Wilie's Crisp

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The best fruit crisp recipe ever, adapted from a SF Chronicle recipe by Marion Cunningham.

Difficulty: Easy - for beginners
Serves:

Preparation time:
Cooking time:

Dietary guidance: v n 

Ingredients

For crust:
1 cup flour
1 cup sugar
1 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
¼ lb. butter, melted

For filling:
5-6 cups peeled fruit*
½ cup sugar**
2 tbsp. flour

*No need to peel thin-skinned fruit like nectarines.
**With some fruits (apples, pears, peaches) it's nice to use

Method

brown sugar to get a richer, more caramel flavor.
Preheat oven to 375°.
Place fruit in 8x8 baking dish and toss with flour and sugar.
Mix dry ingredients. Add egg and stir with fork until well combined (mixture should be somewhat crumbly).
Pat fruit into an even layer and sprinkle crust mixture on top. Pour melted butter over it.
Bake about 40 minutes.

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