Winter Fruit Crisp

This recipe is my variation on an old family favourite apple dessert. The original calls for apples to be peeled, quartered and cored, which I think reflects the logic of its time. The recipe was intended for fruit that had been dry-stored, and the longer an apple is kept, the less attractive the peel—and the more likely it is hiding bruises or other damage. These days, in addition to other means of storing them, fresh apples can be purchased year-round. If undamaged, I prefer to keep the skins on for extra colour, texture and vitamins. I always wash my fruit in fresh water before using, so I’m not worried about dirt. It’s still pretty easy to cut out bad bits as you see them, while cutting the fruit to size. I still use apple quarters, if I’m making the original recipe, but I cut them smaller here to complement the size of the other fruit. Main ingredients of similar size mix more evenly than those of greatly different sizes. Finally, Grandma’s recipe simply called for one cup of sugar, and half the amount of fruit given here, reflecting Americans’ notorious sweet tooth. My tastes have changed, and I now prefer a much less sweet topping, unless the fruit is particularly tart.

Makes 8 generous servings.

Ingredients:

4 cups Apples, cleaned, cored and cut in equal sized small pieces.
2 cups Diced rhubarb, fresh or frozen
2 cups Raspberries, fresh or frozen
½ cup Butter or margarine
1 cup Plain flour
1 Egg
1/2 to 1 cup Granulated sugar

Directions:

If using frozen fruit, first allow it to thaw enough to separate the pieces, but not so much that the juices run.

  1. Preheat oven to 350F/180C/gas mark 4. (I do this while preparing the apples.)
  2. Gently combine fruit pieces and put in ungreased, large (2 quart) casserole dish. Set aside.
  3. Melt butter in small saucepan over low heat.
  4. Stir in flour. All the fat should be incorporated, and the mixture should tend to ball up.
  5. Add the egg, stirring quickly enough to prevent the white cooking separately. Mixture will be loose.
  6. Stir in sugar. The mixture will now bind together, but come away from the pan easily.
  7. Spread flour mixture over fruit.
  8. Bake for one hour, until golden and crispy on top.

Serve warm with vanilla ice cream.

picture of measuring cups

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I'm an American living in the UK, combining rural Mid-west ideas about food with a suburban coastal British reality. It's fun!

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Posted in Recipes
2 comments on “Winter Fruit Crisp
  1. Mom says:

    Such tasty memories!

    Liked by 1 person

  2. […] chopped up patty pan squash and a bit of celery for extra flavour. And there will be seasonal fruit crisp fresh out of the oven for […]

    Like

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What’s Creative Economy in the Kitchen about?
Sharing a lifetime of experience of kitchen challenges. Respecting food and making the most of what's available. Read more on my About page.
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March 2015
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© Julia Davis-Coombs and Creative Economy in the Kitchen, 2014-2017. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia Davis-Coombs and Creative Economy in the Kitchen with appropriate and specific direction to the original content.
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