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Fruit crisp recipes - 4 recipes

Chef Tips and Tricks

Chocolate Beetroot Cake

 Looking for something indulgent? These velvety chocolate beetroot cakes will hit the spot. 

INGREDIENTS

  •  1.3 cups beetroot
  • 2 eggs
  • 2 tablespoons oil
  • Juice of 1/2 lemon
  • 4/5 cup flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • Melted dark chocolate

METHOD

  1. Preheat the oven to 350° F. 
  2. Put the beetroot, eggs, oil and lemon juice in a food processor, and blend until smooth.
  3. In a bowl, whisk together the flour and sugar.
  4. Add the blended beetroot mixture, and mix until smooth. 
  5. Add the baking powder and mix until fully incorporated. 
  6. Pour the batter into silicone cake moulds. 
  7. Bake for 30 minutes, or until you a pick comes out clean. 
  8. Top with melted dark chocolate, and enjoy!

Top rated Fruit crisp recipes

By

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
4.4/5 (8 Votes)

By

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
4.2/5 (14 Votes)

By

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
4/5 (10 Votes)

By

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
2.8/5 (6 Votes)

Any burning questions? Our chefs answer!

Fruit Crisp Fruit Crisp Topping