Master Recipe for Fruit Crisp

Master Recipe for Fruit Crisp
Author
Katie Kambridge
Source of Recipe
Cook's, September 1993
Serves/Makes/Yields
6
Recipe Description

If you make the crisp topping in large quantities and freeze it, this dessert can be as simple as slicing up some fruit. Just store the topping in a large container or zipper-lock bag. When you need a quick dessert, scoop out the required amount (about two cups for the quantity of fruit in this recipe), sprinkle it over the prepared fruit, and bake.

Ingredients

7 cups fruit , prepared (see below for suggestions)
1 teaspoon lemon zest , grated
1 tablespoon lemon juice
2/3 cup firmly packed brown sugar
1/2 cup unbleached all-purpose flour
1/2 cup quick-cooking oats
1/2 teaspoon ground cinnamon or nutmeg
1/4 teaspoon table salt
4 tablespoons butter , cut into small bits (chilled, if using food processor)
2 tablespoons vegetable shortening , cut into small bits (chilled, if using food processor)

 

Suggested Fruit

2 1/2 pounds apples (about 6 apples), peeled, cored, and thinly sliced
3 pounds apricots (15 to 20), pitted and quartered
2 pounds berries , rinsed and patted dry; if tart, add 1 tablespoon or more of sugar to taste
2 1/2 - 3 pounds nectarines or peaches (8 to 10 pieces of fruit), peeled, pitted, and cut into sixths
2 1/2 - 3 pounds pears (6 to 7 pears), peeled, cored, and thinly sliced
3 pounds plums (15 to 20), pitted and quartered 

Preparation
  1. Heat oven to 425 degrees.
  2. Toss fruit with lemon zest and juice in a large bowl.
  3. Spread evenly in 8-inch square baking pan, pressing down lightly.
  4. Mix next 5 ingredients in a medium bowl or in workbowl of a food processorl add butter and shortening.
  5. If mixing by hand, use fingertips, a pastry blender, or 2 forks to blend fat into dry ingredients until mixture looks like coarse irregular crumbs, with no visible lumps of fat. If mixing in a food processor, pulse about 10 times, then process 5 to 10 seconds, until there are no visible lumps of fat.
  6. Spread topping over prepared fruit; bake for 15 minutes.
  7. Reduce heat to 350 degrees; back until topping browns and fruit is tender when pierced, 30 to 40 minutes.
  8. Serve warm or at room temperature. 
Type of Meal