Fruit Crisp with Cinnamon Crème Fraîche
Serves: 8 to 10
Ingredients
PreparationIngredients
Filling
- 3 to 4 cups chopped fruit, such as peaches or nectarines Add to list
- 1 cup seasonal berries Add to list
- 1/4 cup sugar Add to list
- Juice and zest of 1/2 lemon Add to list
Topping
- 1 1/4 cups rolled oats Add to list
- 1 cup flour Add to list
- 1 stick (1/2 cup) melted butter Add to list
- 1 cup brown sugar Add to list
Cinnamon Crème Fraîche
- 1 cup crème frâiche Add to list
- 1/4 cup brown sugar Add to list
- 1 tablespoon Grand Marnier Add to list
- 1 teaspoon ground cinnamon Add to list
Preparation
To make filling, mix the fruits together with the sugar, lemon juice and zest, and pour into a 9-by-13-inch baking dish
To make topping, stir oats, flour, butter and 1 cup brown sugar together in a bowl. Sprinkle over fruit in baking dish and bake at 400° F for about 35 to 40 minutes, or until bubbly and golden brown.
For Cinnamon Crème Fraîche
Combine ingredients and chill. Add a dollop on top of each crisp serving.
Recipe by , PCC Cooks instructor
Source: Sound Consumer August 2009
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
Comments
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1/2 lemon
Hi - Thanks for catching this. That would be quite a tart fruit crisp using 12 lemons! The correct ingredient is "Juice and zest from 1/2 (one half) lemon." The recipe above has been fixed. Cheers, Nancy, PCC Web Production Manager
September 24, 2010 at 08:39 AM — webwoman
12 lemons?
Hi Lynne,
Do you really mean 1 lemon?
Or do you really mean 12 lemons??
Thanks for the help and I love your recipes!
September 23, 2010 at 05:11 PM — ptficca