Fruit Crisp
A comforting fruit crisp featuring sweet cherry pie filling topped with a buttery, crumbly streusel. Perfect as a warm dessert or a delightful treat for gatherings, it combines tartness and sweetness with a crispy topping, appealing to fruit lovers and those craving nostalgic baked desserts.
Ingredients
Instructions
- Mix the dry ingredients (flour, sugar, salt, baking powder) and cut in the shortening until crumbly.
- Add eggs to the mixture and combine well.
- Press half of the dough into the bottom of a 9 x 13 inch baking dish.
- Spread the pie filling evenly over the dough layer.
- Sprinkle the remaining dough evenly over the pie filling.
- Bake at 350°F (175°C) for 35 to 45 minutes or until the topping is golden brown.
Tips & Substitutions
For a lighter topping, consider substituting half of the shortening with unsweetened applesauce. You can also use whole wheat flour for added nutrition. If cherry pie filling isn't available, try using blueberry or apple filling instead. To add a twist, sprinkle in some cinnamon or nutmeg for extra flavor. This recipe is versatile and can accommodate various fruit fillings.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert experience. This fruit crisp pairs beautifully with Blueberry Crumb Bake With Tangy Yogurt Cream for a mixed dessert platter. Enjoy it as a sweet treat after dinner or as a comforting snack with coffee or tea.
Storage & Reheating
Store any leftover fruit crisp in an airtight container in the refrigerator for up to three days. To reheat, place individual portions in the microwave for about 30 seconds or warm the entire dish in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit Crisp contains roughly 355 calories, with 2g protein, 21g carbohydrates, and 30g fat. It is a good source of vitamin C (15% of the Daily Value) and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 1127mg per serving (49% 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 fresh fruit instead of pie filling?
Yes, you can use fresh fruit! Simply toss your desired fruits like cherries, blueberries, or apples with sugar, flour, and a bit of lemon juice to create a fruit filling. Adjust the sugar based on the fruit's sweetness and bake as directed.
Is it possible to make this recipe vegan?
Absolutely! Substitute the shortening with vegan margarine or coconut oil, and replace the eggs with flaxseed eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg). This keeps the texture intact while making it suitable for a vegan diet.
Can I freeze the fruit crisp?
Yes, you can freeze the fruit crisp! After baking, let it cool completely, then wrap it tightly in plastic wrap and foil or place it in an airtight container. It can be frozen for up to three months. Thaw in the refrigerator before reheating.
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).