Fruit Crisp Recipes: Apple-Cranberry Crisp | Submitted By: Christina

2 pounds Granny Smith apples - peeled, cored and thinly sliced3/4 cup cranberries1/4 cup white sugar3 teaspoons ground cinnamon1 teaspoon ground nutmeg1/3 cup quick-cooking oats1/3 cup all-purpose flour1/2 cup packed light brown sugar1/4 cup butter, cut into pieces1/2 cup chopped pecansPreheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish. In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish. In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples. Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender. Amount Per Serving  Calories: 269 | Total Fat: 11.5g | Cholesterol: 15mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 269

Total Fat: 11.5gCholesterol: 15mgSodium: 47mgTotal Carbs: 43.3g    Dietary Fiber: 4.4gProtein: 2.2g VIEW DETAILED NUTRITION
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Reviewed on Dec. 27, 2005 by Trischley    I made this for a Christmas dinner. It won many compliments, however it really was at its finest when it was cold. Delicious! I should've served it cold instead of reheating it before serving. I changed the amount of crisp, quadrupled it actually! Gotta love the crisp! I even baked it in a 9x13 dish since wanted more crisp than filling and, honestly, was out of dishes. This turned out to be a bit of a wrong turn. My insanity resulted in the filling just being a thin little layer at the bottom. I will definitely make this again, but next time I will bake it in a 9x9 or similar dish. Will I quadruple the crisp again? Heck yeah! I might even add more cranberries. They were great and just so few! Oh, and I threw in a handful of orange craisins, the kind you buy in a bag in the raisin area of the grocery store for a little bit of orange zesty juiciness. This recipe is a dream with vanilla ice cream. Thanks for the recipe. I'm hungry for some right now, but all leftovers were gone by the next day. Was this review helpful? [ YES ]
43 users found this review helpful I made this for a Christmas dinner. It won many compliments, however it really was at its... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Fruit Crisp Recipes: Autumn Apple-Squash Crisp | Submitted By: LMLS

4 1/2 cups butternut squash - peeled, seeded, and cut into 3/4-inch chunks2/3 cup packed brown sugar1/2 cup all-purpose flour2 eggs2 teaspoons milk2 teaspoons vanilla extract2 teaspoons ground cinnamon2 teaspoons ground nutmeg1/2 teaspoon ground cloves4 large Granny Smith apple - peeled, cored and chopped2 large carrots, peeled and shredded1 cup raisinsTopping2 cups rolled oats1 cup wheat bran1 cup packed brown sugar1/2 cup whole wheat flour1 tablespoon ground cinnamon1/2 cup melted butterPreheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Pour about 1 inch of water into the bottom of a pan. Place the squash into a steamer basket fitted into the pan. Bring to a boil, then reduce heat to medium, cover, and steam the squash until tender and easily pierced with a fork, about 15 minutes. Cool. Place the squash, 2/3 cup brown sugar, 1/2 cup all-purpose flour, eggs, milk, vanilla, 2 teaspoons cinnamon, nutmeg, and cloves in the bowl of a food processor. Pulse until the mixture is smooth. Pour into a large mixing bowl. Stir in the apples, carrots, and raisins until evenly blended. Spread the mixture over the bottom of the prepared baking dish. Mix together the rolled oats, wheat bran, 1 cup brown sugar, 1/2 cup whole wheat flour, and 1 tablespoon cinnamon with the melted butter in a bowl until crumbly. Spoon the topping over the apple-squash mixture. Bake in preheated oven until top is golden brown and the apples are tender, 30 to 45 minutes. Amount Per Serving  Calories: 353 | Total Fat: 10.1g | Cholesterol: 56mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 353

Total Fat: 10.1gCholesterol: 56mgSodium: 86mgTotal Carbs: 65.4g    Dietary Fiber: 7.7gProtein: 6.2g VIEW DETAILED NUTRITION
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Fruit Crisp Recipes: Rhubarb Strawberry Crunch | Submitted By: Michelle Davis

1 cup white sugar3 tablespoons all-purpose flour3 cups sliced fresh strawberries3 cups diced rhubarb1 1/2 cups all-purpose flour1 cup packed brown sugar1 cup butter1 cup rolled oatsPreheat oven to 375 degrees F (190 degrees C). In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish. Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture. Bake 45 minutes in the preheated oven, or until crisp and lightly browned. Amount Per Serving  Calories: 253 | Total Fat: 10.8g | Cholesterol: 27mg

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This recipe in itself deserves 4 stars, however, when tweaked a bit, the results are 10 stars! I used 4 cups of strawberries (roughly a pound and a half) and 4 cups of rhubarb (5 long stalks), 5 Tbsp flour and 3/4 cup of sugar. I probably could have used even less sugar. Bottom line is, if your strawberries are fresh and ripe, you really don't need that much sugar. I will likely try 1/2 cup next time. Then I poured the fruit mixture into a 10 x 15 1/2 bar pan. I did not adjust the topping-- I made as the recipe called for and there was more than enough to cover the top. I baked for the same amount of time and at the same temp and it came out perfect! (just be sure to put aluminum foil down in your oven because the juices run over the side of the bar pan!) This recipe will easily serve 12 and is absolutely the perfect combination of sweetness, tartness and crunchiness. Great summer recipe! Was this review helpful? [ YES ]
185 users found this review helpful This recipe in itself deserves 4 stars, however, when tweaked a bit, the results are 10 stars!...

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