The best thing about putting together fruit crisps for dessert is that they're simple and supremely adaptable. All you need is fruit, nuts, sweetener, a little butter, a little binder, and your choice of spices (or none at all).
And, because a fruit crisp can be adapted to whatever ingredients you have on hand, it can easily become not only the go-to dish for emergencies, but the customizable signature dessert for your kitchen, and the guests need never know how simple and easy it is for you to throw together.
The formula is fairly simple: filling and topping, baked in a moderate oven (usually 350º F) until done.
Filling:
3 cups of your favorite pie fruit, such as blueberries, cherries, sliced apples, peaches… you can go with fresh, or drain a couple of cans/jars. If you feel really decadent, add some dried fruit to the mix, too (it'll help absorb any extra juices, as well, so factor that in, if you plan to use a starchy thickener).
2 to 4 tablespoons sugar (or your favorite substitute), to taste
approximately 1/2 teaspoon cinnamon (or somewhat less nutmeg, allspice, or cardamom to your taste)
If you're working with a particularly liquid filling, such as fresh berries or cherries, you may wish to add a tablespoon of corn starch, arrowroot, or instant tapioca as a thickener/binder (your mileage may vary)
3 tablespoons butter or margarine, cold, cut into roughly 1 centimeter cubes
Combine fruit, sweetener, spices, optional thickener in the bottom of a greased 8 or 9-inch square baking dish. Distribute pieces of butter over all.
Cover with topping:
Topping:
3 cups chopped pecans (or walnuts, pistachios, or unsweetened shredded coconut, or a mix – whatever; your choice), and a few extras, not chopped, to toss into the mix for esthetics, if you so desire
1/2 cup brown sugar (or your choice of substitute – I really like Swerve)
1/2 cup flour to bind the topping (I have, at various times, used whey powder, gluten-free all-purpose flour, almond flour, and rolled oats – even once turned to coarse powder in the food processor –, as well as traditional all-purpose flour)
1 teaspoon cinnamon (or your preferred spice, to your taste preference)
4-6 Tablespoons butter, melted
In a medium mixing bowl, stir together dry ingredients. Add melted butter & mix thoroughly. Spread over filling. (I have been known to sprinkle dried fruit – especially tart cherries or cranberries – over the topping at this point, as well).
Bake at 350º F for 30-35 minutes, until browned (for fresh-apple-filled, make that 45-50 minutes, and you'll want to cover the dish for the first 30 minutes so the topping doesn't burn).
Allow to cool at least 10 minutes before serving with your choice of chilled or frozen dairy or dairy-like topping (whipped cream, heavy cream, ice cream, fro-yo, whipped coconut cream… go crazy).
