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Butteryum food blog recipes

Filtering by Tag: crisp recipes

Freezer-Friendly Peach Crisp

Patricia @ ButterYum

Want to enjoy fresh summer peaches long after peach season is over? Stock your freezer with enough Freezer-Friendly Peach Crisps to carry you through whenever you’re feeling kinda peachy. Great to pop in the oven when you have last-minute guests or you want a homemade dessert but didn’t plan ahead.

Items used to make this recipe:

Freezer-Friendly Peach Crisp

makes one 9x9 pan

Printable Recipe

Ingredients

For the Filling:

  • 4 cups thinly sliced peaches

  • 3 tablespoons tapioca flour

  • 1 1/2 tablespoons granulated sugar (more if peaches are tart)

  • 1/4 teaspoon ground cinnamon

  • 1/4 teaspoon pure almond extract

  • pinch of table salt

  • 1 1/2 tablespoons butter, cut into small cubes

For the Crisp:

  • 1 1/2 cups quick cooking oats

  • 2 teaspoons all purpose flour

  • 3 tablespoons light brown sugar

  • 1 teaspoon ground cinnamon

  • 6 tablespoons butter, melted

Directions

To make the filling:

  1. In a medium mixing bowl, stir together the sliced peaches, tapioca flour, almond extract, sugar, cinnamon, and salt; set aside until needed.

To make the crisp topping:

  1. In a small mixing bowl, combine all the crisp ingredients together until no traces of dry ingredients remain; set aside until needed.

To assemble crisp:

  1. Butter a 9x9 disposable baking dish or coat with nonstick cooking spray.

  2. Pour peach filling evenly into prepared baking dish.

  3. Spread crisp topping evenly over peaches.

  4. Seal baking dish with heavy duty foil and freeze for up to 3 months (or vacuum seal for longer storage).

To Bake Crisp:

  1. Preheat oven to 350F with rack in center position.

  2. Place frozen peach crisp on a rimmed sheet pan and bake, covered, for 30 minutes, then uncover and bake an additional 20 minutes or until the filling bubbles.

Notes

  • To freeze for longer than 3 months, store completely frozen unbaked crisp in Vacuum sealed bag. If the foil pan gets a little misshapen during the vacuum process, simply reshape it before baking.

  • The thickener of choice in this recipe is tapioca flour because it’s remains thick after freezing, unlike some other thickeners. If you only have tapioca pearls on hand, you can grind them into flour using a grain mill, spice grinder, nutribullet, etc.

  • This recipe calls for a very small amount of almond extract, which accentuates and elevates the flavor of peaches. Be sure to use the good stuff.

Comment
categories 4th of July recipes, dessert recipes, fruit recipes, gluten free recipes, pie and tart recipes
tags dessert recipes, fruit recipes, fruit dessert recipes, peach recipes, crisp recipes, gluten free recipes, freezer recipes

Individual Plum Crisps

Patricia @ ButterYum

The outdoor temperatures have begun to drop and plums are in season.  That means I can start cooking and baking more comfort foods.  Crisps fall into that category for me.  They're so simple to make, and let's be honest, who doesn't love sweet bubbling fruit covered in a blanket of crisp crumb topping?  

Start with 2 pounds of beautiful plums - these organic beauties were in my last CSA delivery.

Cut them in half and remove the pits.

Then slice them 1/4-inch thick - the plum skins will give the finished crisps a lovely rosy color.

Put the sliced plums in a large bowl and add the sugar.

And the cornstarch.

And the vanilla bean paste.

Now stir it all together until everything is well combined.

In a separate bowl, use a pastry blender to combine the ingredients for the crumb topping.

Divide the crumb topping evenly among the pie dishes.

Bake and enjoy!

Items used to make this recipe:

(affiliate links)

Individual Plum Crisps

makes 4 servings

Printable Recipe

Ingredients

  • 2 pounds ripe plums, pitted and sliced 1/4-inch thick

  • 1/2 cup granulated sugar

  • 2 tablespoons corn starch

  • 1 teaspoon vanilla bean paste

  • 6 tablespoons all purpose flour

  • 6 tablespoons packed light brown sugar

  • 6 tablespoons old fashioned rolled oats

  • 2 teaspoons ground cinnamon

  • 1/4 teaspoon fine salt

  • 4 tablespoons unsalted butter, cut into small pieces

Directions

  1. Preheat oven to 375F.

  2. In a medium bowl, toss the sliced plums with sugar, corn starch, and vanilla bean paste until plums are evenly coated; set aside while you prepare the crumb topping.

  3. In a medium bowl, stir together the flour, brown sugar, oats, cinnamon, and salt.

  4. Using a pastry cutter, cut the butter in to the flour mixture until pea-size clumps form.

  5. Place four 5-inch diameter individual pie dishes on a half sheet pan.

  6. Divide the plums evenly among the pie dishes.

  7. Likewise, divide crumb topping evenly among the pie dishes.

  8. Bake in the center of preheated oven for 25-30 minutes or until the juices bubble and the topping turns golden brown.

We like to enjoy these crisps drizzled with heavy cream.

3 Comments
categories fruit recipes, dessert recipes
tags pie recipes, fruit recipes, desesrt, crisp recipes, individual recipes