Advertisement
YOU ARE HERE: LAT HomeCollections

BACK TO BASICS

Summer's Easiest Desserts: Fruit Crisps

June 06, 1991|JOAN DRAKE | TIMES FOOD MANAGING EDITOR

A fruit crisp still warm from the oven makes delicious use of the abundant supplies of fresh peaches, nectarines and plums now reaching local supermarkets. Bake one of these homey desserts soon, before temperatures start to soar.

Slice the fruit and place in a baking dish. Drizzle with lemon juice (Step 1) to help retain the color and sprinkle with sugar (Step 2). The following recipe calls for a half cup, but the exact amount of sugar needed will depend on the sweetness of the fruit.

To make the topping, combine flour, oats, cinnamon and brown sugar in a medium bowl. Cut in butter with a pastry blender (Step 3) or work it in with your fingers (Step 4) until the mixture is crumbly.

Distribute the topping evenly over the fruit (Step 5), then bake until the topping browns and the fruit is tender when pierced with a knife. Spoon the warm crisp into bowls (Step 6) and top with whipped cream or ice cream, if desired.

FRUIT CRISP

5 to 6 cups sliced fruit

2 tablespoons lemon juice

1/2 cup granulated sugar

1 cup flour

1 cup oats

1 teaspoon ground cinnamon

1/2 cup brown sugar, packed

1/2 cup butter, cut in pats

Place fruit in 8-inch square baking dish. Sprinkle with lemon juice and sugar.

Combine flour, oats, cinnamon and brown sugar. Cut in butter with pastry blender or work in with fingers until mixture is crumbly. Sprinkle over fruit.

Bake at 350 degrees 35 to 40 minutes, until crumbs are golden brown and fruit is tender when pierced with knife. Makes 6 to 8 servings.

Variation: 1/4 cup chopped nuts may be added to topping mixture, if desired.

Advertisement
Los Angeles Times Articles
|
|
|