Vicky's summer fruit crisp
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
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.
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.