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Fruit Crisps
This is a terrific recipe. Throughout every season, there is some fresh fruit
that you can turn into a crisp. Here is a recipe for Strawberry Crisp, but it is
interchangeable with Apples, Peaches, blueberries or any other fruit you love.
You can do almost anything with the topping, which is addictive in its own
delicious way. Here I have 2 recipes for crumb. The first makes a large amount
for a large crisp in a 12" or more pan or casserole. The Crisp 2 is 1/2 first
recipe and used for smaller crisps. The first time you make this...you may want
to try Crisp 2 and see how you like it. As for the fruit, you can use as much or
little as you like. With most fruit...I had sugar and flour. The sugar will
sweeten the fruit and the flour with thicken the juice so it does no run when
you cut into the finished crisp.
THE TOPPING
3 cups walnuts -- chopped
5 1/4 cups flour, all-purpose
1/2 cup granulated sugar
2 cups brown sugar, packed
3/4 teaspoon cinnamon
2 cups unsalted butter -- softened
TOPPING 2
1 1/2 cups walnuts -- chopped
2 1/2 cups all-purpose flour
1 cup brown sugar, packed
1/4 Cup granulated sugar
1/2 teaspoon cinnamon
1 cup unsalted butter -- softened
THE FRUIT
Strawberry and Rhubarb Filling
4 pounds rhubarb -- chopped
1 1/2 cups granulated sugar
1 pint strawberries -- sliced
6 tablespoons flour
Directions for THE TOPPING:
Heat the oven to 375. Toast the walnuts in the preheated oven for 4 - 6
minutes., or until they are nutty and brown. cool them and chop them in a
processor or by hand until the are 1/4" pieces or smaller.
Mix the crumb flour and sugars, butter and Cinnamon until the mixture begins to
hold together and look moist and crumbly. Add the walnuts.
THE FRUIT:
Prepare whatever fruit that you are using and toss the prepared fruit with the
sugar and flour. Use your judgment here on how much sugar to use. Rhubarb and
blueberry need more than Peaches and Strawberries.
Bake in a 375 degree oven for 45 minutes or until the juices bubble thick around
the edges and the fruit is tender and soft. If the top browns too quickly, cover
the top with a sheet of foil until it finishes baking.
Serve warm with thick cream or a big scoop of Vanilla Ice Cream.
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