Posts Tagged crisp

Blueberry Crumble

I found this recipe online somewhere, but I can’t remember where.

  • 2 1/2 cups frozen or fresh blueberries
  • 1 tablespoon sugar
  • 1 tablespoon flour
  • 1 tablespoon orange juice
  • 1 1/2 cup oats
  • 3/4 cup of pecans or almonds, chopped.
  • 1/2 cup brown sugar
  • 1/3 cup flour
  • 3/4 teaspoon cinnamon
  • 5 tablespoons oil (we used butter instead)
  1. Preheat oven to 400F.
  2. Toss the berries with the sugar, flour and juice. Place in the bottom of a pie plate.
  3. Mix together the oats, almonds, brown sugar, flour and cinnamon. Mix in the oil (or cut in the butter) until mixture has a crumbly consistency. Sprinkle over top of the berries.
  4. Bake 20 to 25 minutes.

Blueberry Crumble

Verdict: First off, this definitely had more of a blueberry crisp texture then a crumble. It didn’t hold together at all when you took a serving of it. I didn’t really like the taste that the orange juice gave the berries.

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Old-Fashioned Apple Crisp

I am not sure where I found this recipe. Probably somewhere online.

It’s pretty similar to other crisp recipes I’ve tried, but as it had an ingredient that I have never tried in an apple crisp (or any other crisp) I had to give it a try.

  • 4 cups peeled and sliced tart apples (we used Granny Smith apples)
  • 3/4 cup packed brown sugar
  • 1/2 cup flour
  • 1/2 cup rolled oats
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/3 cup cold butter

1. Place apples in an 8×8 baking dish.

2. In a bowl, combine brown sugar, flour, oats, cinnamon and allspice. Cut in butter until crumbly. Sprinkle over apples.

3. Bake at 375F for 30-35 minutes or until apples are tender.

Apple Crisp (2)

Verdict: This was a delicious apple crisp. I didn’t really notice the allspice, but that didn’t stop the enjoyment of this dessert!

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Blueberry Crisp

I found this recipe on another food blog. (We halved the original recipe.)

Filling:

  • 3 cups blueberries
  • 1/2 tablespoon cornstarch
  • 1/8 cup sugar
  • Pinch of salt (we didn’t use)

Topping:

  • 1/4 cup flour
  • 1/4 cup oats
  • 1/8 cup brown sugar
  • 1/8 cup sugar
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 3/8 cups ground walnuts (we probably used closer to 1/2 cup)
  • 1/8 cup of butter, room temperature, cubed

1. Preheat oven to 375F.

2. Toss the blueberries with the cornstarch, sugar and salt (if using). Place berries in a baking dish.

3. Combine flour, oats, brown sugar, sugar, cinnamon, nutmeg and nuts in a bowl. Cut in butter until the mixture looks crumbly. Top blueberries with crumb mixture. Bake for 40 min.

Blueberry Crisp

Verdict: I loved the topping of this crisp. I had never had a crisp that had nuts in the topping before, but I thought it worked very well. For me, though, I tend to like crisp’s with more topping compared to filling. I think I would have liked this recipe better if we hadn’t halved the topping, because there didn’t seem to be enough to cover all of the blueberries.

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Apple Crisp Dessert

This is a Kraft recipe.

  • 5 cups sliced, peeled apples (I think there should have been more. There wasn’t enough to really cover the bottom of the baking dish we used. And I say this as someone who normally likes the more topping than apples)
  • 1/2 cup sugar, divided
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 cups shredded mild cheddar cheese (we used old cheddar; in the linked version of the recipe it says one cup, but in the version I was sent through my Kraft e-mail subscriptions I had 2 so that is what we used)
  • 1/2 cup flour
  • 1/2 cup plain bread crumbs (again here I had plain but the linked version says fresh)
  • 1/2 cup sliced almonds
  • 1/2 cup raisins
  • 1/4 cup melted butter

1. Preheat oven to 325F.

2. Toss apples with 1/4 cup of the sugar, cinnamon and the nutmeg.

3. Place apples in a 9×9 inch buttered baking dish. (This could have been why it felt like we didn’t have enough apples, because we used a bigger dish.)

4. Mix remaining sugar, cheese, flour, bread crumbs, almonds, raisins and melted butter and sprinkle over apples.

5. Bake 40 min or until browned and apples are tender.

Cheesy Apple Crisp

Verdict: Having loved the apple and cheddar grilled cheese recipe I have, I was looking forward to trying the apple/cheddar combination in more apple desserts, but I was disappointed in this recipe. There was no real cheese flavour. I actually found that I tasted nutmeg more than I did the cheese. The topping really didn’t hold together well, which may be due to the fact that the recipe used a melted butter rather than having us cut in cold squares of butter.

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Apple Crisp

This is a Kraft recipe.

  • 4 large Granny Smith apples (we used 6 medium ones) peeled and thinly sliced
  • 1/2 cup brown sugar, divided
  • 2 teaspoons cinnamon, divided
  • 1/2 cup oats
  • 1/2 cup margarine (we used butter)
  • 10 Peek Freans Lifestyle shortbread cookies, crushed into crumbs

1. Preheat oven to 350F. Toss apples with 1/4 cup of brown sugar and 1 teaspoon of cinnamon. Spoon into 9 inch square baking dish.

2. Combine oats, remaining brown sugar and cinnamon. Cut in margarine (or butter) until mixture resembles coarse crumbs. Add cookie crumbs. Spoon over apples.

3. Bake 30-35 minutes until apples are tender.

Apple Crisp

Verdict: This recipe got mixed reviews. I liked it and thought the cookie crumbs added an interesting flavor to the crisp, but my sister was not a fan of the taste (odd, since she really loves the cookies used for the crumbs).

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Apple and Blueberry Crisp

Though I am not completely sure, I think I found this recipe in one of the free French newspapers they hand out at the Metro stations.

  • 1 cup oats
  • 1/2 cup flour
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 cup butter, cold, cut into pieces
  • 2 1/2 cup blueberries
  • 4 cups peeled, diced apples

1. Preheat oven to 375F. Lightly grease baking dish.

2. In a medium bowl, combine oats, 1/4 cup of the flour, 1/4 cup of the sugar and the cinnamon.

3. Cut in the butter until the mixture is grainy.

4. In a big bowl, mix together the blueberries, apples, remaining 1/4 cup flour and 1/4 cup sugar.

5. Pour the fruit mixture into the baking dish. Cover with oat mixture.

6. Bake 50 min, until crust is golden and apples are tender.

Verdict: Although I thought the fruits worked together, there was something off about the crust. As a whole, it just wasn’t crispy enough for me.

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Apple Raspberry Crisp

I found this recipe in the Inspire magazine given out at my grocery store.

  • 3/4 cup flour
  • 1/2 cup oats
  • 1/2 cup + 3 tablespoons brown sugar
  • 1/2 cup almonds, chopped (we had only about half this amount left in the house)
  • 1/2 teaspoon cinnamon
  • 1/3 cup butter, cold
  • 4 apples (or 3 cups), peeled, cored and sliced
  • 3 cups raspberries

1. Preheat oven to 350F.

2. Mix flour, oats, the 1/2 cup brown sugar, almonds and cinnamon in a bowl. Cut the butter into small pieces and add to mixture. Combine the butter with the mixture until it resembles coarse bread crumbs.

3. Combine fruit in another bowl. Mix with the 3 tablespoons brown sugar.

4. Place fruit in a 9×9 baking dish. Top with oat mixture. Bake 45 min.

Verdict: I am not sure if we made it in too big a bowl, but the topping was much thinner than I would normally like on top of a crisp. Maybe if we had the right amount of nuts it would have been different, but I am not sure. My sister and I both thought that the raspberries kind of overpowered the apples so that you couldn’t even taste that there were apples in the dish, but my mom thought it has the right balance.

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