Upside Down Fruit Crisp Recipes

UPSIDE DOWN FRUIT CRISP

Steps:

• Preheat oven to 350°F Spray a 9x9-9-inch baking dish with nonstick vegetable spray or line with parchment paper.
• CRUST: Combine first 7 ingredients in a large bowl. Add 1/2 cup sweetened condensed milk. Mix well; reserve.
• FILLING: combine remaining sweetened condensed milk, apples, blueberries, ginger, lemon zest and vanila extract.
• Reserve 1 1/2 cup crust mixture. Place remaining mixture in bottom of baking dish. Place fruit on top. Sprinkle reserved crust mixture over fruit.
• Bake in preheated oven for 35-40 minutes, or until apples are tender. Place foil over the top if crust starts to brown. Serve warm or room temperature with a scoop of vanilla ice cream or frozen yogurt.

PEACH-BERRY UPSIDE-DOWN CRISP

Steps:

• Preheat oven to 400°F. Stir peaches, berries and 1/2 cup sugar in large bowl to blend. Let stand 15 minutes.
• Meanwhile, stir flour, oats, milk, vanilla and remaining 1/2 cup sugar in medium bowl until blended. Mix in butter (batter will be thick). Spread batter in bottom of 8 x 8 x 2-inch glass baking dish.
• Spoon fruit mixture atop batter. Bake crisp until fruit mixture is cooked through and bottom crust is brown, about 45 minutes. Let stand 10 minutes. Serve crisp warm or at room temperature with ice cream.

FRESH FRUIT CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine flour, oats, brown sugar, cinnamon and melted butter. Stir until crumbly. Press half the oat mixture into a 9x13 inch baking dish. Cover with fruit.
• In a medium saucepan, combine white sugar, cornstarch, water and vanilla. Cook, stirring, until thick and clear, 10 minutes. Pour over fruit. Cover fruit with remaining crumble mixture.
• Bake in preheated oven 45 minutes, until bubbly and golden.