comment on fruit crisp recipe?!
8 1/2 cups rolled oats
8 1/2 cup packed brown sugar
4 1/4 cup flour
2 tbsp + 1 1/2 tsp ground cinnamon
2 1/8 tsp salt
4 1/4 cup butter or margarine
2 cups honey
1 tbsp + 1 1/4 tsp ground nutmeg
1 tsp flavoring (explained in fillings)
2 tbsp powdered sugar
4 #10 cans fruit filling (103 oz)
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Fillings:
Use apple, cherry, pear, apricot-orange, or peach filling. For apple, cherry, or pear filling, use vanilla flavoring.
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Apricot-orange: Use apricot filling. Add 1 tbsp + 1 1/4 tsp finely shredded fresh orange zest. Stir.
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Apricot-orange or peach fillings: Use almond flavoring
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Instructions:
1. Simmer filling about 8 min.
2. Place filling in pan(s) and keep warm.
3. Make topping (explained below)
4. Microwave honey 1 minute, 10 seconds at a time. Stir after each run. Add powdered sugar to honey. Stir.
5. Quickly coat top of filling with honey mixture.
6. Place topping on honey/filling
7. Bake at 400 for 10 min.
8. Remove from oven. Reduce heat to 300 and wait 5 min.
9. Continue baking about 25 min.
10. Transfer to rack and let cool at room temperature.
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Topping:
1. Combine oats, brown sugar, flour, nutmeg, salt, and flavoring in mixing bowl.
2. Mix with wire whisk on low. Cut in butter or margarine until mixture resembles coarse crumbs.
Answers:
Melt the butter rather than cutting it in, quicker to mix up to a crumble.
Too much brown sugar, cut it in half.
Cut the honey, too--too wet, too sweet (especially if you are using canned fillings).
Cut the nutmeg down to 2 tsp--too much is bitter.
It would be oh, so much better using fresh fruit, rather than fillings (assuming you mean to use canned)
Bake the whole thing at 375 for 1/2 hour or until the juices bubble and the topping is golden brown.
Your crisp will be crispier if you bake the crisp part separately and place it on the hot filling. If you bake the crisp on top of the filling, it will steam underneath and make it gummy.
Found that trick out in the Cook's magazine.
Hope that helps.