fruit crisp

Apples mellow rhubarb&#x27;s tart bite in this rustic fruit dessert lidded with crisp, whole grain crumbles. Now including vegan, gluten-free, and refined sugar-free variations.

Apple Rhubarb Crisp with Maple and Ginger

large semi-tart apples,

rhubarb, leaves

ginger root

vanilla paste

fine sea salt

all-purpose flour ((or 1 tablespoon cornstarch))

(110 g) old-fashioned rolled oats (gluten-free if needed)

(140 g) whole wheat, spelt,

cinnamon

butter

vanilla ice cream,

Position a rack in the lower third of the oven and preheat to 350ºF.

If the apple skins are red and pretty, leave them on; or peel them, it&#x27;s your call. Cut the apples off the core and into 1-inch chunks; you should have 4 cups. Toss the apples and rhubarb in a very large bowl with the ginger, vanilla, salt, flour, and maple syrup. Scrape into a 9 x 13-inch baking dish, an 8 x 12-inch gratin dish, or the equivalent.

In another large bowl, combine the oats, flour, sugar, cinnamon and salt (and nuts, if using). Stir to combine, then add the melted butter and work with your fingers until it begins to clump into a gravelly texture. Sprinkle the topping over the fruit.

Bake the crisp for about an hour, until the crisp in golden brown and the fruit is bubbling up furiously around the sides. Remove and let stand for at least 10 minutes. Serve hot, warm, or at room temperature with scoops of vanilla ice cream.

Store leftover crisp in the refrigerator for up to four days. Reheat before serving, or enjoy cold with yogurt for breakfast.

This Berry Crisp is made with fresh or frozen berries and topped with a buttery brown sugar crumble.

Berry Crisp

old fashioned oats

all purpose flour

brown sugar

sugar

salt

unsalted butter, melted

berries

lemon juice

Vanilla ice cream,

Preheat oven to 350°F. Grease a 9 1/2 inch deep dish pie plate or similar sized baking dish. Set aside.

In a large bowl, combine oats, flour, sugars, salt, and cinnamon. Add melted butter and stir until well combined. Transfer to the freezer for a few minutes while you assemble the fruit filling.

Topping:

In a large bowl, combine all filling ingredients. Stir gently until well combined. Dump into prepared baking dish.

Sprinkle the topping over the berries (pressing some of it together with your fingers to form clumps). Bake for 40-50 minutes until the fruit is bubbling and juicy and the topping is light golden brown. Cool slightly, serve warm with vanilla ice cream.

Filling:

When summer berries are at their peak, make this warm berry crisp and enjoy it with a scoop of frozen yogurt or whipped cream.

Triple Berry Crisp

strawberries

blueberries

raspberries

lemon

cornstarch

Quaker quick oats ((check labels for gluten-free))

light brown sugar (not packed)

tbsp butter

Heat oven to 375F degrees.

Combine strawberries, blueberries, raspberries, agave nectar or sugar, 1/4 tsp cinnamon and lemon zest in large bowl.

Sprinkle with cornstarch. Toss until fruit is coated.

Place fruit in an ungreased pie dish.

Mix remaining topping ingredients in a medium bowl and sprinkle over fruit.

Bake about 40 minutes or until topping is golden brown and fruit is tender.

This classic apple crisp combines warm gooey cinnamon apples with a buttery brown sugar oat topping. See recipe notes for make ahead &amp; freezing instructions.

Classic Apple Crisp

apples,

(100 grams) packed light or dark brown sugar

(31 grams) all-purpose flour (spoon & leveled)

vanilla extract

nutmeg

(94 grams) all-purpose flour (spoon & leveled)

(150 grams) packed light or dark brown sugar

(1 stick; 115 grams) unsalted butter, cold and cubed

(80 grams) old-fashioned whole oats

salted

Preheat oven to 350°F (177°C). Lightly grease a 9&#215;13 inch baking pan. Any 4 quart baking dish works.

Mix all of the filling ingredients together in a large bowl, then spread into the baking pan.

Make the topping

 Whisk the flour, brown sugar, and cinnamon together in a medium bowl. Cut in the butter using a pastry cutter or fork until the mixture becomes super crumbly. Stir in the oats. Sprinkle over filling.

Bake for 45 minutes or until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a wire rack, and allow to cool for at least 5 minutes before serving. Serve warm, room temperature, or cold&#8211; plain or with salted caramel and/or vanilla ice cream.

Cover leftovers and store in the refrigerator for up to 5 days.

Amazing! Used 1/2 Braeburn and 1/2 Honeycrisp apples, it was delicious!

Sally-
OMGoodness! I love all your baking ideas, tips and recipes. I admire your knowledge and expert skills in this department. 
I’m not a baker. I don’t like to measure, I’m not patient at waiting, and most of all I just don’t measure up well in the baking arena. But, I’m a real good cook. 
Nevertheless, I saw this recipe and it looked easy- right easy? Well per the usual, I found myself not measuring correctly, I pretty much got all the way through up to the crumble part. I tried the forks, I don’t have that pastry cutter. It looked more like beautiful brown sugary play dough. I figured I world just keep going. I dropped small dollops onto the apple mixture and sprinkled oats all over the top. It came
 out looking like a cookie dough pie‍♀️
I will keep watching your baking tutorials, and try again. I’m not disappointed, or sad, ( I’m not really good at baking) and my family approved. I guess when I bake anything,  they are supportive. Love your IG, tutorials, webpage and social media platforms about baking. Thank you so much.

I'm loving the baking fail and trying again comments :)
 I know most of these go to recipes but forget/ want to double check quantities etc... I always look to see if you have posted what I'm looking for first, you have the "extras". Added ingredients, freezer/fridge and alt options... Thanks for all you do!

Loved this recipe. Overall it was a little sweeter than I would like, but my apples were sweeter to start with. It was delicious warmed with vanilla icecream, and my 6 year old granddaughter gave it two thumbs and two big toes up. I think that  said it all. Loved the crunch of the topping.

I hate to say it, but I'm lazy this year.  I'm using a large can of apple lie filling.

Delicious! Will definitely be making again. One question, though. Could I make this in a 11x15 inch pan?

Hi Sally!
Made this recipe today for my (almost) 2 year old, husband, and self... it was INCREDIBLE! To be honest with you, I could have eaten the apple mixture all before baking! We actually couldn't wait until after dinner, so we had some a couple hours before AND after! I used Gala apples, and I think they taste great in this recipe. Unfortunately, I doubt it will last more than 3 days. I will definitely be making this again sometime!! Thank you so much!!

Hi Sally, this recipe was delightful (as are all of your recipes)--I actually had some caramel leftover from the last recipe I made from your website, and it was a perfect addition to the top of this! I would love to make another batch for some colleagues for the holidays, and I'm wondering what you think of adding the caramel on top of the apples (beneath the crumble topping) prior to baking? I'm just worried that the caramel on top will start to make the topping a bit soggy on the leftovers...?

Thank you again!

Wow!! I’ve made this three times and it’s better every time! I’ve been thinking about adding some of your salted caramel to the filling below the topping like in your apple pie (that’s a family favourite in my house!). Have you tried it and was it good?

Thank you so much for this recipe.  It's the best Apple Crisp we've ever tasted.

This is the best Apple crisp we've ever tasted.  I used the old fashioned oats as you suggested and Honey Crisp apples.   The top was so nice and crunchy.  Thank you for the great recipe.

Wow. I scoop out about 1/4 cup, heat it up and then put about 6 oz of plain Greek yogurt on top. The sweetness balances the tartness of the yogurt. Better than ice cream. And, I love ice cream. I used quick oats on hand and the top was crunchy granola like - so perfect. Thanks for the recipe.

Just made this with with a few modifications and it was great. I made half the recipe in an 8 x 8 glass baking dish. I added rhubarb to the recipe since this is rhubarb season. In order to have 5 cups of fruit, I used 1 cup of rhubarb, 1 Granny Smith apple and 2 Pink Lady apples which provided 5 cups of fruit. The combination worked very well. Other modifications that I used were substituting 2/3 of the flour in the topping with whole wheat instead of all purpose. I also reduced the amount of butter in the topping from 4 tblsp to 3 tblsp. Some people might think the topping is a bit too dry, but I thought it was very good and a little healthier.
The one problem I experienced was that even though I halved the recipe, I had to bake a bit longer than the 45 minutes because I didn't see any bubbling.  I added a couple tablespoons of water around the edges at that point, covered with aluminum foil and then baked for an additional 5 minutes after which it was bubbling. 
One question I have is, why is a 9 x 9 suggested if the recipe is halved? I used an 8 x 8 (64 sq inch) instead because it is still a bit larger than half of the 9 x 13 (117 sq inch).
Thanks for another great recipe.

It came out great! I just have one question, my topping wasn't crumbly. It was more dough-like. I followed the directions exactly except that I used salted butter as that's all I had. It was crumbly until I added the butter. Could that be the culprit?

Added a pear to round out the 10 cups and cut sugar in filling down to 120g. Delicious! Took it to a gathering and it was gone within 15 minutes.

https://www.youtube.com/watch?v=CUoHiuAkuOg

Featuring warm gooey cinnamon apples and a brown sugar oat topping, classic apple crisp takes half the time and effort of traditional apple pie. You only need a handful of basic ingredients to get started.

Get the full recipe: https://sallysbakingaddiction.com/apple-crisp/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #applecrisp

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Classic Apple Crisp | Sally's Baking Addiction

This easy Strawberry Crumble is vibrantly red and bursting with fresh summer strawberries that gets generously sprinkled with a crisp cinnamon oat topping.

Strawberry Crumble

lbs (about 6-8 cups)

all-purpose flour

old fashioned rolled oats

(1 stick) cold unsalted butter

Vanilla Ice Cream,

Preheat

For strawberry filling

In a large bowl, combine strawberries, lemon zest, lemon juice, sugar, cinnamon and cornstarch. Set aside to let the berries macerate and release their juices.

For crumble topping

In a small bowl, combine sugar, flour, oats, cinnamon and kosher salt. Shred in cold butter and mix together with a pastry blender or your hands until the mixture is crumbly and sandy.

Transfer the macerated strawberries

to a large casserole dish and top evenly with crumble topping.

Bake for 25-30 minutes,

or until the top is golden brown and the sides of the crumble are bubbling.

Let the crumble cool for 5-10 minutes. Serve warm with vanilla ice cream.

This looks so good.  So many possibilities for variations such as blueberry, banana, peaches or more blueberry!!

This is outrageously delicious! So good, in fact, I made it TWICE! First with real better and then again with vegan butter and both turned out perfectly!! I’m going to be making this all summer.

Mixed berry crisp is a colorful combination of fruit with crunchy oat topping. Individual portions baked in a ramekin make it easy to serve.

Mixed Berry Crisp

strawberries (quartered)

oats

ginger

unsalted butter

Set the rack in the middle of the oven. Preheat the oven to 375ºF.

In a large bowl gently combine strawberries, raspberries, sugar, and flour.

Evenly divide the berry filling into 4 ramekins (8 ounce-sized), about 1 cup per dish.

Mixed Berry Filling

Mix together flour, rolled oats, brown sugar, cinnamon, salt, nutmeg, and ginger in a small bowl.

Cut butter into small ¼-inch pieces and add to the flour mixture. Use your fingers to cut the butter into the dry ingredients, pressing together to create pea-sized pieces of topping.

Evenly sprinkle the topping over the berries, about ¼ cup per ramekin.

Place ramekins on top of a foil-lined baking sheet.

Bake until the topping is golden brown and crisp, and the fruit is bubbling, 25 to 30 minutes.

Serve mixed berry crisp warm.

Crisp Topping

The easiest Triple Berry Crisp made with frozen berries for a juicy berry filling nestled under a crispy oat topping.&nbsp;

unsalted butter (, melted)

berries (**raspberries, blackberries and blueberries)

Preheat oven to 350 degrees F.

Make the topping first by combining the oats, flour, sugar, brown sugar, cinnamon and salt. Stir to combine.&nbsp;

Pour in the melted butter and stir to incorporate. Set aside.

In another bowl add the frozen berries, flour, sugar, salt, lemon juice and vanilla extract and toss gently to combine.&nbsp;

Pour mixture into an 8x8’’ or similar size casserole dish or pie plate. Glob the topping ingredients evenly over the top (I say “glob” because the mixture will be softer than your normal dry crumble topping, because of the melted butter).

Bake for 40-45 minutes until the topping is golden brown and berries are bubbling around the edges.&nbsp;

Remove from the oven, place on a wire rack, and allow to cool for at least 7-10 minutes before serving. Serve with a scoop of vanilla ice cream, if desired.

You might also love easy homemade&nbsp;apple crisp!

https://content.jwplatform.com/videos/TxpaQJWn.mp4

The easiest Triple Berry Crisp made with frozen raspberries, blueberries and blackberries for a juicy berry filling nestled under a crispy oat topping.

This is a delicious and healthy gluten free blueberry crisp recipe that would go well with ice cream, frozen yogurt, or just by itself.

Gluten Free Blueberry Crisp Recipe

maple syrup (or honey)

arrowroot starch (or cornstarch)

rolled oats (large old fashioned)

almond flour

brown sugar Swerve (or coconut sugar

butter (coconut oil

serve with: whipped cream, yogurt, ice cream

Preheat oven to 350F. Spray a baking pan with avocado oil spray and set aside.

In a large bowl combine the filling ingredients, stir and pour into the baking pan.

In a medium sized bowl add all the dry ingredients for the crisp (don&#39;t add the butter).

Sprinkle the crisp mixture over the blueberries, and piece apart the butter adding it on top.

Bake in the oven for 40-45 minutes or until bubbly and the oats are golden brown.

https://content.jwplatform.com/videos/nBdmryvo.mp4

Gluten Free Blueberry Crisp Recipe (Healthy Blueberry Crisp)

Easy Apple Crisp is so simple to make and one of the most loved desserts for any night of the week. Cinnamon and sugar apples baked with a brown sugar crumble topping.

Easy Apple Crisp

apples

Preheat oven to 350°.

Peel, core and cut apples into bite sized...

Peel, core and cut apples into bite sized pieces.

Add apples to a 9 inch pie plate...

Add apples to a 9 inch pie plate or baking dish and top with lemon juice.

In a small bowl, mix 1/2 cup brown...

In a small bowl, mix 1/2 cup brown sugar, cornstarch and 1 teaspoon ground cinnamon together. Toss with apples.

Mix flour, 1 cup brown sugar, oats, 1...

Mix flour, 1 cup brown sugar, oats, 1 teaspoon cinnamon and salt together.

Cut butter into slices and cut into oat...

Cut butter into slices and cut into oat mixture until totally combined.

Sprinkle crumble mixture evenly over apples.

Place on a baking sheet and bake for...

Place on a baking sheet and bake for 40-50 minutes or until crisp is browned and apples are tender.

Serve warm or at room temperature.

If you want to make the best quick apple crisp – your search is over. This easy recipe is absolutely foolproof and so scrumptious!

apple pie spice (OR ground cinnamon)

Make topping: Stir the brown sugar, oats, 1/2 cup all-purpose flour, cinnamon and salt together in a medium bowl. Cut in the butter until large crumbles form. You can use a pastry cutter, but I usually do it with clean finger tips. Cover and refrigerate the topping until you’re ready to use it.

Prep: Preheat the oven to 350°F. Lightly grease a 7x11 inch baking dish.

Make filling: Place the sliced apples in the prepared baking dish. Toss with 2 tablespoons sugar, 2 tablespoons flour and the apple pie spice OR cinnamon.

Assemble: Scatter the prepared topping over the apples. You can also add some chopped pecans or walnuts if you like.

Bake the crisp: Bake for 30-40 minutes, or until the filling is bubbling up and the topping is browned. If topping is not bubbly (looks dry) after 30 minutes, carefully pour 2-4 tablespoons water into the dish, tilt the dish (wear oven gloves!!) to distribute the water and return to the oven to finish baking.

Rest: Allow to rest at room tempertaure for 10 minutes before serving with vanilla ice cream.

I add frozen cranberries to my apple mix and never peel the apples. Just rinse skins really well. For the oats I used up packets of maple and brown sugar instant oats packets. More than called for but thats because we love extra oats. Great recipe!

It was good but mine came out dry as a bone!  I think I used Gala apples.  Could that have been the problem?

Loved your recipe. I mixed the butter recipe in a large ziplock bag which made it easier to mash up and not so much clean up.  I also used the same bag to mix the apples prior.  I made it with red apples only. Turned out great but next time I would cut the sugar and brown sugar in 1/2, increase the oats by another 1/4 cup. I hope this helps balance the sweetness. Thank you for sharing.

I doubled the recipe and used 3 cans of apple pie filling. Cook 40 minutes and then check every 5-6 minutes until more browned overall, but not completely. Turned out delicious.

This was the best dessert i have had in ages! It was exactly right  just the way it is written. And so lovely for fall to use up apples form Apple picking

This was great! I ended up making a few modifications, didn’t have brown sugar so used all white, a d had to use quick cooking oats for the topping. Still turned out really delish.

Found on Pinterest and it was perfect. I baked for 35 mins and that was exactly right.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1611785325/esaijzo6ft29mfhuknmp.mp4

If you want to make the best quick apple crisp – your search is over. This easy recipe is absolutely foolproof and so scrumptious! The simple topping is made with butter, sugar, flour and oatmeal. The apple filling is spiced up with cinnamon and bakes up a delicious and bubbly sauce for that old fashioned feel.

How to Make Apple Crisp

Sweet and tangy, with a hint of mulled wine spices, and topped with crispy crumble and crunchy toasted almonds, this vegan spiced plum crumble is just the thing to bring a touch of warmth to chilly autumn days.

Top 12 fruit crisp recipes from across the web

The most viewed fruit crisp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Apple Rhubarb Crisp with Maple and ...

Berry Crisp

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Classic Apple Crisp

Strawberry Crumble

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Triple Berry Crisp

Gluten Free Blueberry Crisp Recipe

Easy Apple Crisp

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Any Fruit Crisp

Top 12 fruit crisp recipes from across the web

The most viewed fruit crisp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Apple Rhubarb Crisp with Maple and ...

Berry Crisp

Triple Berry Crisp

Classic Apple Crisp

Strawberry Crumble

Mixed Berry Crisp

Triple Berry Crisp

Gluten Free Blueberry Crisp Recipe

Easy Apple Crisp

Easy Apple Crisp

Vegan Spiced Plum Crumble

Any Fruit Crisp

The most viewed fruit crisp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine