Fruit Crisp

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* Exported from MasterCook *

 

Fruit Crisp

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 tablespoons all-purpose flour

1/4 cup packed light brown sugar

1/4 cup granulated sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

5 tablespoons unsalted butter -- chilled, cut into

pieces -- (1/2 inch)

3/4 cup coarsely chopped nuts

1 recipe Fruit Fillings for Crisps and Betties

(see fruit cooking table--seperate recipe

)

 

 

 

1. Pulse flour, sugars, spices, and salt in workbowl of food processor. Add

butter and pulse 10 times, about 4 seconds each pulse. The mixture will

first look like dry sand, with large lumps of butter, then like coarse

cornmeal. Add nuts, then pulse again, four to five times, about 1 second

each pulse. Topping should look like slightly clumpy wet sand. Be sure not

to overmix or mixture will become too wet and homogeneous. Refrigerate

topping while preparing fruit, at least 15 minutes.

2. Adjust oven rack to lower-middle position and heat oven to 375 degrees.

Scrape fruit mixture with rubber spatula into 8-inch square (2-quart) baking

pan or 9-inch round deep dish pie plate. Distribute chilled topping evenly

over fruit.

3. Bake for 40 minutes. Increase oven temperature to 400 degrees and

continue baking until fruit is bubbling and topping turns deep golden brown,

about 5 minutes more. Serve warm. (Crisp can be set aside at room tempera

 

 

Source:

" Cook's Magazine Web site

(http://www.americastestkitchen.com/recipe/54.htm) "

 

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Per serving: 1084 Calories (kcal); 58g Total Fat; (47% calories from fat);

5g Protein; 140g Carbohydrate; 155mg Cholesterol; 564mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11

1/2 Fat; 7 Other Carbohydrates

 

NOTES : A dollop of whipped cream or vanilla ice cream is always welcome,

especially if serving the crisp warm.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0