Fruit crisp with toasted almond topping

Prep 20 min
Total 1 hour 10 min
Makes 8 servings

This quintessential comfort dish is full of vitamin-rich fruit with a crunchy topping – brimming with flavourful calcium-rich toasted almonds.

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Ingredients

10
medium-size apples
2 cups
fresh or frozen sliced rhubarb, optional
3/4 cup
2 tbsp
all-purpose flour
1 tsp
ground cinnamon
1/4 tsp
1/4 tsp
1/2 cup
coarsely chopped dried apricots, or currents
1 tsp
1 cup
rolled oats, large flake, quick or minute
1/3 cup
1/3 cup
all-purpose flour
1/3 cup
melted butter
1/2 cup
coarsely chopped whole almonds

Instructions

  • Preheat oven to 350F (180C). Peel, core and slice apples into 1/4-inch (0.5-cm) slices. You need about 6 cups (1.5 L) if you’re using rhubarb too, or 8 cups (2 L) if using all apples. In a large bowl, stir sugar with flour, cinnamon, nutmeg and salt. Stir in fresh and dried fruits and vanilla until evenly coated. Turn into an 8-inch (2-L) square baking dish. Gently press down fruit to level top.
  • In a bowl, stir oats with sugar and flour. Add butter and work with your fingers until clumpy. Stir in nuts. Sprinkle topping evenly over filling. Bake in centre of preheated 350F (180C) oven until filling bubbles around edges, from 50 to 60 minutes. If top browns before apples are tender, loosely lay foil over top and continue baking. Best on baking day, serve warm.
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Photo credit: © Royalty-Free/Masterfile

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