“What's that heavenly smell?”
Top 7 crisps and cobblers
When you don't have time for cupcakes and break-and-bake cookies just aren't gonna do the trick, what dessert will come to the rescue? That's right...these baked-until-bubbly, bursting-with-berries, best-served-with-ice-cream crisps and cobblers.
Deceptively simple, they're always welcomed with smiles after dinner. You can even make them ahead of time...just bake and freeze, then thaw and reheat when you've got a hankering. What's not to love? Click through to get all seven recipes.
Brenda's Fruit Crisp
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Brenda's Fruit Crisp
From our cookbook Autumn with Family & Friends, this recipe is delicious any time of year. Thanks to our good friend Brenda Smith of Delaware, Ohio, for sharing it with us.
5 c. frozen peaches, apples or berries, thawed and juices reserved
2 to 4 T. sugar
1/2 c. long-cooking oats, uncooked
1/2 c. brown sugar, packed
1/4 c. all-purpose flour
1/4 t. nutmeg
1/4 t. cinnamon
1/4 t. vanilla extract
Optional: 1/4 c. sweetened flaked coconut
1/4 c. butter, diced
Optional: vanilla ice cream
Place fruit and juices in an ungreased 2-quart casserole dish; stir in sugar and set aside. Mix oats, brown sugar, flour, nutmeg, cinnamon and vanilla in a medium bowl. Stir in coconut, if desired. Add butter to oat mixture with a pastry blender or fork until mixture is crumbly. Sprinkle over fruit. Bake at 375 degrees for 30 to 35 minutes, until topping is golden and fruit is tender. Serve warm, topped with ice cream, if desired. Serves 6.
