Recipes: Triple Berry, Apple & Peach Crisps

Quick Fruit Crisps

One of the most comforting thoughts of summer is knowing that backyard gardens are once again flourishing, and farm markets are piled high with an abundance of sun-kissed berries and just-picked fruits. This year when your favorite fruits are at their peak, grab a pint or two, head to the kitchen and create this easy homemade Triple Berry Crisp.

Crisps are often referred to as the "most casual" of all fruit desserts because of their simple preparation. You'll find that this 3-step recipe is so easy to make, you almost never need the written recipe.

Using the plumpest strawberries, blueberries and juicy raspberries, this Triple Berry Crisp is thickened with quick cooking tapioca which allows the glorious berry juices to remain clear and full of vibrant color. Unlike flour and cornstarch, the tapioca will not mask the true flavor of the fresh fruit juices, so this recipe will explode with just-picked berry taste. And, the toasted corn and wheat cereal crumbled on top of the fruit mixture lends the "crisp" to this recipe and helps reduce the preparation time to under 10 minutes.

Beyond simple, this recipe is also versatile. As fruits come in and out of season, this inviting crisp can be used with other seasonal fruits. Savor an Apple Blueberry Crisp, or experiment with your own fruit combinations such as blackberries, nectarines, currants, cherries, pears or bananas. With this recipe and a bushel of fruits, enjoying the best summer has to offer is a never-ending delight.

Apple Blueberry Crisp

2 tablespoons each flour and sugar
2 tablespoons butter or margarine
2 cups Honey Bunches of Oats cereal, any variety, slightly crushed
4 cups sliced peeled apples (about 1-1/2 pounds)
1 cup each sugar and water
2 tablespoons quick cooking tapioca
1 pint blueberries

Heat oven to 350 degrees F.

Mix flour and 2 tablespoons sugar in large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in cereal; set aside.

Mix apples, 1 cup sugar, water and tapioca in large saucepan. Stirring occasionally, cook on medium heat until mixture comes to full boil. Pour into 2-quart baking dish. Add blueberries; toss lightly. Sprinkle with cereal mixture.

Bake 30 to 35 minutes or until bubbly. Let stand 15 minutes. Serve warm with ice cream or whipped topping, if desired.

Makes 8 servings.

Triple Berry Crisp

2 tablespoons each flour and sugar
2 tablespoons butter or margarine
2 cups Honey Bunches of Oats cereal, any variety, slightly crushed
1 pint each strawberries, sliced, blueberries and raspberries
1 cup each sugar and water
3 tablespoons quick cooking tapioca

Heat oven to 350 degrees F.

Mix flour and 2 tablespoons sugar in large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in cereal; set aside. Mix berries in 2-quart baking dish; set aside.

Mix 1 cup sugar, water and tapioca in medium saucepan. Stirring occasionally, cook on medium heat until mixture comes to full boil. Pour over berries; toss to coat. Sprinkle with cereal mixture.

Bake 30 to 35 minutes or until bubbly. Let stand 15 minutes. Serve warm with ice cream or whipped topping, if desired.

Makes 8 servings.

Peach Raspberry Crisp

2 tablespoons each flour and sugar
2 tablespoons butter or margarine
2 cups Honey Bunches of Oats cereal, any variety, slightly crushed
4 cups sliced peeled peaches (about 2 pounds)
1 cup each sugar and water
3 tablespoons quick cooking tapioca
1 pint raspberries

Heat oven to 350 degrees F.

Mix flour and 2 tablespoons sugar in large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in cereal; set aside.

Mix peaches, 1 cup sugar, water and tapioca in large saucepan. Stirring occasionally, cook on medium heat until mixture comes to full boil. Pour into 2-quart baking dish. Add raspberries; toss lightly. Sprinkle with cereal mixture.

Bake 30 to 35 minutes or until bubbly. Let stand 15 minutes. Serve warm with ice cream or whipped topping, if desired.

Makes 8 servings.

Provided by Kraft Foods, Inc.

This page originally published as a FoodDay article in 1997.