Crisp
A warm, comforting fruit crisp featuring a tender fruit base topped with a crispy, buttery topping. Perfect for showcasing seasonal peaches, apples, or blueberries, this dessert pairs beautifully with ice cream and is ideal for family gatherings or casual get-togethers. Simple to prepare and always a hit.
Ingredients
Instructions
- Place fruit in bottom of glass dish.
- Mix sugar and flour, then add egg to form a batter.
- Pour the batter over the fruit.
- Pour melted margarine over everything.
- Bake at 350°F for 35 minutes.
- Serve warm with ice cream.
Tips & Substitutions
For a delightful twist, consider using a mix of fruits like peaches and blueberries for added flavor complexity. If you're out of margarine, unsalted butter works well as a substitute. To make the batter lighter, incorporate a teaspoon of baking powder. Remember to check the crisp during baking; if the top is browning too quickly, cover it with foil to prevent burning.
Serving Suggestions
This crisp is best enjoyed warm, topped with a scoop of vanilla ice cream that melts into the fruit. It pairs beautifully with Lois' Chocolate Chip Cookies for a dessert platter. For an extra touch, drizzle with caramel sauce or serve alongside a dollop of whipped cream. Consider a side of fresh fruit salad for a refreshing contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply warm in the oven at 350°F for about 10-15 minutes until heated through. You can also microwave individual portions for about 30 seconds, but the oven method keeps the texture crispier.
Nutrition & Diet Analysis (per serving)
Each serving of Crisp contains roughly 1459 calories, with 24g protein, 259g carbohydrates, and 39g fat. It is an excellent source of protein (48% of the Daily Value), iron (43% of the Daily Value), and calcium (43% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 857mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fruit instead of fresh?
Yes, frozen fruit can be used in this recipe. Just make sure to thaw and drain any excess liquid to avoid a soggy bottom. The baking time may remain the same, but check for doneness to ensure the fruit is heated through.
What can I do if the topping is too dry?
If the topping turns out dry, consider mixing in a bit more melted margarine or butter to create a more cohesive batter. Additionally, you can add a splash of milk to the mixture to moisten it. Be sure to keep an eye on the baking time to avoid overcooking.
Can I make this recipe ahead of time?
Absolutely! You can prepare the fruit and topping mixture ahead of time and store them separately in the refrigerator. When you're ready to bake, assemble the layers and pop it in the oven. It’s perfect for gatherings or a quick dessert after dinner.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).