Easy fruit dessert recipes
Step 1: Topping
Crisp Topping:
1 cup / 250 mL all-purpose flour
2/3 cup / 150 mL packed brown sugar
1/2 cup / 125 mL chopped nuts (optional)
1 tsp / 5 mL grated citrus rind
1/3 cup / 75 mL salted butter, melted
- Mix together dry ingredients; drizzle with butter and stir until crumbly.
Crumble Topping:
1 cup / 250 mL rolled oats
1/2 cup / 125 mL all-purpose flour
1/3 cup / 75 mL packed brown sugar
1/3 cup / 75 mL chopped nuts
3 tbsp / 45 mL granulated sugar
Generous pinch nutmeg or cinnamon
Pinch salt
1/3 cup + 1 tbsp / 90 mL chilled butter, diced
- Mix together dry ingredients; lightly work in butter by pinching until crumbs that hold together are formed, with no loose flour.
Crisp Topping:
1 cup / 250 mL all-purpose flour
2/3 cup / 150 mL packed brown sugar
1/2 cup / 125 mL chopped nuts (optional)
1 tsp / 5 mL grated citrus rind
1/3 cup / 75 mL salted butter, melted
- Mix together dry ingredients; drizzle with butter and stir until crumbly.
Crumble Topping:
1 cup / 250 mL rolled oats
1/2 cup / 125 mL all-purpose flour
1/3 cup / 75 mL packed brown sugar
1/3 cup / 75 mL chopped nuts
3 tbsp / 45 mL granulated sugar
Generous pinch nutmeg or cinnamon
Pinch salt
1/3 cup + 1 tbsp / 90 mL chilled butter, diced
- Mix together dry ingredients; lightly work in butter by pinching until crumbs that hold together are formed, with no loose flour.
Cobbler Topping:
1 cup / 250 mL all-purpose flour
1/4 cup / 60 mL granulated sugar
1 tsp / 5 mL baking powder
1/4 tsp / 1 mL baking soda
1/4 cup / 60 mL chilled salted butter, diced
3/4 cup / 175 mL buttermilk
1/2 tsp / 2 mL vanilla extract
- Mix together dry ingredients; with pastry blender or 2 knives, cut in butter until crumbly. Mix together buttermilk and vanilla; drizzle over flour mixture and stir with fork until soft, sticky dough is formed.
Step 2: Fruit
6 to 7 cups / 1.5 to 1.75 L sliced fruit
3 tbsp / 45 mL (for Crisp or Crumble) OR 1/3 cup / 75 mL (for cobbler) granulated sugar
1 tbsp / 15 mL cornstarch, or 2 tbsp/30 mL flour
- Mix fruit with sugar and cornstarch or flour. Place in buttered 8-inch/2 L square baking dish. Sprinkle with Crisp or Crumble Topping or for Cobbler, with spoon, drop dough in 9 evenly spaced mounds over fruit.
Step 3: Baking
- Crisp or Crumble: Bake in 350F/180C oven until fruit is bubbling and topping is crisp, 45 to 60 minutes.
- Cobbler: Bake in 400F/200C oven until fruit is bubbling and topping is light golden and no longer doughy underneath when lifted, 35 to 40 minutes.
Favourite fruit combos
Most fruits – pears, peaches, apricots, nectarines, plums, apples, quince, rhubarb or berries – alone or combined, are great for crisps, crumbles and cobblers. Try one of these classic combos:
-Apple Blackberry (2 or 3 parts apples to 1 part berries)
-Strawberry Rhubarb (2 parts berries to 1 part rhubarb)
-Peach Raspberry (3 or 4 parts peaches to 1 part berries)
-Peach Blueberry (3 or 4 parts peaches to 1 part berries)
-Pear Cranberry (2 parts pears to 1 part berries)
-Bumbleberry (mixed berries– blueberries, raspberries, blackberries or strawberries–or 3 parts mixed berries to 1 part apple and/or rhubarb)
YOU MIGHT LIKE ONE OF OUR FAVOURITES:
-Apricot, Nectarine or Peach crisp
-Rhubarb-Blueberry Crumble
-Cherry Cobbler with Toasted Almonds
You can print this guide and keep it in the kitchen by downloading our Mix & Match Fruit Desserts For Keeps PDF file. (PDF format requires Adobe Acrobat Reader. Get a free version here).
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1 cup / 250 mL all-purpose flour
1/4 cup / 60 mL granulated sugar
1 tsp / 5 mL baking powder
1/4 tsp / 1 mL baking soda
1/4 cup / 60 mL chilled salted butter, diced
3/4 cup / 175 mL buttermilk
1/2 tsp / 2 mL vanilla extract
- Mix together dry ingredients; with pastry blender or 2 knives, cut in butter until crumbly. Mix together buttermilk and vanilla; drizzle over flour mixture and stir with fork until soft, sticky dough is formed.
Step 2: Fruit
6 to 7 cups / 1.5 to 1.75 L sliced fruit
3 tbsp / 45 mL (for Crisp or Crumble) OR 1/3 cup / 75 mL (for cobbler) granulated sugar
1 tbsp / 15 mL cornstarch, or 2 tbsp/30 mL flour
- Mix fruit with sugar and cornstarch or flour. Place in buttered 8-inch/2 L square baking dish. Sprinkle with Crisp or Crumble Topping or for Cobbler, with spoon, drop dough in 9 evenly spaced mounds over fruit.
Step 3: Baking
- Crisp or Crumble: Bake in 350F/180C oven until fruit is bubbling and topping is crisp, 45 to 60 minutes.
- Cobbler: Bake in 400F/200C oven until fruit is bubbling and topping is light golden and no longer doughy underneath when lifted, 35 to 40 minutes.
Favourite fruit combos
Most fruits – pears, peaches, apricots, nectarines, plums, apples, quince, rhubarb or berries – alone or combined, are great for crisps, crumbles and cobblers. Try one of these classic combos:
-Apple Blackberry (2 or 3 parts apples to 1 part berries)
-Strawberry Rhubarb (2 parts berries to 1 part rhubarb)
-Peach Raspberry (3 or 4 parts peaches to 1 part berries)
-Peach Blueberry (3 or 4 parts peaches to 1 part berries)
-Pear Cranberry (2 parts pears to 1 part berries)
-Bumbleberry (mixed berries– blueberries, raspberries, blackberries or strawberries–or 3 parts mixed berries to 1 part apple and/or rhubarb)
YOU MIGHT LIKE ONE OF OUR FAVOURITES:
-Apricot, Nectarine or Peach crisp
-Rhubarb-Blueberry Crumble
-Cherry Cobbler with Toasted Almonds
You can print this guide and keep it in the kitchen by downloading our Mix & Match Fruit Desserts For Keeps PDF file. (PDF format requires Adobe Acrobat Reader. Get a free version here).
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