Fruit crisps are traditionally made of a layer of fruit topped with a crumbly mixture. In the recipe here, I’ve decided to change the original idea a bit and divide the topping mixture in two: half for a base layer and the other half for the topping. The result is more cake-like than the familiar crisp, but as easy and as quick to make as one.
I’ve also decided to use semolina instead of my regular quick oatmeal. Semolina is a favorite ingredient of mine for baking, and here it produces a sand-like crunchy and crumbly topping, while the base becomes a moist, dough-like layer, that enables cutting the crisp into nice squares, something which is usually not possible with traditional crisps.
The crisp is at its best on the day of baking, but can be kept, covered, in the fridge for up to 3 days.
* I didn’t add any spices or nuts here, in order not to mask the fruits’ aroma and flavor, but feel free to experiment according to your taste.
* If you don’t have cherries, you can use other fruits, such as plums or berries, or use raisins instead.
* I usually prefer less sweet desserts. If you’re into sweeter ones, you can increase the amount of sugar to 1 ½ cups.
Prep time: 20 minutes
Baking time: 1 hour
1 cup flour
1 cup semolina
1 cup sugar
¼ tsp salt
1 stick (115 grams) butter, cold, cut into large cubes
For the fruit layer:
4 ½ cups coarsely grated peeled Granny Smith apples (from 5-6 medium ones)
1 cup sliced cherries
1. Preheat the oven to 350F (175C). Line a 7”x11” (17.5cm x 28cm) baking pan with baking paper.
2. Place the flour, semolina, sugar, salt and butter in a food processor fitted with the metal blade. Process to a crumbly mixture. Spread ½ of the mixture on the baking paper.
3. Mix the grated apples and sliced cherries in a large bowl. Spread evenly over the crumbs mixture. Top with the rest of the crumbs mixture.
4. Bake for 1 hour, or until the top is golden. Turn off the oven and leave the pan in it until it reaches room temperature.