Fruit Crisps A to Z (Apple to Zucchini)-Spring

Sunday April 9, 2017

A glass, porcelain, or ceramic baking dish will bake the best, slow and steady, and make a nice presentation at the table.  I stay away from metal pans for fruit desserts since the fruit is acid and they don’t look very nice.

Rectangular and square Pyrex or French porcelain baking dishes are the best in my stash of baking containers.  The dish must be three to four inches deep, since you load it up with the raw ingredients, but they settle down after baking.  I have seen large round souffle dishes used, which is fine if you have a good amount of fruit, but the best pan is more shallow and wide, so you can get plenty of topping in every bite of fruit. Small souffle dishes and ramekins with a capacity of 1- to 1 1/2-cups, work great for individual portions.

Crisps can be baked frozen, so be sure to have a freezer-to-oven ceramic baking dish or pie plate (such as Emile Henry or Le Creuset) that will also look lovely on the table. Make a crisp or two and keep them in the freezer and you will always have a fabulous dessert an hour away. The crumble topping can also be made and frozen in a freezer bag and used right out of the freezer.


APRIL:  Meyer lemons; rhubarb; the first strawberries; pears; unsprayed roses; asparagus; baby spinach; Chantenay carrots; Valencia oranges

MAY:  blackberries; ollaiberries; the first highbush blueberries; guava; mangoes; the first papayas; kiwifruit; avocados; rhubarb; strawberries; lavender; borage flowers; nasturtiums; the first Tartarian cherries; fresh morel mushrooms; end of the organic Maine potatoes

JUNE:  Blenheim, Moorpark, and Royal apricots; mulberries; red currants; Royal Ann, Bing, and Great Lakes sour Montmorency cherries; passion fruits; fresh Italian prunes; pink-fleshed and strawberry guavas; clingstone nectarines; first crop Black Mission and Calimyrna figs; Gravenstein apples; the first clingstone peaches and plums; mangoes; muskmelons; wild lowbush blueberries; huckleberries; tomatillos; homegrown basil and tarragon; garlic; Washington barley harvest

Deborah Olson’s Amazing Cherry Crisp

Wow! You can’t imagine how FAST, EASY, and DELICIOUS this crisp is! Use a cherry pitter or small paring knife to remove the pits.  Be sure to wear an apron or pit the cherries with your hands inside a gallon plastic bag to deter the inevitable splattering. Serve warm or cold and top it off with vanilla ice cream.  It is great for a crowd ( you can double, triple, whatever, just use a larger pan). Deborah Olson’s family owned the last cherry orchard in the Santa Clara Valley and are famous for their cherries and cherry honey. Deborah still markets her cherries by mail.

  • Serves 6


  • 6 to 8 cups (approximately 2 l/2 pounds) fresh dark, sweet cherries, pitted
  • 3/4 cup sugar
  • l/2 cup all-purpose flour or gluten-free flour mixture
  • 4 l/2 tablespoons cold or frozen unsalted butter, cut into pieces
  • l/8 teaspoon almond extract


  1. Preheat the oven to 350º (325º if using Pyrex).  Grease the bottom and sides of a 9-inch square baking dish and set aside.
  2. Place the sugar and flour in a bowl.  Cut in the butter pieces with your fingers, a pastry blender, or pulse in a food processor until the mixture just holds together and looks crumbly.  Set aside or refrigerate in a covered container.  Can be made the day ahead.
  3. Pour the pitted cherries in the baking dish and sprinkle with the almond extract; toss to coat.  Sprinkle the fruit evenly with all of the topping.
  4. Bake in the center of the oven until lightly browned and the fruit is bubbling and tender, 50 to 60 minutes.  Cool on a rack and serve warm or at room temperature.

Apple Crisp with Cornmeal Streusel

I consider this crisp to have an Italian twist with the cornmeal streusel top. The original recipe is from La Pastiaia restaurant, one of the most popular eateries in San Jose, California. A good apple is crisp, juicy, and flavorful. A good cooking apple for a crisp needs all those qualities plus being able to keep its shape during the baking process.  Look for medium to large sized Pippin, Granny Smith, Cortland, Jonagold, Braeburn, Fuji, or even an occasional Pink Lady.  The Golden Delicious apple is native to Ohio River valley in W. Virginia, and a favorite since it holds its own shape so nicely during cooking.  McIntosh are acceptable if very firm, and Rome Beauties and Gravensteins are wonderful early season apples, but best used in combination with one of the other baking apples.

Serves 8


2 cups all-purpose flour

1 cup sugar

1/2 cup medium-grind yellow cornmeal or polenta

1 1/2 teaspoons ground cinnamon

1 cup (2 sticks) chilled unsalted butter, cut into pieces

7 to 8 large cooking apples (about 3 pounds), peeled, cored, quartered, and thick sliced

2/3 cup sugar

2 tablespoons fresh lemon juice

Zest of 1 lemon

1 tablespoon all-purpose flour


Preheat the oven to 375º (350º if using Pyrex).  In a small bowl, combine the flour, sugar, cornmeal, and cinnamon.  Cut in the butter pieces with your fingers, pastry cutter, or food processor until evenly moistened and coarse crumbs are formed.  Set aside or refrigerate in a covered container.  Can be made the day ahead.

Place the sliced apples in an even layer into a shallow, unbuttered 9-by-13-inch baking dish or 12-inch ceramic oval gratin dish.  Sprinkle with the sugar, lemon juice and zest, and flour, tossing to evenly coat the fruit.  Sprinkle the fruit evenly with all of the topping.

Bake in the center of the oven until the apples are tender and the topping is golden brown, 50 to 60 minutes.  Serve warm or at room temperature spooned into bowls with rum raisin ice cream or vanilla gelato.

Apple Cheddar Crumble


1/2 lb Cheddar cheese; grated
1/2 c Flour
1/2 c Unsalted butter; cut into small pieces
5 lg Apples
1 tb Ground cinnamon
1/2 c Brown Sugar; firmly packed
1/2 c Granulated sugar
1/2 c Rolled oats
Original recipe makes 6


1. Preheat oven to 375 degrees farenheit. Grease a 10-inch square baking dish. 2. Peel and core apples. Cut each into 8 pieces. In a medium bowl, toss together apples, cinnamon, and brown sugar. Place in baking dish.

3. In a medium bowl, combine cheese, flour, oats, and granulated sugar. Cut unsalted butter into dry ingredients with your fingers, a pastry blender, or two knives. Combine until mixture holds together in large crumbs. Cover apples with crumb mixture.

Bake until apples are tender and topping is slightly browned (35 minutes). Recipe By : the California Culinary Academy/Ladies Home Journal- August 1991

Ashley Gartland’s Sunday Evening Apple Crisp

Makes 1 (8-inch) pan


6 baking apples, peeled, cored and cut in 3/4-inch cubes

Juice from 1/2 lemon

1 tablespoon plus 1/2 cup all-purpose flour (divided)

1/2 cup granulated sugar

1/2 cup firmly packed dark brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup butter, chilled and cut into small cubes (1 stick)

1/2 cup graham cracker crumbs (I prefer the thick-cut homemade grahams available at Trader Joe’s)

1/2 cup chopped walnuts (or uncooked old-fashioned oatmeal)

Lightly sweetened whipped cream or vanilla ice cream for serving (optional)


Preheat oven to 350 degrees.

Place apples in an 8-inch square pan and squeeze the lemon juice over the apples, tossing them a bit to coat evenly, then toss with 1 tablespoon flour.

Combine the granulated sugar, brown sugar, remaining 1/2 cup flour, cinnamon and salt. Cut in the butter using a mixer fitted with a paddle attachment until crumbly. Stir in the graham cracker crumbs and walnuts (or oatmeal) by hand, and lightly pack the mixture on apples.

Bake for 45 minutes to 1 hour or until the crust is golden brown and the apples are bubbling around the edges. Best served with lightly sweetened whipped cream or vanilla ice cream.

Creamy Apple Cheese Crisp


6 cups sliced peeled tart apples

1/3 cup sugar

2 tablespoons all-purpose flour

1 tablespoon lemon juice

1 teaspoon ground cinnamon

1/4 teaspoon salt


4 ounces cream cheese, softened

1/4 cup sugar

1 egg

1 tablespoon all-purpose flour

1 tablespoon milk


3/4 cup quick-cooking oats

2/3 cup all-purpose flour

1/2 cup packed brown sugar

1 teaspoon ground cinnamon

5 tablespoons cold butter


In a 2-qt. microwave-safe dish, toss the first six ingredients. Microwave, uncovered, on high for 8 minutes, stirring once. In a mixing bowl, beat cream cheese and sugar. Add eggs, flour and milk; mix well. Spread evenly over apples.

In a bowl, combine the oats, flour, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle over filling. Microwave, uncovered, on high for 6 minutes or until apples are tender. rotating dish twice. Serve warm.

Apple Pecan Crisp

Servings: 6


1/4 cup plus 2 tablespoons all-purpose flour

1/4 cup plus 2 tablespoons light brown sugar, packed

1/2 cup plus 2 tablespoons granulated sugar, divided

Pinch salt

6 tablespoons very cold unsalted butter, cut into 1/2-inch dice

1 cup chopped pecans

1/2 cup old-fashioned rolled oats

2-1/2 pounds tart baking apples (about 5 large), peeled, cored and sliced 1/4-inch thick

Preheat the oven to 350°F.

In a food processor, pulse the flour with the brown sugar, ¼ cup of the granulated sugar and salt until combined. Add the butter and pulse until the mixture resembles coarse meal. Transfer the crumbs to a bowl and stir in the pecans and oats. Set aside.

Generously butter a shallow 2-quart baking dish. In a medium bowl, toss the apples with the remaining 6 tablespoons granulated sugar. Transfer the apple mixture to the prepared baking dish and cover with the oat topping. Bake in the middle of the oven for 40-50 minutes, or until the apples are tender when pierced and the topping is toasted. Serve warm with vanilla ice cream if desired.By Jennifer Segal, adapted from Food & Wine

Apple Crisp for Diabetics


5 cups sliced, peeled cooking apples

2 tablespoons sugar, or sugar substitute equivalent to 2 tablespoons sugar

1 teaspoon lemon juice

1/2 teaspoon apple pie spice

1/2 cup regular or gluten free rolled oats

¼ cup sugar or sugar substitute equal to ¼ cup sugar

3 tablespoons all-purpose flour or rice flour

¼ teaspoon apple pie spice

3 tablespoons butter

Frozen whipped dessert topping, thawed (optional)


1. Preheat oven to 375 degrees. For filling: in a large bowl combine apples, 2 tablespoons

sugar or sugar substitute, lemon juice, and 1/2 teaspoon of the apple pie spice. Transfer apple mixture to a 2-quart square baking dish.

2. For topping: In medium bowl, combine oats, 1/4 cup sugar or sugar substitute, flour, and 1/4 teaspoon apple pie spice. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over filling.

3. Bake for 30 to 35 minutes or until apple is tender and topping is golden brown. Serve warm. If desired, top with whipped topping. Makes 8 (1/2-cup) servings.

Nutritional Analysis per serving: 142 calories, 5g total fat, 2g saturated fat, 12mg cholesterol, 33mg sodium, 24g carbohydrate, 2g fiber, 1g protein. Diabetic Exchanges: 11/2 carbohydrate exchanges and 1 fat exchange.

Karina’s Gluten-Free Apple Crisp Recipe without Oats

Ever since I started using quinoa cereal flakes in crisp and crumble toppings I’ve been dreaming of making an apple crisp. In the past I’ve used a pancake mix, or a blend of gluten-free flours to make a sugary topping. But quinoa flakes kick it up to a new level of flavor (not to mention, add a whole grain goodness to the endeavor). The texture is delightfully light. And the organic coconut oil gives it a buttery melt-in-your-mouth delicacy I haven’t enjoyed since giving up moo-cow dairy.


6 apples (Macintosh, Delicious, Pink Lady, Gala)
1 tablespoon lemon juice
2 tablespoons pure maple syrup
2 teaspoons tapioca or arrowroot starch
1 cup quinoa flakes
3/4 cup sorghum flour (or brown rice flour)
1 cup organic light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon sea salt
3/4 cup organic coconut oil


Preheat the oven to 350ºF. Grease the bottom and sides of an 8×11-inch gratin or baking dish with vegan buttery spread. Set aside.

Peel and core the apples. Slice them and toss into a bowl. Sprinkle with lemon juice and toss to coat. Add the maple syrup and stir. Dust with tapioca starch and stir again to coat the slices. Pour the slices into the prepared baking dish.

In a mixing bowl, combine the quinoa flakes, brown rice flour, brown sugar, cinnamon, ginger, and sea salt and whisk to blend. Add the coconut oil in pieces and using a whisk or a pastry cutter, cut the coconut oil into the flour blend until you have an even, sandy mixture.

Spoon the mixture all over the top. Bake in the center of a pre-heated oven for about 20 minutes. Cover the top loosely with a piece of foil and continue to bake for another 20 minutes or so (depends upon the size/type of apples), until the apples are fork tender and the sides of the crisp are bubbling. (The foil will help keep the topping from browning too much.)

Allow the crisp to cool before serving- though slightly warm it is luscious. We had leftover apple crisp the next day, chilled, right out of the fridge, and Darling it was fabulous cold, too. It tasted like apple pie.Serves 8.

Epicurious Online Cooking School Fruit Crisp


1 1/2 quarts assorted fruits trimmed and chopped into bite sized pieces (blueberries, raspberries, peaches, plums, or cherries)

1/2 cup granulated sugar
Grated zest of 1/2 lemon

1/4 cup flour

1/4 c quick cooking Rolled oats

Pinch of salt

1/2 stick Unsalted butter; cut into small pieces
1/4 c Brown Sugar; firmly packed
1/4 c chopped walnuts
Original recipe makes 8 servings


1. Preheat oven to 375 degrees farenheit. Grease a 10-inch square baking dish. 2. Peel and core apples. Cut each into 8 pieces. In a medium bowl, toss together fruit, sugar, and lemon zest. Let rest 5 minutes. Divide the fruit between the little dishes.

3. In a medium bowl, combine flour, oats, salt, brown sugar, walnuts, and butter. Cut unsalted butter into dry ingredients with your fingers, a pastry blender, or two knives. Combine until mixture holds together in large crumbs. Cover fruit with crumb mixture.

Bake until apples are tender and topping is slightly browned (18 to 20 minutes). Recipe By: the Culinary Institute of America


Serves 6
1/2 cup (60g) dried currants
1/4 cup (60g) brandy or a fruity liquor or fruit juice or apple cider
Zest of an orange or lemon
1 cup (200g) sugar (Splenda works beautifully, use 25g!)
1 tablespoon flour or potato starch or arrowroot
1/2 – 1 teaspoon ground ginger, to taste
1/4 teaspoon table salt
2 cups (6oz/170g) fresh or frozen whole cranberries, picked over, rinsed, and drained

4 cups (12oz/340g) Granny Smith apples, peeled, quartered, cored and chopped

2 tablespoons butter, melted
2 tablespoons brown sugar
1/4 teaspoon ground ginger
1/2 cup (30g) panko (see TIPS)
1/2 cup (60g) toasted nuts, optional

Preheat oven to 375F. Lightly butter a 10-inch quiche pan or 8×8 baking dish.

SOAK CURRANTS Soak currants and zest in brandy in a small bowl. You want the currants all plump and juicy!

MIX FRUIT In a large bowl, stir together sugar, flour, ginger and salt. Stir in cranberries and apple as they’re ready, stirring well to distribute the floury bits. Stir in the currants, distributing well again. Turn into prepared baking dish.

ADD TOPPING & BAKE Mix topping ingredients (you can use the same bowl) and sprinkle over top of the fruit. Bake for 45 minutes or until the fruit is bubbly and cranberries have popped.

SAVOR Serve warm alone or topped with a dollop of whipped cream a scoop of ice cream or my favorite, a spoonful of sour cream or Greek yogurt.

Rice Apple Crisp


* 2 cup cooked Lundberg Brown Sweet Rice

* 1 can pie apples*

* 1 tbs lemon juice

* 1/4 cup Sweet Dreams Rice Syrup

* 3/4 cup Lundberg Brown Rice Flour

* 1 1/2 cup uncooked rolled oats

* 1 cup brown sugar

* 1/2 tsp cinnamon

* 1/4 tsp salt (optional)

* 6 tbs margarine

* 1/2 cup chopped almonds or walnuts (optional)


Combine the cooked rice, apples, lemon juice, rice syrup and pour into a 9″ x 13″ pan treated with non-stick oil spray or margarine. Mix flour, oats, brown sugar, cinnamon, salt and cut in margarine until crumbly. Sprinkle over rice-apple mixture. Bake at 350 for 30 minutes or until brown and bubbly. Makes 10 servings.

*Fresh apples are better! Peel and slice 6 large cooking apples, mix with 1 cup of sugar, 1/4 cup of water and microwave on high approximately 10 minutes or until soft.

Passover Apple Crisp Recipe

An apple crisp recipe for the Passover / Pesach festival is one of several favorite dessert recipes for many Ashkenazim (Jews whose ancestors came from Central and/or Eastern Europe; singular form: Ashkenazi, Ashkenaz; descriptive form: Ashkenazic). My own family likes to make many varieties of apple crisp recipes for Passover / Pesach and for other times of the year. The following apple crisp recipe is a relatively simple one to make.


5 tart apples, peeled and sliced (about 6 cups)

1/2 cup raisins (optional)

1/2 cup sugar

1/2 teaspoon cinnamon

Juice of a fresh lemon


1/2 cup sugar

1 cup matzoh meal

1 teaspoon cinnamon

1/2 cup pareve Passover margarine

1/2 cup chopped almonds

Instructions for the Passover Apple Crisp:

Oil a 9- by 15-inch (22.8 centimeters by 38.1 centimeters) glass baking dish.

Heat oven to 375 degrees Fahrenheit (190 degrees Celsius or Centigrade).

Place the sliced apples in the prepared pan. Add the remaining filling ingredients. Toss lightly to coat the apples.

In a medium mixing bowl, combine all the topping ingredients except the nuts. Mix until the topping looks like coarse cornmeal. Add the nuts. Sprinkle evenly over the apples in the pan.

Place in the oven. Bake for 30 minutes or until the pan juices start to bubble up through the topping. Serves 12.

Rhubarb Crunch

Rhubarb Crunch is a very homey dessert…not even as upscale as a crisp. The crunch is made up of a slender layer of fruit that has been thickened to a jam-like consistency and a layer of a sweet, buttery, crunchy, crumbled cookie-like topping.
3 T. all-purpose flour
3/4 c. sugar
4 c. diced rhubarb (about 1 lb. trimmed weight)

3/4 c. oats
1 c. plus 2 T. all-purpose flour
3/4 c. packed golden brown sugar
1/4 t. salt
9 T. (1 stick plus 1 tablespoon) cold unsalted butter

Preheat the oven to 350°.  In a medium-sized bowl, combine 3 T. of flour with the granulated sugar.  Add the rhubarb and toss to combine.  Transfer  the rhubarb to a buttered shallow 2-quart baking dish (a 7- by 11-inch works well), making sure the flour sugar mixture is evenly distributed.  Set aside while you make the topping.

Place the oats, flour, brown sugar and salt in a medium-sized bowl and toss to combine.  Melt the butter and add, stirring until well blended and crumbly.  Alternatively, you may simply slice the cold butter, add it to the bowl and rub it in—using your fingers or a pastry blender—until the mixture is crumbly.

Spread the topping evenly over the rhubarb.  Bake until bubbling and golden brown—about 35 to 45 minutes.  Serve warm, room temperature…or even cold.  Serves 8 to 10.

Most recipes suggest serving with whipped cream or ice cream, but I think it is just fine all by itself…one forkful at a time….(From the blog For Love of the Table/Recipe adapted from Cooking in Minnesota from the kitchens of Twin City Home Economists in Homemaking)

Strawberry-Rhubarb Crumble


For the topping:
1 1/3 cup flour
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons Demerara sugar (or turbinado sugar aka Sugar in the Raw)
Zest of one lemon
1/4 pound (1 stick or 4 ounces) unsalted butter, melted

For the filling:
1 1/2 cups rhubarb, chopped into 1-inch pieces
1 quart strawberries plus a few extras, hulled, quartered
Juice of one lemon
1/2 cup sugar
3 to 4 tablespoons cornstarch (some commenters found the flour option a little too, well, floury so this has been updated)
Pinch of salt


1. Heat oven to 375°F. Prepare topping: In a mixing bowl, combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form. Refrigerate until needed.

2. Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a 9-inch deep-dish pie plate. (I used an oval dish this time, because they fit better in the bottom of a shopping bag.)

3. Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a (foil-lined, if you really want to think ahead) baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.Yields 6 to 8 servings.


Serves 8


1 pound rhubarb, cut into ½-inch pieces

½ pound kumquats, thinly sliced and seeded

1 pint strawberries, halved or quartered

3 tablespoons cornstarch

1 cup sugar

½ cup unbleached all purpose flour

½ cup old-fashioned rolled oats

½ cup brown sugar, packed

½ teaspoon cinnamon

¼ teaspoon salt

¼ cup walnuts, finely chopped

6 tablespoons butter, melted


Preheat oven to 350 degrees.

In a large bowl, toss rhubarb, kumquats and strawberries with cornstarch and sugar.  Scrape mixture into a 9-inch pie plate or ceramic dish.

In the same bowl, mix flour, oats, brown sugar, cinnamon, salt and walnuts until well blended.  Pour melted butter evenly over top and stir with a large spoon or spatula until all the butter is absorbed and there is no flour visible in the bowl.  Topping should be crumbly.

Sprinkle topping evenly over the fruit mixture in baking dish.  Place dish on a rimmed baking sheet and slide onto center shelf of the preheated oven.  Bake for about 45 minutes, until the topping is well browned and the fruit is bubbling up around the edges.  Let cool on a wire rack for about 15 minutes before serving. Aleta Watson

Berry Apple Double Crisp

For the Filling:

3 tablespoons cornstarch

1/2 cup cold water

3 cups strawberries or raspberries, hulled and sliced (about 1 pound)- frozen is fine too

3/4 cup sugar

1 teaspoon vanilla

5 medium apples (pink lady, granny smith, something crisp)

1/2 teaspoon orange zest

zest of half an orange (about a quarter cup)

For the Crisp:

1 cup flour

1 cup dark brown sugar, packed

1 cup oats

pinch of salt

1/8 teaspoon cinnamon

1 stick (1/2 cup) butter, melted and cooled


Preheat the oven to 350. Set a baking dish (I used a medium rectangular pyrex, something around 9 x 9 or 7 x 11) on top of a baking sheet.

Stir together the water and cornstarch and set aside to dissolve. In a medium saucepan, combine the strawberries and sugar. Using a fork, wooden spoon, or potato masher, cook the strawberries over medium heat, while stirring, until the mixture comes to a boil. Whisk in the cornstarch mixture and bring it back to a boil. Cook for 2 or 3 minutes until the filling is thick and turns clear. Stir in the vanilla and set aside while you prepare the apples.

Peel and slice the apples into halved, 1/2 inch thick wedges. Toss with orange zest and juice and set aside.

To prepare the crisp- combine the flour, sugar, oats, salt, and cinnamon in a large bowl and blend with your fingers. Pour over the melted butter and gently combine ingredients with a fork.

Put half the crumbs into the bottom of the pan and pat down to make a crust. Pour in the apples and pour over the strawberry filling. Smooth the jam and evenly sprinkle over the rest of the crumb mixture. Bake for 50-60 minutes, until slightly browned, bubbly, and fragrant. Allow to cool for five or ten minutes and serve warm with ice cream.adapted from Baking by Dorie Greenspan

Passover Almond Macaroon Apple Cherry Crisp


Macaroon Crumble Crisp Topping

1 cup potato starch

3/4 cup matzoh meal

1 cup finely minced/coarsely ground almond macaroons (or vanilla)

1/3 cup brown sugar, packed firm

2 teaspoons vanilla powder

pinch cinnamon

1/2 teaspoon salt

1/2 cup unsalted Passover margarine or unsalted butter

1/4 cup orange juice

Apple Cherry Filling

5-5 cups peeled, pared, and diced apples

1 cup drained, canned cherries or frozen, defrosted cherries (sweet are fine)

3/4 cup sugar

1/4 teaspoon cinnamon

1/4 cup orange juice

2 tablespoons potato starch


Generously grease a 9 by 13 inch, 8 by 10 inch pan, or a 10 inch springform pan.

In a medium bowl, mix the potato starch, matzoh meal, minced macaroons, brown sugar, vanilla powder, and salt together. Into dry ingredients, cut in the margarine or butter. Stir in the orange juice to make a crumby mixture that just holds together. Set aside.

For the filling. prepare the apples. In a large bowl, toss apples, with cherries, sugar, cinnamon, and orange juice. Preheat oven to 350 F.

Sprinkle half of crumble topping on bottom of pan and press very slightly. Spoon on fruit filling. Sprinkle remaining crumble topping on top of fruit. Bake until fruit is bubbling, about 25-35 minutes, and top is a lightly golden. Cool well before serving. Serves 6-8

Nigella Lawson’s Pear and Apple Crumble


For the topping:
1 cup flour
1 teaspoon baking powder
1 teaspoon apple pie spice
1/4 pound (1 stick) cold unsalted butter, cut into small cubes
3 tablespoons sugar
3 tablespoons light brown sugar

For the filling:
3 Gala apples
3 pears
2 tablespoons butter
2 tablespoons sugar
1/3 cup fresh lemon juice
2 tablespoons cornstarch
1/2 teaspoon cinnamon.


1. Heat oven to 375 degrees.

Prepare topping: In a mixing bowl, combine flour, baking powder and apple pie spice. Add butter cubes. Using your fingers, rub butter into flour until mixture resembles rolled oats. Add white and brown sugars and mix well. Refrigerate until needed.
2. Prepare filling: Peel and core apples. Cut them into quarters, then halve each quarter crosswise. Keeping apples and pears separate, peel, core and cut pears the same way. In a wide saucepan, combine butter, sugar and lemon juice. Place over low heat until butter is melted.Stir in the apples. Partly cover and simmer, stirring occasionally, for 5 minutes. Add pears and stir, uncovered, for 1 to 2 minutes, depending on ripeness of pears. Remove pan from heat and add cornstarch and cinnamon; mix well.

3. Transfer fruit mixture to a 9-inch deep-dish pie plate. Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 35 minutes. Yield: 6 to 8 servings.

Pear Crisp with Biscotti Topping

6 peeled Anjou or Bartlett pears, cored and cut into 1/4-inch-thick slices (about 2 1/2 pounds)
1/2 cup packed brown sugar, divided
1/2 cup plus 2 tablespoons all-purpose flour or gluten free flour mixture, divided
1 tablespoon fresh lemon juice
1/8 teaspoon salt
Cooking spray
12 amaretti cookies (Italian almond macaroons) or 6 ALMOND BISCOTTI
6 tablespoons chilled butter, cut into small pieces
1/3 cup slivered almonds, toasted (optional)
1/2 cup heavy whipping cream
2 tablespoons powdered sugar


1. Preheat oven to 350°.
2. Place pears in a large bowl. Sprinkle with 6 tablespoons brown sugar, 2 tablespoons flour, juice, and salt; toss well to coat. Transfer mixture to an 11 x 7–inch baking dish coated with cooking spray.
3. Place cookies in a food processor; process until finely ground. Weigh or lightly spoon remaining 2.25 ounces (about 1/2 cup) flour into a dry measuring cup. Combine 2.25 ounces flour, cookie crumbs, and remaining 2 tablespoons brown sugar in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in nuts if using. Sprinkle crumb mixture evenly over pear mixture. Bake at 350° for 50 minutes or until pears are tender. Let stand 10 minutes.
4. Combine cream and powdered sugar in a medium bowl. Beat with a mixer at high speed until stiff peaks form. Divide crisp evenly among 9 bowls; top each serving with about 1 tablespoon whipped cream.
Cooking Light  DECEMBER 2009

Passover Matzo Crisp with Pear, Apple and Cranberries


Filing Ingredients
1 1/2 lbs. pears, peeled, cored and diced
1 1/2 lbs. Gala apples, peeled, cored and diced
1 bag (12 oz) cranberries- fresh or frozen, or berries,or cherries/or 1 cup dried
1/3 cup white sugar
1/3 cup brown sugar
3 tbsp minute tapioca
2 tbsp orange juice
1 tsp vanilla extract
1/2 tsp orange zest
1 tsp orange blossom water (optional)
Topping Ingredients

3/4 cup Manischewitz matzo meal
1/4 cup packed dark brown sugar
2 tbsp sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp salt
1/2 cup chopped toasted pecans, almonds or walnuts
8 tbsp chilled unsalted butter or non-hydrogenated margarine cut into 1-inch pieces
Vanilla ice cream or crème fraîche for serving, if desired (use a dairy free ice cream to keep this dessert pareve)


Meanwhile, in a food processor, combine the first 7 topping ingredients – matzo meal, brown sugar, sugar, cinnamon, nutmeg, allspice and salt. Pulse a few times till ingredients are blended.
Add nuts and unsalted butter or margarine pieces to the processor. Continue to pulse till the mixture is combined and crumbly. Do not over-process– you want some texture to the nuts and bits of butter in the mix. If you don’t have a processor, you can instead mix the dry ingredients in a bowl, then add the butter mixture with your fingers or a pastry blender. Work the butter into the mixture till a crumbly texture forms.

Grease the baking dish with butter or nonstick cooking spray. Pile the filling mixture into your 9 x 13 inch baking dish and spread it in an even layer. Sprinkle the topping evenly over the top of the fruit filling. Place the baking dish on a cookie sheet – this will catch any overflow of fruit juice in the oven.
Put the crisp and cookie sheet in the oven and let it bake for 50-60 minutes, turning once during baking, till the crisp topping is lightly browned. Remove the crisp from the oven and allow to cool for at least 15 minutes before serving. Serve the crisp warm topped with vanilla ice cream or crème fraîche, if desired.
Store any leftover crisp in the refrigerator. Reheat before serving.

Cherry-Almond Crumble in a Jar


For the crumble:

1 1⁄2 cups all-purpose flour

1⁄2 cup sugar

1⁄2 teaspoon baking powder

1⁄8 teaspoon salt

1 large egg

4 ounces almond paste

1⁄2 teaspoon almond extract

8 tablespoons (1 stick) cold unsalted butter, cut into pieces

1⁄2 cup sliced almonds

For the filling:

5 cups sweet cherries, pitted and halved

1⁄4 cup sugar

2 teaspoons cornstarch


1. Make the crumble: Preheat the oven to 350F. In a food processor or in a bowl using a pastry cutter, mix together the flour, sugar, baking powder, salt, egg, almond paste, and almond extract. Add the butter pieces and pulse or use a fork to mix until the mixture is crumbly. Press 3 rounded tablespoons of the mixture into the bottoms of 9 wide-mouth 8-ounce jars.

2. Make the filling: In a separate bowl, mix together the cherries, sugar, and cornstarch. Divide the cherry mixture among the jars, filling each jar to just below the lip. Mix the sliced almonds with the remaining crumble and add 3 rounded tablespoons of crumble to each jar to cover the cherries. Pack the crumble mixture down lightly to keep it in place.

3. Place the jars 2 inches apart on a large baking sheet. Bake for 25 minutes, or until the tops of the crumbles start to turn golden brown. Remove from the oven and let cool on the baking sheet. Serve warm or cold. Makes 9 individual crumbles.

Rhubarb Blueberry Crumble


3 cups chopped fresh or frozen rhubarb
2 cups fresh or frozen blueberries
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/4 cup cold butter
1/2 cup slivered almonds, toasted


In a large bowl, toss rhubarb and blueberries with sugar and flour. Transfer to a greased 2-qt. baking dish.
In a small bowl, combine brown sugar and flour; cut in butter until mixture resembles coarse crumbs. Stir in almonds. Sprinkle over fruit. Bake at 350° for 1 hour or until bubbly. Serve warm. Yield: 4-6 servings.

Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out. If using frozen blueberries, do not thaw.

Cherry Vanilla Crisp

Yield: 8-10 servings
  • 4 cups fresh pitted cherries
  • ¼-1/2 cup granulated sugar*
  • 2 tablespoons cornstarch
  • 1 tablespoon vanilla bean paste or extract
  • 1 stick plus 1 tablespoon of butter, melted (9 tablespoons)
  • ¾ cup brown sugar
  • ¾ cup old-fashioned whole-rolled oats (not quick cook or instant)
  • ¾ cup all-purpose flour
  • pinch of cinnamon
  • pinch of salt


  1. Preheat oven to 350F.
  2. In an 8×8 baking dish or 9 inch pie dish, gently toss together the cherries, sugar, cornstarch and vanilla.
  3. In a small bowl, toss together the brown sugar, oats, flour, cinnamon, pinch of salt and melted butter. Stir with a fork until evenly moistened and crumbly. Sprinkle over the cherries.
  4. Place baking dish on top of a cookie sheet to prevent drips. Bake for 45-55 minutes, or until fruit is bubbly and the topping is crispy and golden.
  5. Serve warm with vanilla ice cream! The Baker Chick

Apricot Crisp for Two


4 firm-ripe apricots
4 tablespoons packed light brown sugar
3 tablespoons cold unsalted butter
3 tablespoons all-purpose flour
3 tablespoons old-fashioned rolled oats
1/4 teaspoon salt
1/8 teaspoon cinnamon


Preheat oven to 425°F.

Pit apricots and cut into 1/2-inch-thick wedges. In a bowl toss with 1 tablespoon brown sugar. Divide apricots between two 1-cup ramekins or gratin dishes. Cut butter into small pieces and in a large bowl with your fingertips or a pastry blender blend into flour until mixture resembles coarse meal. Stir in remaining 3 tablespoons brown sugar, oats, salt, and cinnamon. Mound oat mixture on top of apricots and bake in middle of oven until topping is golden and apricots are tender, about 25 minutes.   Serves 2  Gourmet April 1999

One-Peach Crisp With Cardamom and Honey


1 large ripe peach, cut in half and pitted
1 teaspoon honey
1/8 teaspoon ground cardamom
1/4 cup granola of your choice, preferably including nuts and dried fruit
1/4 cup plain Greek-style yogurt


Preheat the oven to 350 degrees. Have a small oval baking dish or gratin dish at hand.

Place the peach halves in the baking dish, cut sides up. Drizzle them with the honey and sprinkle with the cardamom.

If the granola includes dried fruit, pick out the fruit pieces and reserve them. Pack the granola onto the peach halves. Bake until the peach is soft when pierced with a fork, about 20 to 25 minutes. Let cool for a few minutes, then sprinkle with the reserved dried fruit (from the granola).Spoon the yogurt on top, and eat warm.1 or 2 servings Joe Yonan The Washington Post, August 22, 2012

Balsamic Blueberry Crisp

serves 2-4


2 cups of blueberries

3 tablespoons of sugar

1/2 tablespoon flour

1/8 teaspoon salt

2/3 cup oats

2/3 cup loosely packed brown sugar

1/4 cup flour

1/2 teaspoon cinnamon

1/2 stick softened butter

1 teaspoon vanilla extract

1/2 cup + 1 tablespoon balsamic vinegar

1-2 tablespoons coarse sugar for crunch

vanilla ice cream


Preheat oven to 375 degrees F.

In a bowl, mix blueberries with sugar, 1/2 tablespoon of flour and salt. Spray a baking dish with non-stick spray and add blueberries. I used a 4 1/2 x 6 1/2 baking dish because I wanted a thick blueberry layer, but an 8 x would work fine too. Once the blueberries are added, toss them with 1 tablespoon of balsamic vinegar. The blueberry flavor works the best but original should be fine too.

In a bowl, combine oats, brown sugar, flour and cinnamon. Add softened butter and vanilla, and mix thoroughly with a fork and your hands until it becomes clumped together. Layer crumble mixture on top of blueberries and sprinkle coarse sugar on top. Bake for 25-30 minutes.

While crisp is baking, add vinegar to a small saucepan and heat over lo heat until it reduces by half – about 5-6 minutes. Set aside to cool, the mixture should thicken at this time. When blueberry crisp is finished, serve with vanilla ice cream and drizzle balsamic reduction on top.

Ginger Plum Crumble

Makes 8 servings

The plum filling:
2 tablespoons lightly packed brown sugar
1 1/2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 tablespoons finely chopped candied ginger
1 3/4 to 2 pounds plums (12 Italian prune plums plus 4 elephant hearts), halved, pitted, elephant hearts halved again

The crunchy topping:
3/4 cup granulated sugar
1 cup all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 egg, beaten well
7 tablespoons unsalted butter, melted

Position a rack in the center of your oven, and preheat the oven to 375°F.

In a medium bowl, whisk together the flavorings for the plums: brown sugar, flour, cinnamon, ginger, and candied ginger. Add the plums, and gently stir to coat. Arrange the plums in an ungreased, deep 9″ pie plate or 10″ solid tart pan.

In another medium bowl (or the same one, scraped fairly clean), combine the dry ingredients for the topping: the granulated sugar, flour, cinnamon, baking powder, and salt. Whisk to blend well. Add the egg. Using your hands, mix thoroughly, squeezing and tossing and pinching handfuls of the mixture, to produce moist little particles. Sprinkle evenly over the plums.

Use a spoon to drizzle the butter evenly all over the topping. Place the pan on a rimmed baking sheet to catch any wayward juices.

Place the crumble in the oven and bake for 35 – 45 minutes, until the top is golden-brown and the juices from the plums are bubbling. Cool slightly.

Serve the crumble warm or at room temperature, or even cold, with ice cream, crème fraîche, thick yogurt, or unsweetened whipped cream. The crumble will keep in the fridge for a few days. Eat it cold, or re-warmed in a 300º oven before serving. Adapted from Marion Burros via The Wednesday Chef and Orangette

Strawberry Crisp

Yield : Serves 8


3 pints small ripe strawberries, hulled and halved
2½ cups coarse fresh bread crumbs
½ cup plus 2 tablespoons confectioners’ sugar
½ teaspoon finely grated lemon zest
¼ teaspoon salt
½ cup chopped hazelnuts
¼ cup (½ stick) unsalted butter, melted
3 tablespoons granulated sugar
1 cup heavy (whipping) cream
½ teaspoon pure vanilla paste or vanilla extract


STEP 1: Preheat the oven to 375°F. Have ready an 8-inch square glass baking dish.

STEP 2: Toss together the strawberries, 1 cup of the bread crumbs, ½ cup of the confectioners’ sugar, the zest, and salt in a large bowl. Transfer to the baking dish. Toss the remaining 1½ cups bread crumbs with the hazelnuts, butter, and granulated sugar in a medium bowl, and sprinkle evenly over the berries.

STEP 3: Bake for 40 minutes, until the berries are bubbling and the topping is browned. Let cool on a wire rack for about 10 minutes.

STEP 4: Just before serving, beat the cream with an electric mixer on medium-high speed in a large deep bowl just until it begins to thicken. Add the remaining 2 tablespoons confectioners’ sugar and the vanilla and beat just until the cream forms soft peaks when the beaters are lifted.

STEP 5: Serve the crisp warm with the cream. lori lothbottom
To make fresh bread crumbs, toss torn pieces of firm white bread or white sourdough into a food processor and pulse until you have coarse crumbs.

Betty Rosbottom’s Warm Apple and Plum Crisp with a Ginger Snap Crust

Serves 6
Butter for greasing baking dish


1 1/2 pounds Granny Smith apples (about 3 large)

1 pound ripe but not mushy plums (about 6 medium)

1/3 cup sugar

1/2 teaspoon cinnamon

2 teaspoons fresh lemon juice

1/3 cup flour

1/3 cup coarsely ground ginger snap cookies (see note)

1/3 cup chopped toasted almonds

2 tablespoons sugar

1 teaspoon ground ginger

3 tablespoons unsalted butter, cut into small dice

Confectioners’ sugar for sprinkling
Fresh mint sprigs for garnish
Vanilla or ginger ice cream for garnish


Arrange an oven rack at center position and preheat oven to 375 F. Butter a shallow, 2-quart ovenproof baking dish.

Peel, core and cut the apples into 1-inch pieces. Halve the plums lengthwise, remove pits, and cut lengthwise into 1/2-inch slices. Place fruit in a medium bowl and toss with sugar, cinnamon and lemon juice. Spread mixture in the prepared baking dish.

For topping, mix together flour, ginger snap crumbs, almonds, sugar and ginger in a medium bowl. Add butter and rub into dry ingredients using your fingertips, until mixture resembles pea-sized clumps. Sprinkle mixture evenly over fruit.

Bake until fruit is tender and bubbling and topping is well browned, 35 to 40 minutes. Cool 10 minutes. (The crisp can be prepared 4 hours ahead; leave uncovered at room temperature. Reheat in a preheated 350 F oven to warm, 15 minutes or longer.)

Sprinkle crisp with confectioner’s sugar and garnish the center with a few mint sprigs. Serves with scoops of ice cream.

Note: For cookie crumbs, place ginger snaps in a food processor and pulse until cookies are coarsely ground. I used Nabisco brand and needed 6 to 8 cookies to yield 1/3 cup.

Fresh Apricot Crumble

For the crumble top:

3/4 cup all-purpose flour
3/4 cup firmly packed brown sugar
1/2 tsp. salt
1/4 tsp. ground cinnamon
8 Tbs. (1 stick) unsalted butter, at room temperature, cut into chunks
The Fruit:

5 cups pitted apricots, cut into chunks
2 tsp. fresh lemon juice
1/2 tsp. vanilla extract
2 Tbs. all-purpose flour
1/3 cup granulated sugar


Preheat an oven to 400°F. Butter a 9-inch pie dish or 9-by-7-inch baking dish.

To make the topping, in a bowl, stir together the flour, brown sugar, salt and cinnamon. Scatter the butter over the flour mixture and, using a pastry cutter or 2 table knives, mix until the butter is evenly distributed and the mixture begins to form clumps.

In a large bowl, stir together the apricots, lemon juice and vanilla. Add the flour and granulated sugar and stir again to coat the fruit evenly. Transfer to the prepared baking dish and sprinkle the topping evenly over the surface. Bake until the fruit is bubbling and the topping is golden, about 40 minutes. Serve warm. Serves 6 to 8. Adapted from Williams-Sonoma Family Meals, by Maria Helm Sinskey (Oxmoor House, 2008).

text copyright Beth Hensperger 2017

Recipes copyright Deborah Olson, La Pastiaia restaurant, Betty Rosbottom, Lori Lothbottom, Marion Burros, Joe Yonan, Toi Avey blog, Maria Helm Sinskey, Nigella Lawson, Aleta Watson, Ashley Gartland, Jennifer Segal, Betty Crocker, Gourmet magazine, Food and Wine magazine, Cooking Light, Ladies Home Journal, The Baker Chick blog, Culinary Institute of America, Allana Kellog, Lundberg Rice, Carolyn Beth Weil.

Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.

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