Vicky's summer fruit crisp

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 228.6
  • Total Fat: 9.8 g
  • Cholesterol: 16.6 mg
  • Sodium: 4.2 mg
  • Total Carbs: 32.2 g
  • Dietary Fiber: 3.2 g
  • Protein: 2.8 g

View full nutritional breakdown of Vicky's summer fruit crisp calories by ingredient
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Introduction

Modified from a King Arthur recipe, to reduce the amount of sugar and the quantity of the topping. You can vary the amount of the different fruits, to achieve a total of 6-7 cups. You can also omit the plums altogether, making it a peach-and-berries dessert.
Adding a few crushed amaretti biscotti to the topping will make it even more interesting.
Modified from a King Arthur recipe, to reduce the amount of sugar and the quantity of the topping. You can vary the amount of the different fruits, to achieve a total of 6-7 cups. You can also omit the plums altogether, making it a peach-and-berries dessert.
Adding a few crushed amaretti biscotti to the topping will make it even more interesting.

Number of Servings: 12

Ingredients

    Filling:
    Peaches fresh, 3 cup slices
    Plums, 3 cup, sliced
    Mixed Berries, 1 cup
    Unbleached All-Purpose Flour, 0.33 cup
    Granulated Sugar, 0.5 cup
    Salt, 0.25 tsp
    Lemon juice, 3 tbsp (freshly squeezed)
    Almond extract, 0.5 tsp

    Topping:
    Brown Sugar, 0.5 cup, unpacked
    Unbleached All-Purpose Flour, 0.5 cup
    Old-fashioned oats, 0.5 cup
    Walnuts, 0.5 cup, chopped
    Salt, 0.25 tsp
    Cinnamon, 1 Tbs
    Nutmeg, 0.25 tsp
    Butter, unsalted, 0.4 cup (softened)

Directions

Pre-heat the oven at 160 degrees Celcius.
Lightly grease a baking pan.
In a small bowl, mix together 1/3 c. flour, granulated sugar, and salt.
In a big mixing bowl, mix together the peaches, plums, dry mixture, lemon juice, and almond extract, and spoon into the prepared pan. Sprinkle the berrie son top.
Make the topping: Combine the brown sugar, remaining flour, oats, nuts, and spices, then mix in the soft butter until the mixture is crumbly.
Sprinkle the topping over the fruit mixture, shaking the pan to distribute it evenly.
Bake the crisp for 40 to 50 minutes, until the topping is golden brown and the filling is bubbly. Remove from the oven, and cool briefly before serving.

Number of Servings: 12

Recipe submitted by SparkPeople user FLIPMYKARMA.

TAGS:  Desserts |

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