We all love a fruit crisp, and since I had some peaches and raspberries that weren’t getting eaten, I made these mini peach raspberry crisps. The recipe is super easy to throw together, smells amazing while baking, and makes my family very happy.

Mini Peach Raspberry Crisps

Almond Topping:

• ½ cup flour
• ¼ cup brown sugar
• ½ tsp baking powder
• ½ tsp cinnamon
• ¼ tsp cardamon
• ¼ tsp salt
• 4 tbsp unsalted butter, cold & diced
• ½ cup sliced almonds

Peach Raspberry Filling:

• 2½ cups fresh peaches, peeled & sliced (about 5 large)
• ½ cup fresh raspberries
• ¼ cup white sugar
• 1½ tsp cornstarch
• 1 tsp vanilla
• ¼ tsp cinnamon

How to Make Mini Peach Raspberry Crisps:

Preheat the oven to 350 degrees. Coat 4 ramekins with butter or cooking spray. Line a baking sheet with parchment paper.

Make the almond topping by combining the flour, brown sugar, baking powder, cinnamon, cardamom, salt, and diced cold butter in a small bowl; work the mixture with your fingers until crumbly and well combined. Add the sliced almonds and work them into the flour mixture; set aside until needed.

Make the filling by combining the peaches, raspberries, sugar, cornstarch, vanilla, and cinnamon in a bowl, then mix until the fruit is evenly coated.

Divide the mixture evenly into the ramekins.

Sprinkle the almond topping evenly over each dish.

Bake the mini crisps for 25-30 minutes or until the topping is golden brown and the fruit is tender.

Allow them to cool on a wire cooling rack for 10 minutes before serving as is or with vanilla ice cream. Enjoy.

Print

Mini Peach Raspberry Crisps

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• 4 Small Baking Dishes or Ramekins
• Baking Sheet
• Wire Cooling Rack

Ingredients

Almond Topping:

• ½ cup flour
• ¼ cup brown sugar
• ½ tsp baking powder
• ½ tsp cinnamon
• ¼ tsp cardamon
• ¼ tsp salt
• 4 tbsp unsalted butter cold & diced
• ½ cup sliced almonds

Peach Raspberry Filling:

• 2½ cups fresh peaches peeled & sliced (about 5 large)
• ½ cup fresh raspberries
• ¼ cup white sugar
• 1½ tsp cornstarch
• 1 tsp vanilla
• ¼ tsp cinnamon

Instructions

• Preheat the oven to 350 degrees. Coat 4 ramekins with butter or cooking spray. Line a baking sheet with parchment paper.
• Make the almond topping by combining the flour, brown sugar, baking powder, cinnamon, cardamom, salt, and diced cold butter in a small bowl; work the mixture with your fingers until crumbly and well combined. Add the sliced almonds and work them into the flour mixture; set aside until needed.
• Make the filling by combining the peaches, raspberries, sugar, cornstarch, vanilla, and cinnamon in a bowl, then mix until the fruit is evenly coated.
• Divide the mixture evenly into the ramekins.
• Sprinkle the almond topping evenly over each dish.
• Bake the mini crisps for 25-30 minutes or until the topping is golden brown and the fruit is tender.
• Allow them to cool on a wire cooling rack for 10 minutes before serving as is or with vanilla ice cream. Enjoy.

My grocery sale had a terrific sale on juicy, ripe Bartlett pears that I couldn’t pass up, so I made this delicious cinnamon-spiced pear crisp recipe. We loved the juicy, spiced pears with buttery, crunchy topping and thought it was extra special with some vanilla ice cream. This simple pear crisp is my idea of the perfect fall dessert.

Pear Crisp

Filling:

• 6 cups pears, peeled and sliced (about 6 large pears)
• 1 tsp vanilla extract
• 1½ tsp ground cinnamon
• ¼ tsp of ground nutmeg
• ¼ tsp salt

Topping:

• ½ cup salted butter, softened at room temperature
• ½ cup rolled oats
• ½ cup flour
• ½ cup white sugar
• ½ cup brown sugar
• ⅓ cup pecans, chopped
• ¼ tsp salt

How to Make a Pear Crisp

 Preheat oven to 350 degrees. Grease an 8-inch baking dish.

Prepare the pears by placing the peeled slices in a large bowl. Add vanilla, cinnamon, nutmeg, and ¼ teaspoon salt; toss to coat.

Pour the pear mixture into the prepared baking dish.

In a separate bowl, use a fork (or your fingers) to mix the butter, flour, oats, white sugar, brown sugar, pecans, and salt until well combined and crumbly.

Spread topping evenly over the pears.

Bake for 40-45 minutes, or until the top becomes golden brown and crispy and the pears are soft.

Remove from the oven and let cool for 5-10 minutes.

Serve warm or at room temperature. Enjoy.

Print

Pear Crisp

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6

Author Pam - For the Love of Cooking

Equipment

• 8-inch baking dish

Ingredients

Filling:

• 6 cups pears peeled and sliced (about 6 large pears)
• 1 tsp vanilla extract
• 1½ tsp ground cinnamon
• ¼ tsp of ground nutmeg
• ¼ tsp salt

Topping:

• ½ cup salted butter softened at room temperature
• ½ cup rolled oats
• ½ cup flour
• ½ cup white sugar
• ½ cup brown sugar
• ⅓ cup pecans chopped
• ¼ tsp salt

Instructions

• Preheat oven to 350 degrees. Grease an 8-inch baking dish.
• Prepare the pears by placing the peeled slices in a large bowl. Add vanilla, cinnamon, nutmeg, and ¼ teaspoon salt; toss to coat.
• Pour the pear mixture into the prepared baking dish.
• In a separate bowl, use a fork (or your fingers) to mix the butter, flour, oats, white sugar, brown sugar, pecans, and salt until well combined and crumbly.
• Spread topping evenly over the pears.
• Bake for 40-45 minutes, or until the top becomes golden brown and crispy and the pears are soft.
• Remove from the oven and let cool for 5-10 minutes. Serve warm or at room temperature. Enjoy.

My family loves fruit crisps, and I make them often in the summer, with whatever fruit I have on hand. I made this easy brown butter peach berry crisp recipe after seeing something similar on Sally’s Baking Addiction. The peaches were sweet and ripe, while the berries were a little tart. I think the brown butter streusel makes this delicious fruit crisp recipe even more special. I served ours with vanilla ice cream, but it would also be delicious with whipped cream.

Brown Butter Peach Berry Crisp

Streusel Topping:

• 8 tbsp unsalted butter
• ½ cup flour
• ½ cup brown sugar
• 1 tsp ground cinnamon
• ¾ cup old-fashioned whole rolled oats (or quick oats)

Filling:

• 5 cups chopped fresh peaches, sliced or chopped (about 5 medium peaches)
• 1 cup fresh blueberries
• ½ cup fresh raspberries
• ½ tsp pure vanilla extract
• ¼ cup flour
• ½ cup white sugar
• ⅛ tsp salt

How to Make a Brown Butter Peach Berry Crisp

Brown the butter by placing the butter pieces in a small saucepan over medium heat. Melt the butter, stirring occasionally, until the butter begins to foam.

After 5-8 minutes, the butter will start to brown with lightly browned specks forming at the bottom of the small saucepan, and it will have a nutty aroma.

Once browned, immediately remove from the heat and pour it into a shallow bowl.

Place the bowl in the freezer for 15-20 minutes, until it hardens.

Meanwhile, prepare the remaining streusel topping by mixing the remaining ingredients in a small bowl.  Place uncovered in the refrigerator until needed.

Preheat the oven to 350 degrees. Coat a 10-inch cast-iron skillet with cooking spray. Set aside.

Prepare the fruit mixture by placing the peaches, blueberries, and raspberries in a large bowl. Gently stir in the vanilla, flour, white sugar, and salt.

Spread the fruit mixture into the cast-iron skillet.

Finish the streusel by scraping the butter out of the bowl and adding it to the cold streusel topping.

Cut in the butter using a pastry cutter or forks until crumbly. Sprinkle evenly over filling.

Bake the peach berry crisp by placing it in the oven for 45–50 minutes until the topping is golden brown and the fruit juices are bubbling around the edges.

Remove from the oven, place on a wire cooling rack, and allow to cool for a few minutes.

Serve warm, at room temperature, or cold, with ice cream or whipped cream.

Cover leftovers and store in the refrigerator for up to 5 days.

Print

Brown Butter Peach Berry Crisp

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8

Author Pam - For the Love of Cooking

Equipment

• Small Saucepan
• 10-Inch Cast Iron Skillet

Ingredients

Streusel Topping:

• 8 tbsp unsalted butter
• ½ cup flour
• ½ cup brown sugar
• 1 tsp ground cinnamon
• ¾ cup old-fashioned whole rolled oats or quick oats

Filling:

• 5 cups chopped fresh peaches sliced or chopped (about 5 medium peaches)
• 1 cup fresh blueberries
• ½ cup fresh raspberries
• ½ tsp pure vanilla extract
• ¼ cup flour
• ½ cup white sugar
• ⅛ tsp salt

Instructions

• Brown the butter by placing the butter pieces in a small saucepan over medium heat. Melt the butter, stirring occasionally, until the butter begins to foam.
• After 5-8 minutes, the butter will start to brown with lightly browned specks forming at the bottom of the saucepan, and it will have a nutty aroma.
• Once browned, immediately remove from the heat and pour it into a shallow bowl. Place the bowl in the freezer for 15-20 minutes, until it hardens.
• Meanwhile, prepare the remaining streusel topping by mixing the remaining ingredients in a small bowl.  Place uncovered in the refrigerator until needed.
• Preheat the oven to 350 degrees. Coat a 10-inch cast-iron skillet with cooking spray. Set aside.
• Prepare the fruit mixture by placing the peaches, blueberries, and raspberries in a large bowl. Gently stir in the vanilla, flour, white sugar, and salt.
• Spread the fruit mixture into the cast-iron skillet.
• Finish the streusel mixture by scraping the butter out of the bowl and adding it to the cold streusel topping.
• Cut in the butter using a pastry cutter or forks until crumbly. Sprinkle evenly over filling.
• Bake the peach berry crisp by placing it in the oven for 45–50 minutes until the topping is golden brown and the fruit juices are bubbling around the edges.
• Remove from the oven, place on a wire cooling rack, and allow to cool for a few minutes.
• Serve warm, at room temperature, or cold, with ice cream or whipped cream.
• Cover leftovers and store in the refrigerator for up to 5 days.

My grocery store had a great sale on berries so I grabbed a bunch, but unfortunately, they were all pretty tart. I made this easy triple berry sugar cookie crumble recipe using the berries, which was delicious! We all loved the tart/sweet baked berries with the buttery sugar cookie crumble topping and thought it was the perfect combination of flavors and textures, especially with a scoop of vanilla ice cream.

Triple Berry Sugar Cookie Cobbler

Berry Mixture:

• 1 1/2 lbs (about 5 1/2 cups) of fresh berries, I used a mixture of raspberries, blackberries, and strawberries
• 2-3 tbsp sugar, depending on the sweetness of the berries
• 2 tbsp fresh lemon juice
• 2 tbsp cornstarch

Sugar Cookie Topping:

• 1 cup flour
• 3/4 cup sugar
• 1 tsp baking powder
• 1/2 tsp kosher salt (or 1/4 tsp table salt)
• 1/2 cup unsalted butter, room temperature
• 2 tbsp vanilla extract
• Zest from 1 lemon, optional

How to Make a Triple Berry Sugar Cookie Cobbler

Preheat the oven to 350 degrees. Coat a 9 inch baking dish with cooking spray.

Prepare the berry mixture by combining the fresh berries, lemon juice, sugar, and cornstarch in a large bowl; gently mix until evenly coated. Pour into the prepared baking dish.

Prepare the sugar cookie topping by mixing together the flour, sugar, baking powder, and salt together in a small bowl; mix very well. Add the softened butter, vanilla extract, and lemon zest and mix together until crumbly and moistened.

Sprinkle the topping, squeezing the mixture into small clumps, evenly over the berry mixture.

Bake the cobbler in the oven for 40-45 minutes, or until the fruit is bubbling around the edges and the cookie topping is golden.

Remove from the oven and allow the triple berry sugar cookie cobbler to cool for 15 minutes before serving with ice cream or whipped cream. Enjoy.

Print

Triple Berry Sugar Cookie Cobbler

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 8

Author Pam - For the Love of Cooking

Equipment

• 9-inch Baking Dish

Ingredients

Berry Mixture:

• 1 ½ lbs about 5 1/2 cups of fresh berries, I used a mixture of raspberries, blackberries, and strawberries
• 2-3 tbsp sugar, depending on the sweetness of the berries
• 2 tbsp fresh lemon juice
• 2 tbsp cornstarch

Sugar Cookie Topping:

• 1 cup flour
• ¾ cup sugar
• 1 tsp baking powder
• ½ tsp kosher salt or 1/4 tsp table salt
• ½ cup unsalted butter room temperature
• 2 tbsp vanilla extract
• Zest from 1 lemon optional

Instructions

• Preheat the oven to 350 degrees. Coat a 9 inch baking dish with cooking spray.
• Prepare the berry mixture by combining the fresh berries, lemon juice, sugar, and cornstarch in a large bowl; gently mix until evenly coated. Pour into the prepared baking dish.
• Prepare the sugar cookie topping by mixing together the flour, sugar, baking powder, and salt together in a small bowl; mix very well. Add the softened butter, vanilla extract, and lemon zest and mix together until crumbly and moistened.
• Sprinkle the topping, squeezing the mixture into small clumps, evenly over the berry mixture.
• Bake the cobbler in the oven for 40-45 minutes, or until the fruit is bubbling around the edges and the cookie topping is golden.
• Remove from the oven and allow the triple berry sugar cookie cobbler to cool for 15 minutes before serving with ice cream or whipped cream. Enjoy.

I made this delicious skillet apple crisp in honor of my dad’s birthday, and I’d like to think he would have loved it. This is the third year since he passed away, and we all sure miss him dearly! Each year, I make one of his favorite meals to honor him on his birthday, whether it’s chipped beef on toast, king crab legs, or prime rib. This year, I decided to make him a dessert, and since he loved apple desserts, I made this America’s Test Kitchen recipe for a skillet apple crisp. It was a fun recipe to make and a nice way to spend the day reminiscing and thinking about my dad. This tasty skillet apple crisp was a big hit with my whole family, especially my daughter.

Skillet Apple Crisp

Oat Topping:

• ¾ cup old-fashioned rolled oats (you can also use quick cooking oats)
• ¾ cup flour
• ¾ cup pecans, chopped fine
• ½ cup light brown sugar
• ¼ cup white sugar
• ½ tsp ground cinnamon
• ½ tsp table salt
• 8 tbsp, unsalted butter, melted

Apple Filling:

• 3 lbs honeycrisp or golden delicious apples, peeled, cored, halved, and cut into ½-inch-thick pieces (6-7 apples)
• ¼ cup white sugar
• ½ tsp ground cinnamon
• 1 cup apple cider
• 2 tsp fresh lemon juice
• 2 tbsp unsalted butter

How to Make a Skillet Apple Crisp

Preheat the oven to 450 degrees. Line a baking sheet with foil.

Make the oat topping by combining the oats, flour, pecans, brown sugar, white sugar, cinnamon, and salt in a bowl; mix well. Drizzle in the melted butter and mix until the mixture is thoroughly moistened and crumbly.; set aside until needed.

Toss the apples, sugar, and cinnamon together in a bowl until evenly coated; set aside until needed. Side Note: ATK says not to use Granny Smith apples for this recipe. 

Cook the apple cider in a 12-inch cast iron skillet over medium-high heat for 5-7 minutes, until reduced to 1/2 cup. Transfer the reduced apple cider into a bowl and stir in the lemon juice; set aside until needed.

Cook the apples by heating the butter in the now-empty 12-inch cast-iron skillet over medium-high heat. Add the apples and cook, stirring occasionally, for 12-14 minutes, until softened a bit. Side Note: Do not fully cook the apples; they will finish cooking in the oven. 

Place the cast-iron skillet on the prepared baking sheet.

Pour the reduced apple cider on the apples and stir to coat them evenly.

Sprinkle clumps of the oat topping evenly over the apples.

Bake the apple crisp in the oven for 15-20 minutes, or until golden brown.

Set the cast-iron skillet on a wire cooling rack to finish cooling for 15 minutes before serving with ice cream, whipped cream, or as is. Enjoy.

Print

Skillet Apple Crisp

Caramelized apples, warm spices and a crispy oat topping makes this skillet apple crisp a crowd favorite. 

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 to 8

Author Pam - For the Love of Cooking / Original by America's Test Kitchen

Equipment

• Baking Sheet
• 12-inch Cast Iron Skillet
• Wire Cooling Rack

Ingredients

Oat Topping:

• ¾ cup old-fashioned rolled outs you can also use quick cooking oats
• ¾ cup flour
• ¾ cup pecans chopped fine
• ½ cup light brown sugar
• ¼ cup white sugar
• ½ tsp ground cinnamon
• ½ tsp table salt
• 8 tbsp unsalted butter, melted

Apple Filling:

• 3 lbs honeycrisp or golden delicious apples peeled, cored, halved, and cut into 1/2-inch-thick pieces (6-7 apples) (ATK says not to use Granny Smith apples for this recipe)
• ¼ cup white sugar
• ½ tsp ground cinnamon
• 1 cup apple cider
• 2 tsp fresh lemon juice
• 2 tbsp unsalted butter

Instructions

• Preheat the oven to 450 degrees. Line a baking sheet with foil.
• Make the oat topping by combining the oats, flour, pecans, brown sugar, white sugar, cinnamon, and salt in a bowl; mix well. Drizzle in the melted butter and mix until the mixture is thoroughly moistened and crumbly; set aside until needed.
• Toss the apples, sugar, and cinnamon together in a bowl until evenly coated; set aside until needed. Side Note: ATK says not to use Granny Smith apples for this recipe.
• Cook the apple cider in a 12-inch cast iron skillet over medium-high heat for 5-7 minutes, until reduced to ½ cup. Transfer the reduced apple cider into a bowl and stir in the lemon juice; set aside until needed.
• Cook the apples by heating the butter in the now-empty 12-inch cast-iron skillet over medium-high heat. Add the apples and cook, stirring occasionally, for 12-14 minutes, until softened. Side Note: Do not fully cook the apples; they will finish cooking in the oven.
• Place the cast-iron skillet on the prepared baking sheet.
• Pour the reduced apple cider on the apples and stir to coat them evenly.
• Sprinkle clumps of the oat topping evenly over the apples.
• Bake the apple crisp in the oven for 15-20 minutes, or until golden brown.
• Set the cast-iron skillet on a wire cooling rack to cool for 15 minutes before serving with ice cream, whipped cream, or as is. Enjoy.

We love cobblers, crisps, and buckles–especially with delicious summer fruit or berries. I had a few peaches that were getting ripe and some farmer’s market blueberries on the counter and decided to make a skillet peach and blueberry cobbler.  I served this delicious and decadent cobbler with vanilla ice cream but it’s also tasty with whipped cream.

How to Make a Skillet Peach and Blueberry Cobbler

Preheat the oven to 375 degrees. Coat a 10-inch cast iron skillet with cooking spray.

Combine the sugar, cornstarch, and cinnamon together in a large bowl. Add the prepared peaches, blueberries, lemon zest, and lemon juice then gently toss together to coat evenly. Pour the mixture into a large cast iron skillet.

Place into the oven and bake for 25 minutes.

Prepare the biscuit topping by whisking together the flour, 1/4 cup of sugar, cornmeal, baking powder, baking soda, and salt together in a large bowl.

In a separate bowl, whisk the buttermilk together with the cooled melted butter and vanilla until well combined. Set aside.

In a small separate dish, combine the remaining 2 teaspoons of sugar with the 1/8th teaspoon of cinnamon; mix very well. Set aside.

One minute before the peaches & blueberries come out of the oven, add the buttermilk mixture to the flour mixture; stir with a rubber spatula until just combined and no dry pockets remain.

To assemble and bake, remove the peaches and blueberries from the oven; increase the oven temperature to 425 degrees.

Divide the biscuit dough into eight equal pieces and place them on top of the hot fruit filling, spacing them 1/2 inch apart (they should not be touching).

Sprinkle the top of each biscuit with the sugar/cinnamon mixture.

Return to the oven and bake for 15-18 minutes. Remove from the oven and place on a wire rack to cool for 20 minutes. Serve with vanilla ice cream or whipped cream. Enjoy.

Print

Skillet Peach and Blueberry Cobbler

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 8

Author Pam - For the Love of Cooking

Equipment

• 10-Inch Cast Iron Skillet

Ingredients

Peach & Blueberry Filling:

• 4½ cups fresh peaches, peeled and sliced thickly **Don't cut them too thin or they will dissolve while baking.
• 2 cups fresh blueberries
• ⅓-½ cup white sugar, depending on the sweetness of the fruit
• 1 tbsp cornstarch
• ⅛ tsp cinnamon
• Zest of 1 lemon
• 2 tsp fresh lemon juice

Biscuit Topping:

• 1 cup flour
• ¼ cup + 2 tsp white sugar, divided
• 2 tbsp cornmeal
• 2 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 4 tbsp unsalted butter, melted and cooled
• ⅓ cup buttermilk
• ½ tsp vanilla
• ⅛ tsp cinnamon

Instructions

• Preheat the oven to 375 degrees. Coat a 10-inch cast iron skillet with cooking spray.
• Combine the sugar, cornstarch, and cinnamon together in a large bowl. Add the sliced peaches, blueberries, lemon zest, and lemon juice then gently toss together to coat evenly. Pour the mixture into a 10-inch cast iron skillet.
• Place into the oven and bake for 25 minutes.
• Prepare the biscuit topping by whisking together the flour, 1/4 cup of sugar, cornmeal, baking powder, baking soda, and salt together in a large bowl.
• In a separate bowl, whisk the buttermilk together with the cooled melted butter and vanilla until well combined. Set aside.
• In a small separate dish, combine the remaining 2 teaspoons of sugar with the 1/8th teaspoon of cinnamon; mix very well. Set aside.
• One minute before the peaches & blueberries come out of the oven, add the buttermilk mixture to the flour mixture; stir with a rubber spatula until just combined and no dry pockets remain.
• To assemble and bake, remove the peaches and blueberries from the oven; increase the oven temperature to 425 degrees.
• Divide the biscuit dough into eight equal pieces and place them on top of the hot fruit filling, spacing them 1/2 inch apart (they should not be touching).
• Sprinkle the top of each biscuit with the sugar/cinnamon mixture.
• Return to the oven and bake for 15-18 minutes.
• Remove from the oven and place on a wire rack to cool for 20 minutes. Serve with vanilla ice cream or whipped cream. Enjoy.

We were celebrating a few birthdays with some friends recently so I made this delicious apricot and cherry crisp for dessert. There was a great sale at my grocery store on fresh and local apricots and there were some bing cherries sitting in the fridge uneaten so I combined the two to make this crisp. I served it with vanilla bean ice cream but it’s also delicious plain or with whipped cream. This tasty stone fruit crisp was a big hit with everyone and disappeared quickly.

How to Make an Apricot and Cherry Crisp

Preheat the oven to 350 degrees. Coat a 9-inch baking dish with cooking spray. Line a small baking sheet with tin foil (for easier clean-up).

Combine the oats, butter, flour, almond slices, sugar, cinnamon, and salt together until well crumbly.

Toss the apricot slices and cherries with sugar, cornstarch, lemon juice, and salt until well combined. Pour the fruit into the prepared baking dish.

Scatter oat topping evenly over the fruit making sure to leave a few pieces of fruit sticking out of the top, if desired.

Bake for 40-45 minutes, or until the fruit is bubbling and the oat topping is golden brown.

Remove from the oven and allow to cool for 15-30 minutes before serving. Serve plain, with whipped cream, or with ice cream. Enjoy!

Print

Apricot and Cherry Crisp

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8

Author Pam - For the Love of Cooking

Equipment

• 9-inch Baking Dish
• Small Baking Sheet

Ingredients

Oat Topping:

• 1 cup quick-cooking oats
• 6 tbsp unsalted cold butter, diced
• ¼ cup flour
• ¼ cup sliced almonds
• ¼ cup brown sugar
• ½ tsp ground cinnamon
• Pinch of salt

Fruit:

• 8-10 ripe apricots, pit removed, quartered
• 2 cups bing cherries, stem & pit removed, halved
• ¼-⅓ cup white sugar, depending on the sweetness of the fruit
• 1 tbsp cornstarch
• Juice from 1/2 lemon
• Pinch of salt

Instructions

• Preheat the oven to 350 degrees. Coat a 9-inch baking dish with cooking spray. Line a small baking sheet with tin foil (for easier clean-up if crisp bubbles over). 
• Combine the oats, butter, flour, almond slices, sugar, cinnamon, and salt together until well crumbly.
• Toss the apricot slices and cherries with sugar, cornstarch, lemon juice, and salt until well combined. Pour the fruit into the prepared baking dish.
• Scatter oat topping evenly over the fruit making sure to leave a few pieces of fruit sticking out of the top, if desired. 
• Bake for 40-45 minutes, or until the fruit is bubbling and the oat topping is golden brown.
• Remove from the oven and allow to cool for 15-30 minutes before serving. Serve plain, with whipped cream, or with ice cream. Enjoy!

The post Apricot and Cherry Crisp first appeared on For the Love of Cooking.]]> https://fortheloveofcooking.net/recipe/apricot-and-cherry-crisp/feed 4 60788 https://fortheloveofcooking.net/recipe/mini-blueberry-lemon-almond-crisps https://fortheloveofcooking.net/recipe/mini-blueberry-lemon-almond-crisps#comments Thu, 12 May 2022 02:17:19 +0000 https://fortheloveofcooking.net/?post_type=evergreen_posts&p=59576 These sweet & tart mini crisps are filled with fresh plump blueberries covered with a lemony almond topping. Quick, easy, and so delicious! I’m always looking for blueberry recipes, so when my grocery store just had a terrific sale on fresh blueberries, I picked up a container. Sadly, they were on the tart side, so...

These sweet & tart mini crisps are filled with fresh plump blueberries covered with a lemony almond topping. Quick, easy, and so delicious!

I’m always looking for blueberry recipes, so when my grocery store just had a terrific sale on fresh blueberries, I picked up a container. Sadly, they were on the tart side, so I decided to bake with them. We are big crisp lovers, so I decided to make this recipe for mini blueberry lemon almond crisps that I found on Garlic & Zest. They smelled amazing while they baked and tasted even better. These tasty little crisps were a huge hit with my entire family and tasted great with vanilla ice cream.

Mini Blueberry Lemon Almond Crisps

Almond Topping:

• ½ cup tbsp flour
• ¼ cup brown sugar
• ½ tsp lemon zest
• ½ tsp baking powder
• ½ tsp cinnamon
• ¼ tsp cardamon
• ¼ tsp salt
• 4 tbsp unsalted butter, cold & diced
• ½ cup sliced almonds

Blueberry Lemon Filling:

• 2½ cups fresh blueberries
• ¼ cup white sugar
• 1 tbsp fresh lemon juice
• 1½ tsp cornstarch
• 1 tsp lemon zest

How to Make Mini Blueberry Lemon Almond Crisps:

Preheat the oven to 350 degrees. Coat 4 ramekins with butter or cooking spray. Line a baking sheet with parchment paper.

Make the topping by combining the flour, brown sugar, baking powder, lemon zest, cinnamon, cardamom, salt, and diced cold butter in a small bowl; work the mixture with your fingers until crumbly and well combined. Add the sliced almonds and work them into the flour mixture; set aside until needed.

Make the filling by combining the blueberries, sugar, lemon juice, cornstarch, and lemon zest in a bowl, then mix until the blueberries are evenly coated.

Divide the mixture evenly into the ramekins.

Sprinkle the almond topping evenly over each dish.

Bake for 25-30 minutes or until the topping is golden brown and the fruit is tender.

Allow them to cool for 10 minutes before serving as is or with vanilla ice cream. Enjoy!

Print

Mini Blueberry Lemon Almond Crisps

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Adapted by Pam - For the Love of Cooking / Original by Garlic & Zest

Equipment

• 4 Small Ramekins
• Baking Sheet

Ingredients

Almond Topping:

• ½ cup + 2 tbsp flour
• ¼ cup brown sugar
• ½ tsp lemon zest
• ½ tsp baking powder
• ½ tsp cinnamon
• ¼ tsp cardamon
• ¼ tsp salt
• 4 tbsp unsalted butter, cold & diced
• ½ cup sliced almonds

Blueberry Lemon Filling:

• 2½ cups fresh blueberries
• ¼ cup white sugar
• 1 tbsp fresh lemon juice
• 1½ tsp cornstarch
• 1 tsp lemon zest

Instructions

• Preheat the oven to 350 degrees. Coat 4 ramekins with butter or cooking spray. Line a baking sheet with parchment paper. 
• Make the topping by combining the flour, brown sugar, lemon zest, baking powder, cinnamon, cardamom, salt, and diced cold butter in a small bowl; work the mixture with your fingers until crumbly and well combined. Add the sliced almonds and work them into the flour mixture; set aside until needed. 
• Make the filling by combining the blueberries, sugar, lemon juice, cornstarch, and lemon zest in a bowl, then mix until the blueberries are evenly coated. Divide the mixture evenly into the ramekins. 
• Sprinkle the almond topping evenly over each dish.
• Bake for 25-30 minutes or until the topping is golden brown and the fruit is tender.
• Allow them to cool for 10 minutes before serving as is or with vanilla ice cream. Enjoy!

 

 

The post Mini Blueberry Lemon Almond Crisps first appeared on For the Love of Cooking.]]>

My local grocery store had a terrific sale on fresh strawberries, blackberries, and raspberries this week so I grabbed a bunch with a baked cobbler in mind. I also had a few blueberries in the fridge so instead of a triple berry cobbler I made a mixed berry cobbler. There is something so wonderful about sweetened baked fruit topped with cinnamon and sugar-crusted biscuits on top!!  This delicious cobbler paired nicely with ice-cold vanilla ice cream but it’s also great with whipped cream. Needless to say, my berry-loving family devoured this mixed berry cobbler in no time.

How to Make a Mixed Berry Cobbler

Preheat the oven to 375 degrees.

Combine the sugar, cornstarch, and cinnamon together in a large bowl. Add the washed strawberries, raspberries, blackberries, blueberries, lemon zest, and lemon juice then gently toss together to coat evenly. Pour the mixture into a baking dish.

Place into the oven and bake for 25 minutes.

Prepare the biscuit topping by whisking together the flour, 1/4 cup of sugar, cornmeal, baking powder, baking soda, and salt together in a large bowl. In another bowl, whisk the buttermilk together with the cooled melted butter and vanilla until well combined. Set aside. In s small separate dish, combine the remaining 2 teaspoons of sugar with the 1/8th teaspoon of cinnamon; mix very well. Set aside.

One minute before the berries come out of the oven, add the wet ingredients to the dry ingredients; stir with a rubber spatula until just combined and no dry pockets remain.

To assemble and bake, remove the berries from the oven; increase the oven temperature to 425 degrees.

Divide the biscuit dough into 6-8 equal pieces and place them on top of the hot berry filling, spacing them 1/2 inch apart (they should not be touching). Sprinkle the top of each biscuit with the sugar/cinnamon mixture.

Place into the oven and bake for 15-18 minutes. Remove from the oven and place on a wire rack to cool for 20 minutes. Serve with ice cream or whipped cream. Enjoy.

Print

Mixed Berry Cobbler

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Author Pam - For the Love of Cooking

Equipment

• Baking Dish or Cast Iron Skillet

Ingredients

Mixed Berry Filling:

• 3½ cups strawberries, hulled **Halve the large berries
• 1 cup raspberries
• 1 cup blackberries
• ½ cup blueberries
• 1 tbsp cornstarch
• 1 pinch of cinnamon
• Zest of 1 lemon
• 2 tsp fresh lemon juice

Biscuit Topping:

• 1 cup flour
• ¼ cup + 2 tsp white sugar
• 2 tbsp stone-ground cornmeal
• 2 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 4 tbsp unsalted butter, melted & cooled
• ⅓ cup buttermilk
• ½ tsp vanilla extract
• ⅛ tsp cinnamon

Instructions

• Preheat the oven to 375 degrees.
• Combine the sugar, cornstarch, and cinnamon together in a large bowl. Add the washed strawberries, raspberries, blackberries, blueberries, lemon zest, and lemon juice then gently toss together to coat evenly. Pour the mixture into a baking dish. Place into the oven and bake for 25 minutes.
• Prepare the biscuit topping by whisking together the flour, 1/4 cup of sugar, cornmeal, baking powder, baking soda, and salt together in a large bowl. In another bowl, whisk the buttermilk together with the cooled melted butter and vanilla until well combined. Set aside.
• In a small separate dish, combine the remaining 2 teaspoons of sugar with the 1/8th teaspoon of cinnamon; mix very well. Set aside. 
• One minute before the berries come out of the oven, add the wet ingredients to the dry ingredients; stir with a rubber spatula until just combined and no dry pockets remain.
• To assemble and bake, remove the berries from the oven; increase the oven temperature to 425 degrees.
• Divide the biscuit dough into 6-8 equal pieces and place them on top of the hot berry filling, spacing them 1/2 inch apart (they should not be touching). Sprinkle the top of each biscuit with the sugar/cinnamon mixture.
• Place into the oven and bake for 15-18 minutes. Remove from the oven and place on a wire rack to cool for 20 minutes.
• Serve with ice cream or whipped cream. Enjoy.

We finally had a cool day!!! It’s been so hot here in Portland for SO long that it was extra wonderful to wake up to a cool, breezy, and cloudy day. Of course, I had to make a slow-cooked meal for dinner, and I also decided to bake this strawberry-nectarine crisp recipe for dessert. I had some ripe fruit that nobody seemed to be eating, so I decided to throw it all together and make a fruit crisp. This dessert couldn’t be easier to throw together, but it also makes your house smell amazing and will make your family very happy. Serve with whipped cream or vanilla ice cream, if desired.

Strawberry-Nectarine Crisp

Fruit:

• 10 oz fresh strawberries, hulled & halved
• 3 large nectarines, peeled and sliced
• ½ cup fresh raspberries
• ½ cup white sugar
• 1½ tbsp cornstarch
• Juice from 1/2 lemon or lime
• Pinch of salt

Oat Topping:

• 1 cup quick-cooking oats
• ⅓ cup flour
• 6 tbsp unsalted butter, diced
• ¼ cup brown sugar
• ¼-½ tsp ground cinnamon, to taste
• Pinch of salt

How to Make a Strawberry-Nectarine Crisp

Preheat the oven to 350 degrees. Coat a 10-inch cast iron skillet with cooking spray.

Toss the strawberries, nectarines, and raspberries with sugar, cornstarch, cinnamon, and salt.

Pour the fruit mixture into the prepared cast iron skillet or baking dish.

Combine the oats, flour, butter, sugar, and cinnamon until well combined. Scatter oat topping evenly over the fruit.

Bake for 40-45 minutes, or until the fruit is bubbling and the oat topping is golden brown.

Remove from the oven and allow to cool for 15-30 minutes before serving. Serve plain, with whipped cream, or with ice cream. Enjoy!

Print

Strawberry-Nectarine Crisp

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6

Author Pam - For the Love of Cooking

Equipment

• 10-Inch Cast Iron Skillet

Ingredients

Fruit:

• 10 oz fresh strawberries, hulled & halved
• 3 large nectarines, peeled and sliced
• ½ cup fresh raspberries
• ½ cup white sugar
• 1½ tbsp cornstarch
• Juice from 1/2 lemon or lime
• Pinch of salt

Oat Topping:

• 1 cup quick-cooking oats
• ⅓ cup flour
• 6 tbsp unsalted butter, diced
• ¼ cup brown sugar
• ¼-½ tsp ground cinnamon, to taste
• Pinch of salt

Instructions

• Preheat the oven to 350 degrees. Coat a 10-inch cast iron skillet with cooking spray.
• Prepare the fruit by tossing the strawberries, nectarines, and raspberries with sugar, cornstarch, lemon juice, and salt.
• Pour the fruit mixture into the prepared cast iron skillet or baking dish.
• Prepare the oat topping by combining the oats, flour, butter, sugar, cinnamon, and salt until combined. Scatter oat topping evenly over the fruit.
• Bake for 40-45 minutes, or until the fruit is bubbling and the oat topping is golden brown.
• Remove from the oven and allow to cool for 15-30 minutes before serving.
• Serve plain, with whipped cream, or with ice cream. Enjoy!