Welcome to another Secret Recipe Club! What is Secret Recipe Club? It’s the awesome sway where you are assigned another blogger (in secret!) and you make one of their recipes. Then on the same day everyone reveals what they have made. Get more info here on how you can sign up for SRC.
For this swap I was assigned Debbi from Debbi Does Dinner… Healthy & Low Calorie. As usual I wasn’t sure where to start or what to make.
I was a little pressed for time between finals, moving down south and starting my new job. My goal was to find something that could be eaten quickly and that would use of some leftovers around my apartment.
As I was looking through her recipes I saw a fruit & berry crisp that sounded pretty wonderful and I knew it would be the perfect recipe!
This crisp does seem a bit out of season with the fruits I’m using but it tasted wonderful. And this recipe allows you to adapt whatever fruit you have or like.
I cut Debbi’s recipe in half, but honestly it was still a ton! I think it could even be cut down a little more if you plan on making this for 1-2 people.
You could even make mini personal crisps with ramekins — cutting down on baking time and proportion size — yay!
You should try a scoop of ice cream on top too… I used some left over chèvre frozen yogurt and its was out of this world!
Fruit & Berry Crisp
- 2 pears, diced
- 2 granny smith apples, diced
- 2 1/2 cups fresh cranberries
- zest of 1 lemon
- zest of 1 orange
- 1 tsp vanilla
- 1 tsp salt
- 2 tbsp flour
- 1/3 cup sugar
- 1/3 cup brown sugar
- 3/4 cup flour
- 1/3 cup sugar
- 1/4 cup brown sugar
- 1/2 tsp salt
- 1 cup rolled oats
- 1 stick (8 tbsp) butter, cold & diced
- Place all of the filling ingredients into a large bowl and toss everything together until all of the fruit is covered in the flour and sugars.
- Pre-heat the oven to 350 degrees F. Lightly grease an 8×8 pan with butter or non-stick spray.
- In a separate large bowl combine all of the topping ingredients besides the butter. Mix it all together very well.
- Drop in the diced butter and using your hands or 2 knives cut it into the dry ingredients until small pea sized crumbles form.
- Pour the fruit filling into your greased pan and top with all of the topping. Try to spread it evenly over the fruit.
- Bake for 40-50 minutes, or until the fruit is bubbling and the topping is browned. Serve immediately. Keep covered in the fridge for up to 4 days.