Any fruit bigger than a cherry should be thinly sliced and if it is cherries or another stone fruit that you're using, remove the pits. (The only fruits that won't work: citrus and tropical fruits.) Try mixing a few fruits together, or stick with just one, depending on what you have on hand. But all of these fruits-and cherries, apricots, and plums, too-are delicious in crisp form. Juicier fruit like blueberries and peaches will be, well, juicier than those made with, say, apples or pears. Pick your fruit.Īlmost any fruit or berry works for making a crisp.
FRUIT CRISP HOW TO
And there's no reason not to make them, especially in times of abundance (like now), because it's easy to learn how to make fruit crisp by heart, a dessert that truly never requires a recipe. Because crisps are always better when they're made at home. Other dehydrated fruits that would work well are apricots, peaches, pears, and figs.Just make sure it's homemade. I like to add a little lemon juice to the water when I reconstitute dried apple rings for fruit crisp. You can also use apple juice or other canned juice to add various flavors to the fruit crisp. If you use hot water, they will reconstitute quicker. To reconstitute the fruit, put it in a bowl and just barely cover with water. Using dehydratedĭehydrated fruit, like dried apple rings, will need to be reconstituted before using them in fruit crisp. Pears are a little plain so I’ll sprinkle in some Meyer lemon juice and frozen cranberries to give it a nice sweet/tart flavor.
We can pears each summer and I mainly use them to make fruit crisp. You do have to be careful that you don’t include too much of the liquid or else you’ll end up with soggy fruit crisp – and no one wants that! Most canned fruit will work for fruit crisp. We also like to freeze cranberries when they’re in season in the fall and use them when we make apple or pear fruit crisp. We like to use the same frozen fruits as we do fresh fruits because of their higher water content – peaches, nectarines, mulberries, and dewberries. Using frozen fruitįrozen fruit and fresh fruit are the most interchangeable when it comes to fruit crisp. It’s good but a little drier than when we use peaches or berries. Sometimes I’ll cut up fresh apples for fruit crisp and add frozen cranberries. If we were able to grow strawberries, I bet we’d like those too. We enjoy using in season fruits such as peaches, nectarines, mulberries, and dewberries (wild blackberries) the best. What I’ve found is that the juicer the fruit the better the crisp. Using fresh fruitįresh fruit works great for fruit crisp. I’ve cut the sugar some, added more oats, and use whatever fruit I happen to have on hand. This fruit crisp recipe is adapted from their peach crisp recipe. We have often wished that someone would purchase the orchard and re-open it.
The owner of the orchard passed away has since passed away and the orchard closed. It was a day we looked forward to all year long. We loved going out there and picking peaches, chatting with the owner and playing with his dog. The orchard was about 45 minutes away from our home and it made for such a fun day. We didn’t always go on Mother’s Day, but that was my gift. In this four ingredient fruit crisp recipe I’ll show you how to use whatever fruit you have on hand – fresh, frozen, dehydrated, or canned.įor years we picked peaches for my Mother’s Day gift. Fruit crisp, or fruit crumble, makes a delightful dessert or breakfast.
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