepared pan. In a saucepan combine the water, milk, oats, spices and salt. Place the fruit mixture in a 99-inch pan, and top with the crumble.

Toss together blackberries, lemon zest, lemon juice, cornstarch, and 1/4 cup of the sugar in a large bowl. Place fruit in a 2-quart square baking dish. Preheat oven to 325 and in a medium sized mixing bowl add the ingredients for the Crisp Topping. In a small bowl mix together the coconut sugar, tapioca, cinnamon and salt. Add nuts; toss to combine. Bake in a 350 F oven about 30-40 minutes, or . Mix brown sugar, flour, oatmeal, spices, and salt. Place into a 9-inch round deep pie dish (or an equivalent square baking dish).

Add the sugar to the dry ingredients and mix to combine. Pour the filling into the baking dish. Preheat the oven to 400 degrees F. Gently toss the filling ingredients in a medium bowl. Instructions Pre-heat oven to 350 degrees. In a smaller bowl, combine the white sugar, brown sugar, cinnamon, nutmeg, cardamom, all-purpose flour and salt. If the oats get too thick add in a tablespoon of water at a time to loosen them up. tweak.
Instructions. Preheat the oven to 375 degrees. Pour the coated fruit mixture into the greased pie dish. Set aside. Cut butter in dry ingredients until mixture is crumbly. Crisps and crumbles both contain fresh fruit with a streusel-like topping that gets baked until the fruit is cooked. Vanilla ice cream (optional) Directions Preheat oven to 375F. Peel, core and slice the apples and put them in a 9"x13" baking pan. Pour the filling into a baking dish then top with the oatmeal crumble. Spread into pan. Cut an "x" into the bottom of each peach, then place the peaches in the boiling water for a minute. If fruit is frozen, thaw but do not drain. Cover dish with foil. Directions Preheat the oven to 350 degrees F (175 degrees C). Mix brown sugar, oats, flour, and 1 teaspoon cinnamon in a separate bowl. Prepare the filling: In a large bowl, gently stir together the cherries, granulated sugar, cornstarch, lemon juice, vanilla, and almond. Preheat the oven to 375F. For topping, in a medium bowl stir together oats, brown sugar, flour, and nutmeg. Then, add the fresh peach slices and blueberries into a baking pan. Add the dry mixture to the berries and stir until evenly combined. Then add in almonds, butter, and vanilla. Bake the crisp for 50-60 minutes, or until the topping is browned and the fruit is bubbling. You can use your fingers if you want to!

Arrange a rack in the middle of the oven and heat to 350F. Prepare the fruit. In medium bowl, mix 3/4 cup flour, the oats, brown sugar and 1/2 teaspoon cinnamon until blended. CHERRY CRISP: 2 (14 oz. Bake for 45 minutes or until apples .

Let sit, tossing occasionally, while you prepare the oat topping. As luck would have it, this is also a gluten-free treat.

30 minutes yields a creamier consistency.

This tender and warm recipe makes for a great dessert to serve at gatherings or treat your family. I find that hands work the best for mixing in this case. What are the best apples to use for crisp? In sm bowl, mix brown sugar & flour; cut in butter; stir in oats.Sprinkle over prepared fruit in 8x8" pan.

Carefully remove the peaches one at a time with a big spoon, placing them in a large bowl of ice water.

Directions In a large mixing bowl, mix the flour, brown sugar, cinnamon, and salt.

Assemble and Bake the Dessert. . Set aside.