crisp

This Gluten Free Vegan Chocolate Cherry Crisp is perfect for Mother&#039;s Day or any easy weeknight dessert using pantry staples and frozen fruit.

Gluten Free Vegan Chocolate Cherry Crisp

large flake rolled oats

almond flour

almonds

tbsp hemp hearts

tsp cacao nibs

dark chocolate chips (dairy free)

brown sugar (packed)

salt

vegan butter (melted)

cherries

maple syrup

cornstarch

lemon juice

cinnamon

dark chocolate chips (dairy free, if needed)

Oat ice cream (for serving)

Preheat oven to 350 F and grease a 8" round pie dish.

In a bowl, mix together the oats, almond flour, almonds, hemp hearts, cacao nibs, chocolate chips, brown sugar, and salt. Add in the melted butter and toss just until everything is coated.

In another bowl, mix together the cherries, maple, cornstarch, lemon juice, cinnamon, salt and chocolate. Add this mixture to the pie dish. Top with the crisp topping and bake for about 40-45 minutes or until the filling is bubbling and thee topping is nicely browned. Serve with dairy free ice oat cream.

This Crispy Beer Batter Fish Recipe has a light and airy coating with tender and flaky fish on the inside!

Crispy Beer Batter Fish Recipe

fish

tsp black pepper

all purpose flour

garlic powder

paprika

egg (lightly beaten)

beer

Canola oil

Add oil to a large, heavy bottomed pot or deep fryer till it's about 2 to 3  inches deep. Heat oil to 375 degrees F.

Meanwhile, cut fish into stick shapes, about 1 inch wide and 3 inches long. Pat dry with paper towels and season with salt and pepper.

To make the beer batter, whisk together the flour, garlic powder, paprika and seasoned salt. Stir in the lightly beaten egg, then gradually whisk in the beer until the batter forms and is no longer lumpy.

Quickly dip the fish one piece at a time into the batter, then place in the hot oil. Cook for 3 to 4 minutes, or until the fish is a nice golden brown. Drain on a wire rack and enjoy while hot!

A crumbly, buttery topping full of contrasting flavors and textures, soft fruit, notes of lemon and nutmeg and caramel—this is an apple crisp that just might be better than a pie.

The Best Apple Crisp Recipe

For the Crisp Topping:

all-purpose flour (3 3/4 ounces; about 3/4 cup)

raw sugar,

lemon

nutmeg (see note)

(4 grams) kosher salt

toasted pecans (3 3/4 ounces; about 1 cup)

unsalted butter

For the Apple Base:

apples (preferably a mix of firm, tart Fuji

sugar

(2 grams) kosher salt

(30 milliliters) bourbon, rye,

For the Topping: Preheat oven to 375°F (190°C). In a food processor, pulse flour, raw sugar, lemon zest,  nutmeg, and salt until well combined.

Add pecans and pulse just until pecans start to break apart, 2 to 3 pulses. Some whole pecans should still be visible.

Add butter and pulse until mixture resembles a coarse meal, with pea-sized chunks. Transfer to a bowl and chill in refrigerator or freezer until ready to bake.

To Assemble and Bake: Toss apples, sugar, cornstarch, salt, and whiskey in a large mixing bowl until evenly combined. Transfer to a 2-quart baking dish and cover with crisp topping, spreading it into an even layer across the dish. Do not pack topping down with your hands. Bake until topping is darker in color, sandy, dry, and firm to the touch, about 45 minutes. Let crisp cool for at least 15 minutes before serving.

My make ahead crumble topping is an easy bulk recipe for crisps, crumbles, and pies that keeps in the freezer for a year ~ it&#039;s summer dessert on demand!

Big Batch Crumble Topping for the Freezer

oats

dark brown sugar

tsp salt

cardamom

tsp vanilla extract

Add all of the ingredients to a large bowl and rub the butter into the dry ingredients with your fingertips until well mixed and crumbly.  Be sure to get all the butter incorporated so there are no large chunks of butter.

Spoon the crumble mixture into a freezer safe container (we used zip lock freezer bags), and place in the freezer until ready to use.

Your crumble will last up to a year in the freezer.  Just scoop out what you need and reseal the rest.  No need to thaw the crumble before baking.

Add the fruit filling of your choice to a baking pan, filling the pan about 2/3 of the way full. Then top generously with your frozen crumble (don&#039;t thaw it first.) I like to mound the crumble on the fruit, because everything will shrink down in the oven. Bake at 375F for about 25-30 minutes, or until the fruit is bubbling and juicy and the topping is starting to turn golden.

To use your crumble

A unique and textured crisp with the flavors of corn muffins and blueberry jam smashed together.

Blueberry and Corn Crisp

(or frozen, thawed) blueberries

lemon zest

all-purpose flour

cornmeal

unsalted butter,

corn kernels (from about 1 large ear)

Bon Appétit

Toss blueberries, sugar, lemon zest, lemon juice, cornstarch, and salt in a shallow 2-qt. baking dish.

Preheat oven to 375°. Whisk flour, cornmeal, sugar, and salt in a medium bowl to combine. Using your hands, work butter into dry ingredients until no dry spots remain and mixture holds together when squeezed. Add corn and toss to evenly distribute. Press topping between your fingers and break into large pieces over filling.

Bake crisp until topping is golden brown and juices are thick and bubbling, 50–60 minutes. Transfer to a wire rack and let cool 30 minutes before serving.

Do Ahead: Crisp can be made 1 day ahead. Store tightly covered at room temperature.

Warm and delicious Apple Crisp for Two served with a scoop of vanilla ice cream for the perfect sized dessert!

Apple Crisp for Two

brown sugar

Old-fashioned oats

nutmeg

Tablespoons unsalted butter (softened)

(chopped pecans)

Granny Smith apples (peeled, cored, and thinly sliced)

vanilla ice cream (optional)

Mix brown sugar, flour, oats, cinnamon, nutmeg, and softened butter together in a small bowl. Stir in pecans and set aside.

Place peeled, cored, and thinly sliced apples in a 6-inch mini skillet or cake pan.

Sprinkle topping over apples.

Bake in a preheated 375 degree oven until golden brown and bubbling, about 20 to 30 minutes.

Remove from oven and allow to cool for 10 minutes.

Serve with a scoop of vanilla ice cream and two spoons.

The Best Blueberry Crisp is a recipe made with pantry ingredients that makes the most delicious blueberry filling with a crunchy topping.

The Best Blueberry Crisp

blueberries

flour

Tablespoons butter, melted

vanilla

Preheat oven to 350°. Spray a 9-inch pie...

Preheat oven to 350°. Spray a 9-inch pie plate or baking dish with cooking spray. Set aside. 

Make the filling by adding the blueberries, sugar,...

Make the filling by adding the blueberries, sugar, flour, cinnamon, salt, lemon zest, and lemon juice to a bowl and mix until the berries are coated. 

Pour the blueberry mixture into the pan.

Stir together flour, salt, cinnamon, and sugar in...

Stir together flour, salt, cinnamon, and sugar in a medium bowl with a fork. Pour in melted butter and vanilla. Mix until combined and clumps form. 

Sprinkle the crisp topping evenly over the blueberries. 

Bake for 45 to 50 minutes or until...

Bake for 45 to 50 minutes or until the top is golden and the filling is bubbly. . 

https://mediavine-res.cloudinary.com/video/upload/mi9hrvoe1lkkj50nphar.mp4

Breakfast fruit crisp combines juicy baked fruit with a nutty, crumbly oat topping that&#39;s healthy enough to start your day off right. Dessert for breakfast? Heck yeah!

Breakfast Fruit Crisp

Tbsp all purpose flour

Tbsp unsalted butter, softened

Tbsp brown sugar

apricots,

Preheat oven to 350F.

Using your hands, blend together the flour, butter, brown sugar, cinnamon, and salt until the mixture is crumbly and sandy in texture. Then mix in the oats and sliced almonds. Set aside.

Toss together the sliced fruit, vanilla extract, and cornstarch, and place it into your 9-inch pie plate.

Top with the crisp mixture, and bake for about 35-45 minutes until just starting to turn golden on top and the fruit is bubbling.

Serve warm with a dollop of whipped cream, yogurt, or a drizzle of maple syrup.

Cherry Crisp is simple, quick, and delicious. Top it with a scoop of vanilla ice cream for the ultimate weeknight dessert.

Cherry Crisp

baking powder

baking soda

unsalted butter, melted

Preheat oven to 350°F. Butter a 2-quart casserole...

Preheat oven to 350°F. Butter a 2-quart casserole dish.

Pour cherry pie filling into the prepared dish.

Stir together the flour, baking powder, baking soda,...

Stir together the flour, baking powder, baking soda, oats and brown sugar. Drizzle in the butter and mix until incorporated.

Crumble mixture over cherry pie filling.

Bake in preheated oven for 35-40 minutes.

Serve warm with vanilla ice cream.

This dead-simple crisp recipe can be repurposed for any stone fruit, from plums to apricot, or for pears and apples in fall. Year-round crisp, never a bad idea. 

Cinnamon-Oat Peach Crisp

lb. medium peaches (about 12), peeled, sliced ½" thick

⅔ cup (packed) light brown sugar

kosher salt

(2 sticks) chilled unsalted butter, cut into small pieces

vanilla ice cream

This dead-simple oat topping can be repurposed for any stone fruit as it comes into season this summer or for pears and apples in fall. This recipe is from B’s Cracklin’ BBQ in Savannah, GA. Read more about pitmaster Bryan Furman here.

Toss peaches, granulated sugar, and 2 Tbsp. flour in a large bowl to combine. Let sit, tossing occasionally, 30 minutes.

Meanwhile, whisk oats, brown sugar, cinnamon, salt, and remaining 1 cup flour in a large bowl to combine. Using an electric mixer on low speed, gradually add butter. Once it has all been added, increase speed to medium-high and beat until dry ingredients are incorporated (there should be no dry bits left in the bowl), about 3 minutes.

Place a rack in center of oven; preheat to 350°. Scrape peaches and any juices into a 13x9" baking dish. Evenly scatter oat topping over peaches and bake crisp until peaches are soft, fruit juices are bubbling, and topping is a deep golden brown, 60–70 minutes. Transfer baking dish to a wire rack and let crisp cool 1 hour.

Divide among bowls and top with large scoops of ice cream.

Easy week night dessert made with the instant pot

Instant Pot Apple Crisp

apples (peeled and chopped, small)

tsp corn starch

tbsp butter (room temp)

Combine the peeled and chopped apples with the cinnamon, brown sugar, vanilla and corn starch.&nbsp;

Use the pot in pot method to pressure cook the apples for 4 minutes. I like my apples with a little bite, not too mushy. If you prefer yours to be softer, I'd recommend pressure cooking for a minute or two longer. **See notes for more details about pot in pot.**

While the apples are in the Instant Pot, use a fork and cut the ingredients for the crumb topping together.

Quick release the pressure when the time has expired. Transfer to a larger dish, if desired. Top with the crumb topping.

Broil on the middle&nbsp;rack for 5-10 minutes, or until the topping is golden brown.

Serve with ice cream, whipped cream, or some vanilla icing.&nbsp;

We couldn't agree more about the wonderful aroma of this apple crisp recipe! Whip up a batch of this delightful dessert and welcome autumn into your kitchen. It's a very simple crisp that lets the natural flavor of the apples shine. The topping is buttery with a touch of cinnamon and nutmeg. Mixed with the apples, it's fabulous....

Apple Crisp

c tart cooking apples, sliced

c all-purpose flour

c oats

c butter or margarine, softened

Apple Crisp Bites turn traditional apple crisp into bite-sized treats with the fantastic flavors of apples, oats, and cinnamon!

Apple Crisp Bites

(60 grams) all-purpose flour

(49 grams) old-fashioned rolled oats, divided

(75 grams) firmly packed light or dark brown sugar

(113 grams) unsalted butter,

pecans

apples (about 2 medium apples)

apple juice

ginger

allspice

Combine the apples, apple juice, granulated sugar, cinnamon,...

Combine the apples, apple juice, granulated sugar, cinnamon, ginger, allspice, and nutmeg in a medium saucepan. Bring the mixture to a boil over medium-high heat. Then reduce the heat and simmer 5 to 8 minutes, or until the apples are tender.

Remove from the heat and set aside.

Preheat oven to 350°F. Grease 24 mini muffin...

Preheat oven to 350°F. Grease 24 mini muffin cups (about 1 & 3/4-inch diameter).

Place the flour, 1/4 cup of the oats,...

Place the flour, 1/4 cup of the oats, brown sugar, and cinnamon in the bowl of a food processor. Pulse to combine. Add the butter, and process until the mixture forms coarse crumbs.

Stir in the remaining 1/4 cup oats and...

Stir in the remaining 1/4 cup oats and the pecans.

Place a rounded tablespoon of the oat mixture...

Place a rounded tablespoon of the oat mixture in each muffin cup. (You'll have some of the mixture left over to use for the topping.) Press the mixture into the bottom and up the sides of the muffin cups, making sure to cover each cup well.

Fill each cup with about 2 teaspoons of...

Fill each cup with about 2 teaspoons of the apple filling. Sprinkle the top of each cup with the remaining oat mixture.

Bake 15 to 20 minutes, or until golden...

Bake 15 to 20 minutes, or until golden brown. Cool in the pan for 10 minutes. Then use a thin knife or spatula to loosen the edges and remove the cups from the pan.

This Berry Crisp is packed with an assortment of sweet berries and topped with a buttery oat topping. A bit of orange zest in the filling puts this delicious summery crisp right over the top.

Berry Crisp

assorted berries

orange

Challenge Unsalted Butter, melted

Preheat oven to 350°F. 

In a large bowl, stir together the berries...

In a large bowl, stir together the berries with the ⅓ cup sugar, ⅓ cup flour, and orange zest. Pour the mixture into a 2-quart baking dish. Set aside.

In a medium bowl, stir together the flour,...

In a medium bowl, stir together the flour, baking powder, baking soda, salt, oats, and brown sugar. Drizzle in the melted Challenge butter and stir until the dry ingredients are moistened. Sprinkle the crumb mixture evenly over the top of the berry filling.

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The most viewed crisp recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine