Lemon Crisp

1-Lemon Crisp

Makes 8 servings

Ingredients

6 tbs. unsalted butter, softened

3/ 4 cup light brown sugar

1 cup all purpose flour

1/ 2 tsp. baking soda

1/ 2 tsp. salt

1/ 2 cup sweetened flaked coconut

3/ 4 cup fine saltine cracker crumbs

3/ 4 cup granulated sugar

2 tbs. cornstarch

1/ 4 tsp. salt

1 cup hot water

2 egg yolks, beaten

1/ 2 tsp. grated lemon zest

1/ 2 cup lemon juice

Directions

Preheat the oven to 350 °. In a mixing bowl, add the butter and brown sugar. Using a mixer on medium speed, cream together the butter and sugar. Beat for 3 minutes. Add the all purpose flour, baking soda, salt, cracker crumbs and coconut. Mix until you have fine crumbs. Press one half of the crumb mixture into an 8″ square pan. Bake for 10 minutes.

In a sauce pan over medium low heat, add the granulated sugar, cornstarch, salt and hot water. Stir constantly until the mixture boils. Let the mixture boil for 2 minutes. Remove the pan from the heat.

In a small bowl, add the beaten egg yolks. Add about 2 tablespoons of the sugar mixture from the sauce pan. Stir until well combined with the egg yolks. Add the egg yolks to the sauce pan and stir until combined. Stir constantly and place the pan back over medium low heat. Bring the mixture to a rolling boil. Remove the pan from the heat and stir in the lemon zest and lemon juice. Pour the mixture over the baked crust. Bake for 30 minutes or until the crisp is golden brown. Remove the pan from the oven and cool for 10 minutes. Serve with lots of whipped cream.

2-Honey Rhubarb Betty

Makes 4-6 servings

Ingredients

4 cups rhubarb, cut into 1″ slices

3/ 4 cup granulated sugar

1 tsp. ground nutmeg

Pinch of salt

2 tbs. water

6 tbs. unsalted butter, melted

1/ 2 cup honey

4 cups bread cubes

Directions

Preheat the oven to 375 °. Add the rhubarb, granulated sugar, nutmeg, salt and water to a 10″ deep baking dish. Stir until well combined.

In a mixing bowl, add the butter and honey. Add the bread cubes and toss to coat the bread cubes with the butter and honey. Spoon the bread cubes over the top of the rhubarb. Bake for 30 minutes or until the bread is light golden brown and the rhubarb tender.

Remove the dessert from the oven and cool for 10 minutes before serving.

Note: You can use apples instead of rhubarb if desired.

3-Peach Crisp

Makes 6 servings

Ingredients

2 cups fresh or canned sliced peaches

1/ 4 cup unsalted butter, softened

1 3/ 4 cups granulated sugar

1 cup all purpose flour

1 tsp. baking powder

1/ 2 tsp. salt

1/ 2 cup whole milk

1 tbs. cornstarch

1/ 4 tsp. ground nutmeg

1 cup boiling water

Directions

Preheat the oven to 350 °. Place the peaches in an 8″ square baking pan. In a mixing bowl, add the butter and 3/ 4 cup granulated sugar. Beat with an electric mixer until the butter and sugar are well blended. The sugar needs to be mostly dissolved into the butter when ready.

Add the all purpose flour, baking powder, salt and milk. Stir until well combined. Spoon the mixture over the peaches.

In a small bowl, add 1 cup granulated sugar, cornstarch and nutmeg. Stir until well combined. Sprinkle the mixture over the top of the crisp. Pour the boiling water over the top of the dish but do not stir.

Bake for 50-60 minutes or until the peaches are tender and the crisp is set. Remove the pan from the oven and cool for 10 minutes before serving.

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