CRISPS AND CRUMBLES I found on the web
APPLE CHEDDAR CRISP
11/4 cups (300 mL) quick-cooking or 1/2 cup (125 mL) sugar
old-fashioned rolled oats 1/2 cup (125 mL) shredded cheddar cheese
1 cup (250 mL) packed golden brown sugar 1 tbsp (15 mL) fresh lemon juice
3/4 cup (175 mL) flour 1 tbsp (15 mL) flour
1/2 tsp (2 mL) cinnamon 3/4 tsp (3 mL) cinnamon
1/4 tsp (1 mL) salt 1/4 tsp (1 mL) ginger
3/4 cup (175 mL) butter, chilled and cubed 1/8 tsp (0.5 mL) freshly ground
nutmeg
1/2 cup (125 mL) chopped walnuts or pecans Vanilla ice cream, optional
8 cups (2 L) sliced peeled apples
To prepare crumb mixture, combine oats, brown sugar, flour, cinnamon and
salt in a bowl. Using fingertips, rub in
butter until mixture is crumbly. Stir in walnuts. Combine apples with next 7
ingredients (sugar through nutmeg).
Spoon into a greased 9×13 inch (23×33 cm) baking dish. Sprinkle crumb
mixture over top. Bake at 350°F (180°C)
for 50 – 55 minutes or until golden brown and juices are thick and bubbly.
Serve warm with ice cream. Serves 8.
CRUNCHY PEAR CRUMBLE
1 cup (250 mL) flour 8 cups (2 L) sliced peeled pears
1/2 cup (125 mL) packed golden brown sugar 1/4 cup (50 mL) sugar
1/2 cup (125 mL) chopped pecans 1 tbsp (15 mL) flour
1/3 cup (75 mL) cornmeal 1 tsp (5 mL) vanilla
1 tsp (5 mL) cinnamon 1/2 tsp (2 mL) ginger
Dash salt 1/8 tsp (0.5 mL) freshly ground nutmeg
1/2 cup (125 mL) butter, chilled and cubed Vanilla ice cream, optional
To prepare crumb mixture, place 1 cup (250 mL) flour, brown sugar, pecans,
cornmeal, cinnamon and salt in a food
processor. Process, using an on/off motion, just until combined. Add butter
and process, using an on/off motion, just
until clumps start to form. Crumb mixture may be prepared and refrigerated
for up to 24 hours. Combine pears,
sugar, 1 tbsp (15 mL) flour, vanilla, ginger and nutmeg. Spoon into a
greased shallow 3 quart (3 L) baking dish.
Sprinkle crumb mixture over top. Bake at 375°F (190°C) for 50 – 55 minutes
or until golden brown and juices are
thick and bubbly. Serve warm with ice cream. Serves 8 – 10.
EASY NECTARINE CRISP
2 cups (500 mL) gingersnap crumbs 1 tsp (5 mL) vanilla
1/4 cup (50 mL) packed brown sugar 6 cups (1.5 L) nectarine slices
1 tsp (5 mL) cinnamon 2 tbsp (25 mL) water
2 tbsp (25 mL) butter, melted Vanilla ice cream, optional
To prepare crumb mixture, combine crumbs, brown sugar and cinnamon. Stir
together butter and vanilla. Add butter
mixture to crumb mixture and toss until thoroughly combined. Place
nectarines in a greased 8 inch (20 cm) square
metal baking pan. Drizzle water over nectarines. Sprinkle with crumb
mixture. Place a brick directly on grid on
natural gas barbecue. Place baking dish on top of brick. Bake, with lid
down, over medium heat for 25 – 30 minutes
or until bubbly and nectarines are tender. Serve warm with ice cream. Serves
6.
OLD FASHIONED BLUEBERRY CRISP
1 cup (250 mL) flour 1/2 cup (125 mL) butter, chilled and cubed
3/4 cup (175 mL) old-fashioned or 6 cups (1.5 L) fresh or frozen blueberries
quick-cooking rolled oats 2 tbsp (25 mL) cornstarch
1/2 cup (125 mL) packed golden brown sugar 1 tbsp (15 mL) fresh lemon juice
3/4 tsp (3 mL) cinnamon Vanilla ice cream, optional
To prepare crumb mixture, combine flour, oats, brown sugar and cinnamon in a
bowl. Using fingertips, rub in butter
until mixture is crumbly. Combine blueberries, cornstarch and lemon juice.
Spoon into a greased shallow 2 quart
(2 L) baking dish. Sprinkle crumb mixture over top. Bake at 375°F (190°C)
for 35 – 45 minutes or until golden
brown and juices are thick and bubbly. Serve warm with ice cream. Serves 4 –
6.
RHUBARB STRAWBERRY HUMBLE CRUMBLE
6 cups (1.5 L) sliced rhubarb 1/2 cup (125 mL) sugar
2 cups (500 mL) sliced strawberries 1/4 tsp (1 mL) salt
1 1/4 cups (300 mL) sugar 1 tsp (5 mL) cinnamon
1/4 cup (50 mL) minute tapioca 3/4 cup (175 mL) butter, chilled and cubed
1 1/2 cups (375 mL) flour Vanilla ice cream, optional
Combine rhubarb, strawberries, sugar and tapioca. Let stand 15 minutes,
stirring occasionally. To prepare crumble
mixture, combine flour, sugar, salt and cinnamon. Cut in butter using a
pastry blender until mixture resembles fine
meal. Transfer fruit mixture to a greased 9×13 inch (23×33 cm) glass baking
dish. Sprinkle crumble mixture over
top. Bake at 375°F (190°C) for 40 – 45 minutes or until golden brown and
juices are thick and bubbly. Serve warm
with ice cream. Serves 8.
CRANBERRY APPLE CRISP
1 cup (250 mL) flour 2 cups (500 mL) fresh or frozen cranberries
3/4 cup (175 mL) quick-cooking rolled oats 1/3 cup (75 mL) maple-flavoured
pancake syrup
2/3 cup (150 mL) packed brown sugar 2 tbsp (25 mL) packed brown sugar
1 tsp (5 mL) cinnamon 2 tbsp (25 mL) flour
1/4 tsp (1 mL) salt 1 tsp (5 mL) vanilla
1/2 cup (125 mL) butter, chilled and cubed 1 tsp (5 mL) grated lemon or
orange peel
7 cups (1.75 L) thinly sliced peeled Golden Vanilla ice cream, optional
Delicious apples
To prepare crumb mixture, combine first 5 ingredients (flour through salt)
in a bowl. Using fingertips, rub in butter
until mixture is crumbly. Crumb mixture may be prepared and refrigerated for
up to 24 hours. Combine next
7 ingredients (apples through lemon peel) and spoon into a greased shallow 3
quart (3 L) baking dish. Sprinkle
crumb mixture over top. Bake at 350°F (180°C) for 55 – 60 minutes or until
golden brown and juices are thick and
bubbly. Serve warm with ice cream. Serves 8 – 10.
PINEAPPLE BERRY CRUMBLE
1 pkg (2 layer) yellow cake mix 1 cup (250 mL) chopped pecans
3/4 cup (175 mL) packed golden brown sugar, divided 8 cups (2 L) fresh or
frozen blueberries
1/2 cup (125 mL) quick-cooking rolled oats 1 can (19 oz/540 mL) crushed
pineapple,
1 tsp (5 mL) cinnamon undrained
1/2 tsp (2 mL) ginger Vanilla ice cream, optional
3/4 cup (175 mL) butter, chilled and cubed
To prepare crumb mixture, combine cake mix, 1/4 cup (50 mL) brown sugar,
oats, cinnamon and ginger in a bowl.
Using fingertips, rub in butter until mixture is crumbly. Stir in pecans.
Combine blueberries, pineapple and
remaining 1/2 cup (125 mL) brown sugar. Spoon blueberry mixture into a
greased 9×13 inch (23×33 cm) baking
dish. Sprinkle crumb mixture over top. Bake at 350°F (180°C) for 1 hour or
until golden brown and juices are
bubbly. Serve warm with ice cream. Serves 10.
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