Biff's Fruit Crisp
I made some fruit crisp tonight with apples, pears, cherries,
and pear nectar that I thought came out perfectly. Here is, to
the best of my recollection, how to make it.
Fruit Mixture
6 cups sliced apples or sliced pears or tart pie cherries
1 cup apple cider or pear nectar or cherry juice
2 tbs cornstarch (or flour)
1 tbs sugar
1 tsp cinnamon
Topping
1 cup flour
¼ cup sliced almonds
¼ cup rolled oats
½ cup brown sugar
¼ cup granulated sugar
½ tsp cinnamon
½ tsp nutmeg
8 tbs (1 stick) butter, cut into small cubes
Preheat oven to 375°F and grease a 8x13x2-inch glass baking dish.
Fruit Mixture. Add sugar to 6 cups sliced fruit and toss.
Add cornstarch and cinnamon to liquid and whisk. Combine fruit
with liquid and mix.
Topping. In a mixing bowl, combine all dry ingredients and
mix. Cut in butter and mix on low speed until pea-sized clumps form,
about 4 to 5 minutes.
Transfer fruit to baking dish. Sprinkle topping over fruit.
Bake for 30-35 minutes. Serve with ice cream.
Variations. A medley of fruit in the crisp is also quite good;
such as a combination of 4 cups apples, 1 cup pears, 1 cup cherries
with 1 cup pear nectar... or a single source of fruit can be used.
Sliced fresh peaches and peach nectar would probably be yummy too.
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