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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I may be one of the few, but I don't care for oatmeal in my fruit crisp toppings. This recipe is just the basics, and produces a sweet, caramel-y, crispy topping over delicious baked apples pieces...my favorite! Read more ! Ingredients:
4 cups cut up apples (or rhubarb, peaches, pears) - i use 5 large gala apples for mine |
juice of one half of lemon |
3/4 white sugar |
3/4 cup brown sugar |
3/4 cup flour |
1 teaspoon cinnamon (more if you like lots of cinnamon flavor) |
6 tablespoons butter, melted |
1 pint whipping cream, whipped to stiff peaks with 6 tablespoons sugar added |
(can use cool whip, but there’s nothing as good as fresh whipped cream on warm crisp!) |
Directions:
1. Mix together both sugars, flour, cinnamon and butter until crumbly.
2. Place prepared fruit in lightly buttered 10x6 glass baking dish.
3. Squeeze juice of half a lemon over fruit and toss it together.
4. Sprinkle crumb toppping over fruit, pushing it down around the pan edges to prevent spill-over while baking (apples can juice up quite a bit while baking and the juices will bubble up and spill over the sides of the pan if the topping is right up to the top).
5. Bake at 350 degrees for 40 to 50 minutes, until topping is nicely browned and apples are done.
6. Prepare whipping cream and keep chilled until ready to serve.
7. Serve crisp warm, topped with whipped cream.
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