| Any Fruit Crisp |
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| Any Fruit Crisp presented by Holland Inn Bed and Breakfast in Bar Harbor,Maine |
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Crisp Topping
3?4 cup flour
1?2 cup sugar
1?4 tsp salt
1 stick cold salted butter
Choose one or combine;
Pears -8 or 1 per person
Apples- 8 or 1 per person
Peaches- 8 large or 1 per person if big, two if small
Preheat oven to 375°
Make the topping by combining all the dry ingredients first and mixing well. Add the
butter by cutting it into the dry mixture with two knives, a pastry blender or a fork. Make
sure not to smooth the butter, but to make it resemble coarse pebble size chunks.
Slice the fruit into sections that are AT LEAST 1 inch thick or approximately into 8’s.
Remove any core, pit or otherwise undesirable insides. Leave the skin on. Put one layer of
fruit on the ungreased 9 X 11 pan with two or three rows of slices. (Slices should face the
same way in the rows, but rows should alternate direction.) Then do the same with a
second row, putting the slices on top each other but in the opposite direction as those
beneath it.
Sprinkle generous amounts of the topping evenly over the top. You should just barely be
able to see through it in a few places. When all the topping is on, gently tap the sides of
the pan a couple of times, so the topping naturally falls between the layers of fruit. Put
into the oven soon after making so the butter does not soften too much.
Cook at 375° for 50 minutes or until fruit is al dente.
Additional Options- sprinkle over the top last thing before cooking 1?2 cup chopped
crystalized ginger OR 1 1?2 Tbsp crushed red peppers OR freshly chopped
spicy peppers.
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Recipe contributed on 2/1/2007 by Holland Inn Bed and Breakfast in Bar Harbor,Maine:
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