Fruit Graham Crisps
From becca1nine 15 years agoIngredients
- Graham Topping shopping list
- 1/2 cup graham cracker crumbs shopping list
- 1/4 cup light brown sugar, packed shopping list
- 1/4 cup sugar shopping list
- 1/4 tsp cinnamon shopping list
- 1/4 tsp ground nutmeg shopping list
- 1/4 tsp salt shopping list
- 5 tbsp cold unsalted butter shopping list
- 1/4 cup chopped pecans shopping list
- 1/4 cup chopped walnuts shopping list
- fruit Mixture shopping list
- 5 cups peeled and sliced peaches shopping list
- 2 tbsp fresh lemon juice shopping list
- 1 cup fresh or frozen raspberries shopping list
- 1 cup fresh or frozen blueberries shopping list
- 1 tsp finely grated lemon zest shopping list
- 3 tbsp honey shopping list
How to make it
- Graham Topping
- For graham topping, toss graham cracker crumbs, sugar, spices and salt in a bowl. Using the wide grate on a cheese grater, grate cold butter over flour mixture and stir in gently to blend. Stir in nuts.
- Fruit Mixture
- For fruit, toss peaches with lemon juice (this will prevent browning). Toss in berries, lemon zest and honey.
- Assembly
- Preheat oven to 375 degress F.
- Spoon fruit into six 8-ounce ramekins (pack the fruit in – it will settle as it bakes) and top with crisp topping. Place ramekins on a baking sheet and bake 25 to 30 minutes, until fruit juices are bubbling. Serve warm.
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