Summer Fruit Crisp
1 1/2 cups
375mL
Strawberries
1 1/2 cups
375mL
Raspberries
1 1/2 cups
375mL
Blueberries
1 1/2 cups
375mL
Blackberries**
*1/4-1/2 cup
60-125ml
Maple syrup or sugar
1/4 cup
60ml
Fruit juice or water
2 tablespoons
Cornstarch to thicken
Cooking Time
30 min.
Servings
8
Step 1
Preheat oven to 375°/190°.
Step 2
Mix together fruit and place in a 10” deep-dish pie plate.
Step 3
Mix the topping ingredients together until crumbly.
Step 4
Sprinkle topping evenly over fruit mixture.
Step 5
Bake in a preheated oven at 375°F/190°C until fruit bubbles and top is golden brown, about 30 minutes. It may take longer if using frozen fruit.
Tip:
We like this recipe because it works well with both fresh, frozen or canned fruit. However you will have to adjust the amount of sugar to the sweetness of the fruit chosen. If you don’t have four kinds of berries or fruit then just use more of the same kind but ensure the final amount used is 6 cups in total.
Note:
*The liquid and sweetener are optional depending upon sweetness of fruits chosen and sugar replacements options can be used for diabetics. If using sweetener and liquid, the fruit can be cooked with water/juice to thicken before baking.
** Required 1 1/2 cups of 4 different fruits. Can substitute in sour cherries (Montmorency/pie), peaches, or apples
