Fruit Crispler
What is a crispler? Well, it's kind of a cross between and fruit crisp and a cobbler. The topping is softer, and more biscuit-like than a crisp, but it's not exactly a cobbler either. I'm showing a peach crispler here, but you can make it with any fruit or berry. This past year, we've made more crisplers than we can count, with whatever fruit is in season.
You can go directly to the printable recipe or I'll show you how to make it, step-by-step...
Here are the ingredients for the fruit filling (peaches in this case). Feel free to use any fruit here (about 4 cups of prepared fruit). To yield 4 cups of peeled, sliced peaches, I used 5 medium (about 2 pounds).
And here are the ingredients for the topping, which is lightly spiced with cinnamon and nutmeg.
Start by measuring 3/4 cup flour in a medium mixing bowl.
Add 1/4 cup dark brown sugar...
...1/4 cup confectioner's sugar...
...1/4 teaspoon baking powder...
...1/4 teaspoon salt...
... and 1/4 teaspoon cinnamon.
...and add 1/4 teaspoon freshly-grated nutmeg.
Whisk the dry ingredients together.
Coarsely chop 1/2 cup walnuts...
...and add to the walnuts to the dry ingredients.
Stir to combine.
Melt 1/3 cup unsalted butter...
Add the melted butter to the dry ingredients...
...and stir. Set aside the crispler topping for now.
Preheat the oven to 375° F.
I like to make crispler in a cast iron skillet, but you can also use an 11"x7" baking dish. Which ever you choose, give it a generous coating of butter.
Since I'm using peaches, I'm getting a large pot of water simmering, which I'll use to briefly blanch the peaches to loosen their skin.
Meanwhile, put 1/4 cup sugar in a small bowl...
...with 1 tablespoon cornstarch.
Mix together.
Now that the water's simmering, I'm lowering in the peaches...
...and letting them simmer for about a minute...
...after which the skin lifts right off.
Here I'm remove the peach pit...
...and slicing the peaches.
Transfer the sliced fruit to a large mixing bowl. Sprinkle the sugar/cornstarch mixture over it.
Mix together to thoroughly combine (with a delicate fruit like peaches, I do this with my hands.)
Add 1 tablespoon of lemon juice.
Transfer the fruit to the prepared pan.
Sprinkle the topping over the fruit.
~ Ready for the oven. ~
Bake at 375° F for 30-40 minutes, until the topping is lightly browned and the fruit is bubbling.
Serve warm or at room temperature with vanilla ice cream.
Fruit Crispler
Serves 8.
TOPPING
3/4 cup flour
1/4 cup brown sugar
1/4 cup confectioner's (powdered) sugar
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. freshly-ground nutmeg
1/2 cup walnuts, coarsely chopped
1/3 cup Butter, melted
FRUIT
4 cups prepared fresh fruit (peeled, sliced as necessary)
1/4 cup sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
Preheat the oven to 375° F. Generously butter a 2-quart casserole dish or a cast iron skillet. Combine all ingredients for topping.
Put prepared fruit in a large mixing bowl. Combine the sugar and cornstarch and sprinkle over the fruit. Mix thoroughly.
Transfer the fruit to the prepared pan or dish. Sprinkle the topping over the fruit. Bake for 30-40 minutes, until the topping is lightly browned and the filling begins to bubble. Serve warm or at room temperature.
I hope you enjoyed this recipe! To view more step-by-step recipes, see the complete recipe index.
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