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.
Variations:
* 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.
Makes: 20
Prep time: 20 minutes
Baking time: 1 hour
Ingredients:
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 half of the mixture over the baking paper and flatten it with a spatula.
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.
My mother made a bar thingy like this, only with dates. I buy dates in 25# lots, but sad to say, I’ve never tried to duplicate this treat. There were lemon ones, and pineapple-coconut ones, too, but alas, the recipes did not trickle down to me, although I have a few of hers in my sparse collection.
Virtual hugs,
Judie < — poaching eggs today
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That sounds really good. I love dates!
It is a shame when good recipes are lost somehow. Maybe you can duplicate it from memory… 🙂
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I’d planned to use yours as a starting point! We don’t eat much sweet stuff, so my good intentions at this sort of thing are easily side tracked by an enticing photo opportunity! The morning glories are open this morning, and calling me! ;->
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I’ll be happy to see the results once you’ll have the time. Enjoy your time with the morning glories! 🙂
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I will. Thank you for the encouragement. ;->
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Delish! I will try semolina…
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Thank you! I hope you’ll enjoy the results. 🙂
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never thought semolina could be used in crisps…yumm..
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I’ve used it in cakes, so thought it was worth trying, and liked the result a lot. 🙂
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Looks yum, appreciable thought…. 🙂
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I love the texture and aroma of baked semolina in desserts and can almost taste it with your description “a sand-like crunchy and crumbly topping”! cant wait to make these! Thank you for the recipe.
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Thank you Sandhya. 🙂
I hope you’ll make and enjoy this simple and tasty dessert. I’ll be happy to have your comments. 🙂
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mmm. . . It looks delicious.
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Thank you! It really was… 🙂
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Love the addition of semolina looks.. Will try soon thanks for the recipe dear
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Thank you Vidya. I’m glad you liked the recipe and hope you’ll enjoy the results. 🙂
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Sure dear:-)
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yum! Looks tasty, yes, but also elegant and even whimsical and fun 🙂 Especially like the addition of semolina.
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Thank you Liz. 🙂
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Reblogged this on Chef Ceaser.
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Looks delicious Ronit! Hugs from very sunny Sicily 🙂
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Thank you Marta! Enjoy your time in Sicily – I’m sure we’ll soon see some recipes inspired by the island on your blog! 🙂
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Ronit, it looks delicious! Apples and cherries….so yummy!!!!
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Thank you Serena! 🙂
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There’s nothing like a good crumble made with fresh fruit. Yours sounds wonderful, Ronit!
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Thank you John! 🙂
I agree – a good crumble is one of the best desserts.
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Love the combination of apples and cherry, Ronit! Perfect for an “indecisive” person like me. 🙂 The final crisp looks delicious and I love that you’re able to get slices with the way you layered the ingredients!
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Than you Nancy!
I guess I’m just as “indecisive” – I usually like the :this AND that” approach to food (and life in general…) 😀
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Wow! It’s definitely worth a try!
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Thank you! 🙂
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Love the idea of using semolina instead of regular quick oatmeal would prefer the texture of the finished product too.
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Thank you Norma. I too prefer the texture of the semolina to oats. It’s so much lighter and crispy.
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A top and bottom crust with juicy fruit…sounds like a winning crisp.
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Thank you Karen. 🙂
It was definitely worth making again. 🙂
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nice one, perfect crusted in the outside and sweet tangy filling in the inside!!!
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Thank you Dedy. I appreciate your feedback! 🙂
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oh holy Moses this looks goooood!
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Thank you Diana! 🙂
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I love the idea, two crunchy crusts and a soft middle, delicious!
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Thank you Liz. It turned out very nice indeed. 🙂
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