Marion Cunningham’s Fruit Crisp

We blog about this recipe here.

Marion Cunningham's Fruit Crisp

If you pop this in the oven to bake just a few hours before serving, it will be at its prime.  If there’s more time than that out of the oven, the abundant fruit juices will begin to seep into the crust, making it less crisp but still delicious.  Berries can be put in whole; big strawberries and stone fruits should be sliced.  Also note that another Cunningham crisp recipe calls for 2 T flour and 1/2 c sugar being added to the fruit.  I prefer the recipe we’ve provided.  It’s not quite as sweet and the fruit juices remain beautifully clear, since there’s no flour.

For the crisp topping:

  • 1 cup flour
  • 1 cup sugar
  • 1 tsp. baking powder
  • 12 tsp. kosher salt
  • 1 egg, beaten
  • 1 stick (1⁄4 pound) butter, melted (note: this is not added to the topping mix but poured over the top just before baking!)

For the fruit filling:

  • 5 cups fruit, cleaned and stemmed; slice large fruits (mixing the fruit is even more fun than using just one; use blueberries, blackberries, strawberries, peaches (peeled), nectarines, and/or plums)

Preheat the oven to 375°. Generously butter an oval or square baking dish, about 8″ × 8″× 2″.

Combine flour, sugar, baking powder, and salt in a large mixing bowl. Stir to mix the dry ingredients thoroughly. Make a well in the center of the dry ingredients and add the beaten egg. Stir mixture with a fork until it gets crumbly, the consistency of cornmeal.
Place the fruit in the buttered baking dish and spread evenly.
Sprinkle the crumbly flour mixture evenly over the top of the fruit. Drizzle the melted butter evenly over it; don’t worry if the butter doesn’t cover the entire crumble – but do the best you can. Place in the oven and bake about 35-40 minutes, or until the topping is golden.
Serve warm with whipped cream or ice cream. Or serve at room temperature, and the crust will have absorbed even more of the berries’ juices.

Recipe brought to you by and Andy and Ann.

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