I love dessert. Arguably more than I should, but I have a massive sweet tooth, and one must simply fulfill the demand of what the palate wants.
That’s a little dramatic, I’ll admit, but you get my point.
I’m not fussy when it comes to dessert, and, really, I think the only dessert I’m not a big fan of is (gasp) cheesecake.
I’m sorry, but cheese and sweets simply do not jive.
Because I enjoy so many different desserts, I did some thinking about which ones are best served when the weather is warm, and one came to the forefront of my mind; a beautiful, tasty fruit crisp, and I have a recipe to share with all of you from bettycrocker.com to be able to make this bad boy from your own kitchen.
- 2 cans (21 oz each) apple or peach pie filling
- 1/2 cup dried cranberries
- 1/2 cup Gold Medal™ all-purpose flour
- 3/4 cup packed brown sugar
- 1/2 cup old-fashioned oats
- 1 teaspoon ground cinnamon
- 1/3 cup butter or margarine, softened
- 1/4 cup chopped pecans
- 1: Heat oven to 375°F. Grease or spray 9-inch square (2-quart) glass baking dish. Spoon pie filling into baking dish. Stir in cranberries.
- 2: Add flour, brown sugar, old-fashioned oats and ground cinnamon into bowl. Cut in butter with fork until well mixed. Stir in pecans. Sprinkle over pie filling.
- 3: Bake about 30 minutes or until topping is browned,” the recipe explains.
Fruit crisp is one of those things that can be served as a sweet finish following just about any meal, and because of their versatility, you can quite literally make one using whatever fruit you desire. They’re light, satisfying, crunchy and soft, and, as an added bonus, they aren’t overly difficult to make.
Let’s get to baking, my friends.