fresh fruit crisp

Enjoy the flavours of delicious, juicy pineapple, combined with a crumbly, crisp topping in my Fresh Pineapple Crisp. This is a super easy dessert to put together, with the most scrumptious results!

Fresh Pineapple Crisp

pineapple

tbsp cornflour/corn starch (See Note 2 and 3)

tbsp brown sugar (See Note 3)

(50 g) all-purpose/plain flour (See Note 4)

(60 g) rolled oats (See Note 5)

(70 g) brown sugar

(125 g) unsalted butter, cold (See Note 6)

Preheat your oven to 175 Degrees C (350 F).

Grease your baking dish with a little butter, or oil spray. You&#039;ll need a ceramic or glass dish that is about 2.3 litres (2.5 quart) capacity.

Prepare your pineapple. If using fresh, you&#039;ll need to remove the top and base, and trim the skin. Remove the core and cut into chunks.

In a bowl, combine the fresh pineapple chunks, cornflour and 3 tablespoons of the brown sugar. Add this to your greased baking dish.

In another bowl, combine the remaining brown sugar, plain flour, oats and butter. Mix well - you can start off by stirring, but I ultimately like to rub the butter between my fingers to create a lovely, crumbly texture! Top the pineapple evenly with your crumble mixture.

Bake in your preheated oven for about 40-45 minutes, or until lightly golden brown on top and bubbling around the edges.

I like to allow the crisp to cool slightly before serving - the flavours are better developed when they&#039;re not boiling hot straight from the oven! Then serve with cream, ice cream or custard.

Made with delicious, subtly sweet apricots, this Apricot Crisp is a real treat. It&#039;s sweet-tart and juicy, with a hint of cinnamon and ginger. This easy dessert recipe also works well with peaches and nectarines.

Fresh Apricot Crisp

apricots

lemon

cornstarch

ginger

cinnamon

honey (or pure maple syrup

oats

white whole wheat flour (or all-purpose flour)

salt

unsalted butter,

maple syrup

Preheat oven to 350 degrees F. Lightly spray an 8x8-inch baking dish with cooking spray.

In a large bowl, toss together the apricots, lemon zest, cornstarch, ginger, and cinnamon. Stir gently until apricots are evenly coated with the spices, and then gently stir in the honey. Pour into the prepared baking dish.

Make the filling:

In a medium bowl, stir together the oats, white whole-wheat flour, cinnamon, and salt. Add the butter cubes and use your fingers to work the butter into the oat mixture until it begins to clump together and the butter pieces are small. Stir in the maple syrup. Sprinkle topping over apricots.

Bake in the preheated oven until filling is bubbly and topping is golden brown, 30-32 minutes. Let cool slightly before serving.

Make the topping:

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Top 2 fresh fruit crisp recipes from across the web

The most viewed fresh fruit crisp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Fresh Pineapple Crisp

Fresh Apricot Crisp

The most viewed fresh fruit crisp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine