Caramelized Fruit Crisp

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Caramelized Fruit Crisp

This recipe comes from ” A taste of HeartSmart Cooking.” It can definitely be categorized as comfort food. The caramel adds another layer of flavor to this favorite dessert. If you like try serving it with sherbet.

  • ½ cup granulated Sugar 125ml
  • 3 Tbsp cold Water 45ml
  • 4 Pears, peeled, cored and cut in large pieces
  • 4 Apples, peeled, cored and cut in large pieces
  • ½ cup dried Apricots, cut in half 125ml
  • 1/3 cup dried Cherries 75ml
  • ¼ cup thinly sliced Candied Ginger 50ml

Topping:

  • 1 cup all-purpose flour 250ml
  • 2/3 cup Brown or Maple Sugar 150ml
  • 1 Tsp Cinnamon 5ml
  • 1/3 cup Butter 75ml
  • ½ cup Rolled Oats 125ml

Place sugar in a large deep non-stick skillet. Stir in cold water. Heat on medium-high until sugar turns a golden caramel color, about 5 to 10 minutes. Do not allow mixture to burn.

Add pears, apples, apricots, cherries, and ginger to skillet all ay once. Stir just until coated with caramel. Heat gently for 1 minute.

Place fruit in 13 x 9 inch (3.5L) lightly oiled casserole or baking dish.

For topping, in large bowl combine flour, brown sugar, and cinnamon. Cut in butter until mixture is crumbly. Stir in rolled oats.

Sprinkle topping over fruit. Bake in preheated 375 F (190 C) degree oven for 45 to 60 minutes or until fruit is tender.

Serves 12. Is always nice served warm.

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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