Crisp Topping Recipe

For a simple and delicious dessert that takes little time to prepare, Cara and Phoebe at Big Girls Small Kitchen like to top apple compote with this crisp topping. We like to make a triple batch of this topping and store it in the freezer so we can make a fruit crisp whenever you want. — Allison Beck

Ingredients

  • ½ cup flour
  • ½ cup rolled oats
  • ½ teaspoon cinnamon
  • Pinch of salt
  • 2 tablespoons butter, softened
  • 2 tablespoons walnuts, finely chopped (optional)
  • Vanilla ice cream, for serving

Directions

Preheat the oven to 350 degrees.

Combine the flour, oats, cinnamon, salt, and walnuts. With your fingers, grind in the butter until the pieces of dough range from the size of peas to the size of walnuts. Spread on a baking sheet and bake until fragrant and crisp, about 15 minutes.


Classic Blackberry Crisp

What’s better than a sweet berry crisp on a summer evening? There’s something this simple dessert that’s quintessential summer, the perfect ending to a shrimp boil or grilled meal. Here’s our best nostalgic Blackberry Crisp recipe, aka the Blackberry Crumble! It’s just sweet enough, filled with sweet berries with a hint of orange and vanilla, and a crunchy oat crumble topping. Even better: you can make it with fresh or frozen berries! Use it with fresh summer berries from the market, or try it with the frozen variety. Ready to get baking?


FOR THE BERRIES:

  • 1 pound strawberries, hulled and cut in half
  • 6 ounces blueberries, rinsed
  • 6 ounces raspberries, rinsed
  • 1/3 cup cornstarch
  • 1/4 cup granulated sugar
  • 1/4 teaspoon kosher salt

FOR THE OATMEAL CRISP TOPPING:

  • 1 cup old fashioned rolled oats (NOT quick cooking)
  • 1/3 cup light brown sugar
  • 1/3 unbleached all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground cardamom
  • 6 tablespoons cold unsalted butter

FOR SERVING:

  • vanilla ice cream or
  • sweetened whipped cream
  • dried lavender (culinary), for serving - optional

Recipe Summary

  • 3 tablespoons extra-virgin olive oil, plus about 2 cups for frying
  • 1 onion, finely chopped
  • 3 garlic cloves, very finely chopped
  • Two 28-ounce cans whole, peeled Italian tomatoes, drained
  • Kosher salt and freshly ground pepper
  • 8 small eggplants (1/2 pound each), cut lengthwise 1/2 inch thick
  • 3 tablespoons coarsely chopped basil
  • 1 pound lightly salted fresh mozzarella, thinly sliced and torn into small pieces
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • 3 tablespoons dry bread crumbs

In a large skillet, heat the 3 tablespoons of olive oil. Add the onion and garlic and cook over moderate heat until tender, about 5 minutes. Using your hands, crush the whole tomatoes into the skillet. Bring to a simmer and cook over moderately low heat, stirring occasionally, until the sauce is very thick, about 25 minutes. Transfer the tomato sauce to a food processor and puree until smooth. Season with salt and pepper.

Meanwhile, in a very large skillet, heat 1/4 inch of olive oil. Season the eggplant slices with salt and pepper. Working in several batches, cook the eggplant over moderately high heat, turning once, until golden on both sides, about 8 minutes per batch add more olive oil to the skillet between batches. Drain the eggplant slices on paper towels.

Preheat the oven to 400°. Spread 1 cup of the tomato sauce in a 9-by-13-inch glass or ceramic baking dish. Arrange one-third of the fried eggplant slices in the baking dish and sprinkle all over with 1 tablespoon of the chopped basil. Top with one-third of the torn mozzarella and sprinkle with 1/3 cup of the grated Parmigiano-Reggiano. Repeat this layering twice. Sprinkle the bread crumbs all over the top of the eggplant Parmesan. Bake in the upper third of the oven for about 45 minutes, until the top of the eggplant Parmesan is golden and the tomato sauce is bubbling. Let stand for 15 minutes before serving.


Rustic Apple Crisp

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2. Toss With Sugar and Spice

Toss your sliced fruit or your berries with a squeeze of fresh lemon juice, a little bit of light brown sugar, a pinch of cinnamon, and, if you feel like it, a whisper of nutmeg and a little lemon zest. Taste the fruit and add a little more lemon, sugar, or spice if desired, keeping in mind that it will get sweeter as it bakes. Transfer the mixture to any oven-safe dish that will comfortably hold all the fruit—really, any kind of dish or skillet will do. And if you're making the crisp for a dinner party? You can't beat dividing the crisps among individual ramekins.


Reviews ( 12 )

I just want to know what the measurement is for the cinnamon. All I see is .13 cinnamon.

My family can't get enough. They say "so much butter", Its the cream cheese ,!

My pecans come from Englewood pecan store in Alexandra LA .

I live central TX & they are"mighty good". I have 2 batches that's 4 loaves, & I will take with me & Share, share ?

My mom was a HE teacher& she had " the best recipes ever . Thank you for helping me keep the torch a glow!

This bread did not work for me at all. The top was hard and separated from the bottom. Both loaves went in the trash.

Wouldn't change a thing. I did have to cook it longer, but it was well worth it. So delicious.


Classic Apple Crisp

With all the apple recipes out there, it's amazing how difficult it is to find a good, basic apple crisp. You know, one of those recipes you're desperately seeking (along with applesauce) when you've just gone to the orchard with the kids, and they enthusiastically filled two very large bags with apples.

While this version of apple crisp may seem daunting, with a fairly long list of ingredients, many are simply optional enhancements. Basically, you're looking at apples, sugar, thickener, and a touch of spice in the filling and flour, sugar, butter, oats, and cinnamon in the topping.

Ingredients

  • 3 pounds whole apples, to yield 2 pounds peeled, cored, and sliced apples about 9 cups
  • 1/4 cup (57g) rum, apple cider or juice, or the liquor/juice of your choice or water
  • 1/4 to 3/4 cup (53g to 159g) brown sugar, depending on the sweetness/tartness of your apples
  • 2 tablespoons (28g) butter, melted
  • 2 tablespoons (43g) boiled cider, optional but good
  • 1 1/2 teaspoons Apple Pie Spice, or 1 teaspoon cinnamon + 1/4 teaspoon nutmeg + 1/4 teaspoon ginger
  • 3 tablespoons (21g) King Arthur Unbleached All-Purpose Flour or tapioca flour
  • 1/4 teaspoon salt
  • 3/4 cup (85g) King Arthur Unbleached All-Purpose Flour
  • 1/2 cup (45g) quick-cooking oats
  • heaping 1/4 teaspoon salt
  • 2/3 cup (142g) brown sugar, packed
  • 1 teaspoon cinnamon
  • 3/4 teaspoon baking powder
  • 8 tablespoons (113g) butter, cold, cut in pats
  • 1/2 cup (57g) diced pecans or walnuts, optional

Instructions

Preheat your oven to 350°F. Grease a 9" x 9" square cake pan, or similar-size casserole pan.

Slice the apples about 1/4" thick. Toss them with the remaining filling ingredients, and spread them in the pan.

To make the topping, whisk together the flour, oats, salt, sugar, cinnamon, and baking powder.

Add the cold butter, working it in to make an unevenly crumbly mixture. Stir in the nuts, if you're using them.

Perfect your technique

Basic is beautiful: Apple Crisp

Spread the topping over the apples in the pan.

Set the pan on a parchment- or foil-lined cookie sheet, to catch any potential drips. Bake the crisp for about 60 minutes, till it's bubbling and the top is golden brown.

Remove it from the oven, and allow it to cool for at least 20 minutes before serving. If you serve the crisp hot/warm, it may be quite soft. If you wait till it's completely cool, it'll firm up nicely. A good compromise is to wait for it to cool completely, then reheat individual portions briefly in the microwave. Vanilla ice cream is a tasty accompaniment.

Tips from our Bakers

Join King Arthur baking instructor, Libby Treadway and her son as they bake a gluten-free version of Classic Apple Crisp together from start to finish. Watch Baking Apple Crisp with Kids now.

So many apples to choose from… which variety is best for pie? For great results, pick a combination: see the details in our blog post, The very best pie apples.


  • 5 cups sliced peeled baking apples
  • 2 tablespoons sugar or sugar substitute-sugar blend equivalent (see Tips)
  • 1 teaspoon lemon juice
  • ½ teaspoon apple pie spice
  • ½ cup rolled oats
  • ¼ cup sugar or sugar substitute-sugar blend equivalent (see Tips)
  • 3 tablespoons all-purpose flour
  • ¼ teaspoon apple pie spice
  • 3 tablespoons butter
  • ½ cup Frozen light whipped dessert topping, thawed

For filling: Preheat oven to 375 degrees F. In a large bowl combine apples, 2 tablespoons sugar or sugar substitute, lemon juice, and 1/2 teaspoon of the apple pie spice. Transfer apple mixture to a 2-quart square baking dish.

For topping: In medium bowl, combine oats, 1/4 cup sugar or sugar substitute, flour, and 1/4 teaspoon apple pie spice. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over filling.

Bake for 30 to 35 minutes or until apple is tender and topping is golden brown. Serve warm. If desired, top with whipped topping.

Sugar Substitutes: Choose from Splenda(R) Granular, Equal(R) Spoonful or packets, or Sweet 'N Low(R) bulk or packets. Follow package directions to use product amount that's equivalent to 2 tablespoons sugar.


Strawberry Crisp Recipe

This Fresh Strawberry Crisp is the best summer dessert ever! Fresh juicy strawberries are topped with a buttery and crumbly oat topping, and is absolutely swoothworthy with a big scoop of vanilla ice cream on top!

Since we are in the middle of summertime, my kids are eating me out of house and home! I&rsquom beginning to feel like I live at H-E-B, or live in their curbside pickup parking spaces. . Does anyone else feel this way?!

When I&rsquom not at H-E-B, I&rsquom probably at Sam&rsquos doing the exact same thing. Now that the baby is drinking regular milk, we go through so many gallons a week it&rsquos complete insanity! My eight year old can basically eat a casserole dish full of cereal every morning and STILL be hungry!

During my visits to Sam&rsquos I usually grab one of those giant containers of strawberries. The strawberries are nice and sweet since it&rsquos summertime, and the price is just right, too. My kids will eat any kind of berries, and usually just like to eat them fresh. But if there&rsquos one dessert that&rsquos seriously irresistible in the hot summer months, it&rsquos this delicious Fresh Strawberry Crisp!

OH yes. It&rsquos hard not to dive right into the bubbly pan right out of the oven! But letting it cool just slightly and adding a scoop of vanilla ice cream is pure bliss, y&rsquoall, really!

Special thanks goes to my husband who helped me create this Strawberry Crisp recipe after we took the kids berry picking back in May. We came home with two giant baskets of strawberries, blackberries, and two zucchinis after a hot day in the fields. I made zucchini lasagna for dinner and he tinkered around making the filling for the strawberry crisp.

When this came out of the oven, the warm, sweet smell of strawberries filled the room and we totally snuck some out of the pan while the kids were still outside playing. And maybe hid some of it for later, too. Do you hide your favorite foods from your kids, too? If you do, let me share with you an excellent hiding spot the Instant Pot!!

Really, truly, it&rsquos worked marvelously so far! The only problem is where to put the stuff when I pull the IP out to use. Because my kids are obsessed with stealing my Dove dark chocolates, it&rsquos necessary around here to hide them. And if you don&rsquot already own an Instant Pot, this is just another great reason to get one. You&rsquore welcome.