I had seen this technique in a few other recipes, and wanted to give it a try. It involves an extra step in making your crisp--heating and thickening the juice, and when I tried it, my fruit crisp was not runny and turned out quite well. This should also work with fruit pies.
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Units: US | Metric
- 1Lightly grease a casserole dish, or you could probably also use a deep dish pie pan. Set aside.
- 2Take 4 cups of frozen fruit (berries, peaches, a mixture, etc.) and thaw overnight or heat in the microwave for about 6 minutes to thaw.
- 3Drain off the excess juice for 15 minutes.
- 4In a medium-size saucepan put 1/2 cup sugar, 3 Table. cornstarch and slowly add the juice leftover from the thawed fruit, stirring nonstop until well combined.
- 5Turn the heat on to medium-high and cook, stirring, until the liquid boils and the sauce thickens.
- 6Let the sauce cool for about 10 minutes and then stir it into the thawed fruit. Place the fruit mixture into the greased casserole dish.
- 7In another mixing bowl put together the topping: 3/4 cup quick oats, 1/3 cup flour, 1/2 cup brown sugar, and 1/2 teaspoons cinnamon. Stir to blend.
- 8Finely dice 1/3 cup cold butter and add to the oatmeal mixture, using a pastry cutter (or a fork or your fingers) to break up the butter even more until it resembles coarse crumbs.
- 9Sprinkle the oatmeal mixture over the fruit.
- 10Bake in a 375 degree oven for 25 minutes.
- 11Let the fruit crisp cool for 10-15 minutes and then serve with vanilla ice cream.
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Nutritional Facts for Fruit Crisp (Not Runny)
Serving Size: 1 (69 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 455.8
- Calories from Fat 147
- Total Fat 16.4 g
- Saturated Fat 9.8 g
- Cholesterol 40.6 mg
- Sodium 144.5 mg
- Total Carbohydrate 75.9 g
- Dietary Fiber 2.0 g
- Sugars 51.8 g
- Protein 3.2 g
The following items or measurements are not included: