Fruit crisp recipes - 4 recipes
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INGREDIENTS
- 1 puff pastry
- Strawberries
- For the custard:
- 3 Egg yolks
- 3 cups milk - - 1/2 cup sugar
- - 1/2 powdered sugar
- 1 vanilla bean - For the whipped cream:
-3 cups cold heavy whipping cream
-1 vanilla bean
-1/2 cup powdered sugar
METHOD
- Roll out the puff pastry and cut out rectangles (2 per cake).
- Bake for 10 minutes at 340° F.
- For the custard: simmer milk on low heat and add the vanilla bean. In a separate bowl, beat the egg yolks with the sugar and powdered sugar. Incorporate the egg mixture into the milk, and let simmer for a few minutes until it thickens.
- For the whipped cream: combine the heavy cream and vanilla bean in a bowl mix. Add the powdered sugar, and whip until firm.
- Combine the custard and whipped cream to make whipped custard cream.
- Refrigerate the whipped custard cream for one hour.
- Lay out the pastry rectangles, and use a piping bag to pipe out small peaks of whipped custard cream in rows. Alternate with rows of strawberries.
- Layer and repeat. Dust with powdered sugar.
- Enjoy!
Top rated Fruit crisp recipes
Fruit Crisp Topping
By babeboomer
This is the same topping you put on Cherry or Apple Crisp
- 1/2 c. flour
- 1/2 c. rolled quick oats
- 2/3 c. brown sugar
- 3/4 t. cinnamon
- 3/4 t. nutmeg
- 1/3 c. butter or margarine
ftuifruit crisp
By bonnierobs
Mix together the first three ingredients together in a saucepan
- 2 cups prepared fruit
- 1/2 cup white sugar
- 2 tblsp water
- 1tblsp water
- 1 to 2 tblsp cornstarch
- 2 cups rolled oats
- 1/2 cup brown sugar
- 3 tblsp melted margarine
- Cinnamon
Rhubarb Crisp
By chisburg
Pour rhubarb into 9x13 pan and sprinkle sugars over top
- 8 c. cut up rhubarb
- 1 1/4 c. brown sugar
- 1 1/4 c. sugar
- 1 1/4 c. oatmeal
- 2 c. flour
- 3 sticks butter melted
Fruit Crisp
By MPozzobon
Toss fruit with lemon juice and place in 8-cup (2 L) baking dish
- 4 cups fruit, peeled and sliced as necessary
- 1 tbsp lemon juice
- 1/2 cup quick-cooking oats (not instant)
- 114 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 tsp cinnamon
- 114 cup butter
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