FRUIT CRISP RECIPE PIONEER WOMAN RECIPES

Steps:

• Preheat the oven to 350 degrees F.
• For the berry mixture: In a medium bowl, combine the raspberries and strawberries, granulated sugar, cornstarch and vanilla. Stir and set aside.
• For the crisp: Butter an 8-inch square baking dish. In a large bowl (or food processor), combine the butter pieces, flour, oats, granulated sugar, brown sugar, pecans and salt. Cut together with a pastry cutter (or pulse in the food processor) until the mixture resembles coarse crumbs.
• Press half of the crisp mixture into the prepared baking dish. Top with the berry mixture, then sprinkle the remaining crisp over the top. Bake until the topping is golden brown, about 45 minutes. Allow to sit for 10 minutes before serving.
• For the whipped cream: Add the cream and granulated sugar to the bowl of a mixer and whip until soft peaks form.
• Scoop out the crisp with a spoon and top with sweetened whipped cream

Steps:

• Preheat oven to 350ºF. Grease a 9-10 inch pie pan. Pour fruit into to pie pan. Toss with lemon juice. Stir sugar and 3 tablespoons flour together. Toss with the fruit. In another bowl, stir remaining flour, almonds, oats, and salt together. Cut butter into small chunks and add to the bowl. Use your fingers to press the butter into the other ingredients until the lumps of butter are small and evenly dispersed. Sprinkle the topping over the fruit. Bake for 30–35 minutes until the top is golden and the fruit juices are bubbling. Let cool for 20–30 minutes before serving. Serve warm with a scoop of vanilla ice cream. The crumble can be rewarmed in the microwave.