Apple Strawberry Crisp
A delicious dessert, apple and strawberry crisp, combines the flavours of apples and strawberries with a crumbly topping.
Servings: 6 people
Calories: 435kcal
Equipment
- 1 9 x 6 inch baking dish
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
Fruit Filling
- 330 gms (or) 2 medium size Gala Apples peeled, cored and chopped
- 150 gms (or) 1 Cup Strawberries
- 40 gms (or) ¼ Cup Light Brown Sugar adjust to your taste preference
- ½ Teaspoon Cinnamon
- 1 Tablespoon Corn Starch
- juice from Half Lime
- 1 Teaspoon Vanilla Extract
For Topping
- 95 gms (or) 1 Cup Rolled Oats
- 75 gms (or) ½ Cup Light Brown Sugar
- 70 gms (or) ½ Cup Plain Flour (All Purpose Flour)
- 95 gms (or) ⅓ Cup Cold Butter cut into cubes
- a pinch Salt
Instructions
For fruit filling
- Preheat your oven to 375°F (190°C).
- In a greased baking dish, combine the chopped apples and strawberries, lemon juice, light brown sugar, vanilla extract, ground cinnamon, and cornstarch.330 gms (or) 2 medium size Gala Apples, 150 gms (or) 1 Cup Strawberries, 40 gms (or) ¼ Cup Light Brown Sugar, ½ Teaspoon Cinnamon, 1 Tablespoon Corn Starch, juice from Half Lime, 1 Teaspoon Vanilla Extract
- Toss everything together to coat the fruit evenly. You can use any baking dish or casserole dish, depending on the depth you prefer.
- In a large mixing bowl, mix together the rolled oats, all purpose flour, brown sugar, and a pinch of salt.95 gms (or) 1 Cup Rolled Oats, 75 gms (or) ½ Cup Light Brown Sugar, 70 gms (or) ½ Cup Plain Flour (All Purpose Flour), a pinch Salt
- Add the cold, cubed butter to the oat mixture. Use your hands to blend the butter into the dry ingredients until the mixture is crumbly and the butter is well incorporated.95 gms (or) ⅓ Cup Cold Butter
- Sprinkle the crumble topping evenly over the fruit filling in the baking dish.
- Bake in the preheated oven for 25-30 minutes, or until the filling is bubbly, and the topping is golden brown and crispy.
- Remove from the oven and let it cool slightly. The crisp is best served warm. You can serve it plain or with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
Choose the Right Fruit: For the best flavour, use fresh and ripe apples and strawberries. Adjust the sugar quantity based on how sweet your fruit is.
Properly Prepare the Fruit: For even cooking, ensure that the apples are peeled, cored, and chopped evenly. It's also important to hull and chop strawberries.
Combine Flavours: Enhance the taste by combining a pinch of salt and lemon juice with the fruit mixture. The lemon juice helps prevent fruit browning and elevates the natural fruit flavours.
Mix the Topping Well: Be sure to mix the crumbly topping evenly and create clumps. Cold, cubed butter is essential for creating a crumbly, crispy texture.
Even Distribution: Ensure the crumble topping is evenly spread across the fruit filling. This ensures that every bite has the perfect balance of fruit and crisp topping.
Check for Doneness: Keep a close eye on the fruit crisp as it bakes. It’s ready when the filling is bubbling, and the topping is golden brown.
Rest Before Serving: Let the crisp cool for a few minutes once taken out of the oven. This makes serving the filling easier.
Right Baking Dish: The baking dish I used was a 9 x 6 inch rectangle, which was ideal for the amount I made. Use the right dish that gives the desired amount of filling and topping.
Nutrition
Calories: 435kcal | Carbohydrates: 74g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 113mg | Potassium: 629mg | Fiber: 9g | Sugar: 43g | Vitamin A: 465IU | Vitamin C: 179mg | Calcium: 86mg | Iron: 3mg
