Warm cinnamon apples in their own incredible sauce topped with a crisp and buttery dough baked overtop. Simpler than a pie, but oh so scrumptious, fruit crisps are a fall favorite recipe of mine.
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It’s erev Shabbos. Then Shabbos. Then Sunday. Then Sukkot. There is like NO time left. I always wait until the last minute to plan for Sukkot. I take my time and carefully prepare for Rosh Hashanah and Yom Kippur. I prepare food in advance, I prepare my mind and spirit for the days. Then I get through Yom Kippur and BAM! It’s Sukkot. You would think one of these years I would learn…
Well, it’s ok because I am the master of creating fast, low-patchke dishes that are stunning and delicious for the holiday. When I’m short on time (and mental energy), I’m not going to whip out my most intricate techniques or devote time to the careful weighing and measuring of baking.
Instead, I throw together a warm, fall dessert that is simple, quick and satisfying: Apple crisp. This recipe is awesome because you can use any fruit you want or have on hand. I like to use apples for Sukkot, but you can definitely make it with peaches, blueberries, pears, plums, etc.
This is the kind of recipe you keep in your kitchen just in case. Maybe it’s a weeknight, but you are feeling dessert. Maybe you have a ton of fruit that you have to do something with. Maybe you just ran out of time and ideas like I did, getting ready for Sukkot. This recipe is THE go-to solution.
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Jump to RecipeServes: 8 Prep Time: 15 Minutes Cook Time: 30 Minutes
Ingredients:
- 4 Cups Fruit, peeled and chopped into chunks
- ¼ Cups Sugar
- 1 teaspoons Cinnamon
- ½ Cups Flour
- ½ Cups Oats
- ¼ Cups Coconut
- ¼ Cups Brown Sugar
- 4 Tablespoons Margarine or Butter, melted
Instructions:
- Preheat oven to 350 degrees. Lightly grease an 8x8 cake pan.
- Toss the fruit in the Sugar and Cinnamon. Allow to sit 5-10 minutes.
- Spread the fruit mixture into the prepared pan.
- Mix the Flour, Oats, Coconut, Brown Sugar in a bowl until evenly combined.
- Drizzle in the melted Margarine or Butter and mix thoroughly with a fork.
- Evenly spread the topping mixture over the fruit.
- Bake at 350 for 30 minutes.
- Fruit Crisp is done when the fruit is all soft and the juices have created a sauce, which bubbles up through the now crisp and browned top crust. Serve warm with ice cream or whip cream. This dish can be frozen once cooked. Reheat at 350 until hot.
Fresh Fruit Crisp
Ingredients
- 4 Cups Fruit peeled and chopped into chunks
- ¼ Cups Sugar
- 1 teaspoons Cinnamon
- ½ Cups Flour
- ½ Cups Oats
- ¼ Cups Coconut
- ¼ Cups Brown Sugar
- 4 Tablespoons Margarine or Butter melted
Instructions
- Preheat oven to 350 degrees. Lightly grease an 8x8 cake pan.
- Toss the fruit in the Sugar and Cinnamon. Allow to sit 5-10 minutes.
- Spread the fruit mixture into the prepared pan.
- ‘
- Mix the Flour, Oats, Coconut, Brown Sugar in a bowl until evenly combined.
- Drizzle in the melted Margarine or Butter and mix thoroughly with a fork.
- Evenly spread the topping mixture over the fruit.
- Bake at 350 for 30 minutes.
- Fruit Crisp is done when the fruit is all soft and the juices have created a sauce, which bubbles up through the now crisp and browned top crust.
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