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Actress and cookbook author Tia Mowry shares her easy crisp that you can make with ANY fruit, fresh or frozen!
"Fruit crisps seem a lot more difficult than they really are," says Tia. "It's a bit of tossing together with a bit of baking, with no extra bother. This allows you to do whatever you want with it! Any type of fruit will work for this amazing crisp. If using apples, pears or peaches, peel and thinly slice. Use fruit that is in season, as it will be sweeter. And if it's holiday time, and you have leftover cranberry sauce, add it to the crisp. It's a delicious way to use it up!"
Pro Tip from Tia: You can also make a bunch of individual servings in ramekins with everyone's favorite fruit.
Excerpted from The Quick Fix Kitchen by Tia Mowry. Copyright © 2021 by Tia Mowry. Used with permission by Rodale. All rights reserved.
- 1 tablespoon unsalted butter
- 7 cups fruit of choice, frozen or fresh
- 2 tablespoons sugar
- 2 tablespoons cornstarch
- ½ teaspoon kosher salt
- ½ cup leftover cranberry sauce, optional
- 1 cup old-fashioned rolled oats
- ½ cup all-purpose flour
- ½ cup packed light brown sugar
- Pinch of salt
- ½ cup (1 stick) unsalted butter, melted
- Whipped cream
- Ice Cream
Preheat the oven to 425°F. Using the unsalted butter, lightly grease a 10-inch ovenproof skillet or 9 × 13-inch baking dish.
Pile the fruit into the skillet or dish. Sprinkle it with the sugar, cornstarch, and salt. Gently toss until the cornstarch is mixed in. Dollop the cranberry sauce, if using, on top of the fruit. Set aside.
For the topping, in a medium bowl, stir together the oats, flour, brown sugar, and salt. Pour in the melted butter and stir until fully combined and crumbly. Place it over the fruit, trying to cover most of it.
Bake until the crisp topping gets golden brown and the fruit starts to bubble, 30 to 35 minutes.
Let sit for 10 minutes before serving. Serve with the whipped cream or ice cream.