Autumn Fruit Crisp


We are heading into what is without a doubt, my favourite time of year. The weather has turned cooler, football is full on and it’s a good time to get in the kitchen!

One of the first things I put together each autumn is fruit crisp. Ahhhh... deliciously fresh fruit, seasoned and bubbling away under a thick dome of buttery, crisp, oatmeal topping. This year – no exception. I made the topping in advance and stored it in the fridge, then set out to pick up some fruit. What I came up with for this seasons’ first attempt….? Apple, apricot, plum and raspberry – check out the pics below for the how to.

If you don’t use a fruit crisp in your repertoire, I urge you to do so. Quick and easy to put together, bordering on almost too healthy to call dessert, it’s an intoxicating aroma filled autumn classic – a familiar background note for Sunday game day. If by some miracle there’s leftovers, it’s also fab for breakfast.

Autumn Fruit Crisp

This is such a versatile dessert – use apples for most of the filling and add other fruit for contrast and more depth of flavour. I’ve used peaches, plums, nectarines, almost any berry…. think mixing sweet & tart fruits together. You can also vary the spices: cinnamon, ginger, nutmeg. and try adding some nuts to the topping; you’ll get even more flavour and an extra nutritional boost. This recipe was enough for 4 individual servings, with some topping left for another time.

Topping:
3/4 cup oats (any type but instant)
1/2 cup brown sugar, lightly packed
1/3 cup flour
1/2 tsp cinnamon
1/4 tsp salt
1/3 cup butter, unsalted
2 tsp extra virgin olive oil (I subbed in for some of the butter)
Preparation:
Combine first 5 ingredients in medium sized bowl. Add butter and work in with your fingertips until large crumbs/clumps form.

Filling:
1 lg apple, granny smith or golden delicious, peeled and thinly sliced
3 plums, pitted and cut into small wedges
3 apricots, pitted and cut into small wedges
1/2 cup raspberries or other berry, frozen is fine – esp if you want to use cranberries
1 tsp, approx, flour
2 tsp, approx, sugar
1 tsp lemon juice
Preparation:
Combine all fruit in a large bowl. Sprinkle with flour, sugar and lemon juice – stir to combine.

See pics below for putting it together:

While your oven is heating to 375, lightly butter or spray your ramekins. Bake them on a lined cookie sheet – if anything bubbles over your clean up will be ultra easy!

 

Thinly slice the apples, esp if you’re using a green variety. With such a short cooking time, they will remain fairly crisp.

Sprinkle the flour, sugar and lemon juice over the fruit; stir to combine. (If you let this sit for several minutes, juices will start exuding from the fruit. That’s a good thing.)

 

Unbelievably… I didn’t have fresh lemons for the juice. So…I used what I had! It really is just for moisture and to get the fruit juices flowing~

With the skin on the apricots and plums so thin, I saw no need to peel them. Could not tell when eating the final product!!  When I thought I was adding frozen cranberries… it was actually frozen raspberries that I was shaking into the bowl. Yummy either way~

Pile the fruit up high – it will sink somewhat as it bakes. 

Pile the crumb topping even higher…. and do it over something other than your baking sheet.

Ready for the oven – these took approx. 25 minutes. Wait until the topping is nicely browned and you can see some fruit juices bubbling underneath.

Wanna take it over the top…? Serve with whipped cream, ice cream or frozen yogurt. Once you taste this, you’ll be thinking up flavour combos for next time!