Stone Fruit Crisp - Revision history

99.30.225.186 at 18:25, 2 July 2012

2012-07-02T18:25:23Z

99.30.225.186 at 17:52, 2 July 2012

2012-07-02T17:52:53Z

Malcolm at 03:15, 1 July 2012

2012-07-01T03:15:33Z

Malcolm at 03:07, 1 July 2012

2012-07-01T03:07:25Z

Malcolm: Created page with "From [http://www.cooksillustrated.com/recipes/detail.asp?docid=6290 Cook's Illustrated Master Recipe for Fruit Crisp] (NOTES: * Peel fruit or sweeten more. * Get Quaker normal s..."

2012-07-01T03:07:04Z

Created page with "From [http://www.cooksillustrated.com/recipes/detail.asp?docid=6290 Cook's Illustrated Master Recipe for Fruit Crisp] (NOTES: * Peel fruit or sweeten more. * Get Quaker normal s..."

New page

From [http://www.cooksillustrated.com/recipes/detail.asp?docid=6290 Cook's Illustrated Master Recipe for Fruit Crisp]

(NOTES:
* Peel fruit or sweeten more.
* Get Quaker normal style quick oats for more body to baked topping
)

Ingredients:
* 3 lbs fruit, cut up (about 7 cups) (used 3 pounds pitted - not peeled misc organic stone fruits)
* 1 T lemon juice
* 2/3 cup firmly packed brown sugar
* 1/2 cup unbleached all-purpose flour
* 1/2 cup quick-cooking steel cut ([[McCann's Steel Cut Oats|McCann's]])oats
* 1/2 tsp ground nutmeg
* 1/4 tsp table salt (missed, so sprinkled on crust)
* 4 T butter, cut into small bits (chilled, if using food processor)
* 2 T vegetable shortening, cut into small bits (chilled, if using food processor)

Suggested Fruit
* 2 1/2 pounds apples (about 6 apples), peeled, cored, and thinly sliced
* 3 pounds apricots (15 to 20), pitted and quartered
* 2 pounds berries, rinsed and patted dry; if tart, add 1 tablespoon or more of sugar to taste
* 2 1/2 - 3 pounds nectarines or peaches (8 to 10 pieces of fruit), peeled, pitted, and cut into sixths
* 2 1/2 - 3 pounds pears (6 to 7 pears), peeled, cored, and thinly sliced
* 3 pounds plums (15 to 20), pitted and quartered

Method
# Heat oven to 425 degrees. Toss fruit with lemon zest and juice in a large bowl. Spread evenly in 8-inch square baking pan, pressing down lightly.
# Mix next 5 ingredients in a medium bowl or in workbowl of a food processor, then add butter and shortening. If mixing by hand, use fingertips, a pastry blender, or 2 forks to blend fat into dry ingredients until mixture looks like coarse irregular crumbs, with no visible lumps of fat. If mixing in a food processor, pulse about 10 times, then process 5 to 10 seconds, until there are no visible lumps of fat.
# Spread topping over prepared fruit; bake for 15 minutes. Reduce heat to 350 degrees; back until topping browns and fruit is tender when pierced, 30 to 40 minutes. Serve warm or at room temperature.

[[Category:Desserts]]
[[Category:Recipes]]
[[Category:Method]]

@@ Line 12: / Line 12: @@
 * 1/2 cup unbleached all-purpose flour
 * 1/2 cup quick-cooking steel cut ([[Foods|McCann's]]) oats
-* 1/2 tsp ground nutmeg
+* 1/2 tsp ground nutmeg or cinnamon (used nutmeg)
 * 1/4 tsp table salt (missed, so sprinkled on crust)
 * 4 T butter, cut into small bits (chilled, if using food processor)
@@ Line 33: / Line 33: @@
 [[Category:Recipes]]
 [[Category:Method]]

@@ Line 3: / Line 3: @@
 (NOTES:
 * Peel fruit or sweeten more.
-* Get Quaker normal style quick oats for more body to baked topping
+* Get rolled quick oats. Next time plan to mix quick steel oats and quick rolled oats 50/50 for crust.
+)

@@ Line 11: / Line 11: @@
 * 2/3 cup firmly packed brown sugar
 * 1/2 cup unbleached all-purpose flour
-* 1/2 cup quick-cooking steel cut ([[McCann's Steel Cut Oats|McCann's]])oats
+* 1/2 cup quick-cooking steel cut ([[McCann's Steel Cut Oats|McCann's]]) oats
 * 1/2 tsp ground nutmeg
 * 1/4 tsp table salt (missed, so sprinkled on crust)