Thursday, January 31, 2013
Quick and Almost Fat-Free Fruit Crisp!
Here's a recipe that works in the winter (apples and frozen raspberries!) and has a much lighter topping than most.
Ben says everything tastes better baked in ramekins, and I tend to agree, but you can make this crisp in an 8"x 8" baking dish too. The topping will work with all kind of fruits, so once you have the basic idea down, it's fun to experiment! Pears would be great and of course, there are all the frozen fruits that I think are fine in cooked things. If you use bigger frozen fruits, like strawberries or peaches, you'll need to thaw them before use. You can add or subtract ingredients with abandon, but I tried to make this one simple and quick.
Almost Fat-Free Apple Raspberry Crisp (makes 6, 6oz ramekins)
2 or 3 Granny Smith apples, peeled, quartered, cored, and sliced across into small pieces
1/2 of a 12 oz. bag of frozen raspberries
1 Tbl. cornstarch
2 Tbl. brown sugar
1/2 tsp. cinnamon
dash of salt
Mix everything but the raspberries in a microwavable bowl. Cover and cook on high for about 3 minutes. Stir and cook again until the apples are mostly cooked and a thickened glaze has formed from the juices. Add the raspberries to the hot apples, this will thaw them enough. Set aside
Now make the topping:
1.25 cups old fashioned rolled oats (quick oats are okay)
1/2 cup chopped pecans
2 Tbl. brown sugar
2 Tbl. Canola oil, or any light vegetable oil
Put the oats in a bowl and add the oil. Stir very well so that the oats are well coated with the oil. Add the rest of the ingredients and stir well.
Divide the apple-raspberry mixture evenly into 6 ramekins, or just put into an 8x8-inch baking dish. Spoon the topping over each ramekin. Place the ramekins on a sheet pan and bake at 350F for 30 minutes, or until they bubble a little and the topping gets brown and well, crisp!
Let them settle down a bit, but they are really good served warm. The topping tends to get softer as they cool, but it still tastes great! Ask Ben, he had one for breakfast :)