7 crunches, crisps and cobblers
- ‹ Prev
- Next ›
- slide 1 of 8
Grilled Apple Crisp With Porter-Toffee Sauce
Fire up the grill for steaks or burgers, and throw dessert on, as well! Top this classic apple crisp with ice cream, and drizzle Porter-Toffee Sauce on top. It's made with brown sugar and beer!Date Published: August 28, 2013Date Updated: November 2, 2017
Cheery Cherry-Peach Cobbler
A biscuit-like topping covers sweet peaches and tart red cherries in this yummy dessert. You can leave the guilt behind, since each serving has just 203 calories and 3 grams of fat!Date Published: August 28, 2013Date Updated: November 2, 2017
Pear Crisp with Lemon Sauce
This fruit crisp boasts a crunchy topping of oats and almonds. Serve with a lively lemon sauce.Date Published: August 28, 2013Date Updated: November 2, 2017
Hot, bubbly berries topped with a crispy, crunchy crust ... don't forget the vanilla ice cream!
Get the recipe.Date Published: August 28, 2013Date Updated: November 2, 2017
Cider Doughnut-Apple Crisp
Use a combination of sweet and tart apples to make this riff on a traditional crisp.
Prep: 45 minutes Bake: 40 minutes Oven: 375°F
4 medium Northern Spy or Granny Smith apples
2 medium Rhode Island Greening or Granny Smith apples
2 medium Cortland apples
2 medium McIntosh apples
1 large lemon
½ cup sugar
⅓ cup all-purpose flour
8 cinnamon-sugar-coated cider doughnuts
5 to 6 tablespoons butter, softened
¾ cup packed brown sugar
1. Preheat oven to 375°F. Peel, core, and cut apples into wedges; halve wedges so they are smaller than 2 inches. Juice lemon, retaining as much pulp as possible; toss with apples. Sprinkle with sugar and flour; toss until apples are coated. Divide mixture among twelve 6-ounce ramekins or custard cups, filling almost full.
2. In the bowl of a stand mixer crumble doughnuts; add 5 tablespoons of the softened butter and the brown sugar. Using a hook or batter attachment* beat until doughnuts reach a crumbly texture that will hold together when squeezed with your hands. Add an additional tablespoon butter if needed to make crumbs stick together.
3. With hands, lightly flatten 12 palm-size sections of crumb mixture into rounds no thicker than ½ inch. Cover apple mixture with doughnut crumb mixture.
4. Place ramekins in a 15×10×1-inch pan. Bake 40 minutes or until filling is bubbly at edges. If necessary, cover with foil to prevent overbrowning. Serve warm. Makes 12 servings.
One-Dish Version: Arrange apples in a 3-quart rectangular baking dish. Place portions of doughnut crumb mixture on top. Bake 45 minutes or until filling is bubbly, covering top with foil if necessary to prevent overbrowning.
*Tip: You can also use a food processor to make the mixture. Place doughnuts, butter, and brown sugar in a food processor; cover and pulse until mixture forms a crumbly texture that will hold together when squeezed with your hands.Date Published: August 28, 2013Date Updated: November 2, 2017
Blueberries, raspberries, and blackberries topped with a sweet batter turn into a bubbly cobbler in the slow cooker.Date Published: August 28, 2013Date Updated: November 2, 2017
Lisa Prater and her boys discovered several gooseberry bushes growing wild on their back 40 this summer. Luckily, Lisa's mom had a fantastic recipe for gooseberry crunch!Date Published: August 28, 2013Date Updated: November 2, 2017
Add Your Comment
You must be logged in to leave a comment. Login