Individual Fruit Crisps

Since we have another heat wave coming up, I want to tell you about what I made for dessert on the 4th of July, another very hot day! I decided to make a fruit crisp – cobblers and the like seem very American – but since it was just me and Alex, laying low to stay out of the heat, I didn’t want to make anything too big. Instead, I made single-portioned fruit crisps in mini loaf pans and baked them in the toaster oven to avoid heating the kitchen!

I used cherries and blueberries, fruit that I had leftover in my fridge, but you could do this with a variety of fruit – strawberries, apples, and rhubarb all come to mind.

a Mini Cherry Crisp. I baked it a little too long but it was delicious just the same
a Mini Cherry Crisp. I baked it a little too long but it was delicious just the same

Individual Fruit Crisps (adapted from the Betty Crocker Cookbook)

2-2 1/2 cups fruit
2 tablespoons margarine or butter
1/4 cup brown sugar
2 tablespoons + 2 teaspoons flour
2 tablespoons + 2 teaspoons rolled oats
a dash of cinnamon

I divided the fruit between two mini loaf pans, filling them close to the top. In a bowl, I mixed together the margarine and brown sugar until creamy. I stirred in the flour, oats, and cinnamon. I chilled the dough and fruit until I was ready to bake the crisps.

I divided the dough between the two mini loaf pans, breaking up the clumps. I baked the crisps (in my toaster oven! but you can use the regular oven too) at 375F for 25-30 minutes.

These were very tasty. The combination of overripe blueberries and cherries made the crisps very sweet. I’ve made the full version of the recipe before, but I think this was the best it’s ever turned out. The topping is perfect with berries. Although this was certainly sweet, and would be sweeter still a la mode, the oats made it seem a little healthy.

When you make this recipe in mini loaf pans, they fit in the toaster oven, where you won’t heat your kitchen as much – great for summer. Leftover crisps or cobblers don’t fare well as leftovers in my opinion, so it’s great to make small portions like this and enjoy it fresh.  The recipe I gave above is perfect for two, and will hopefully become a standard way for me to use up that last bit of fruit that always seems to stick around my kitchen.

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