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Around 5 pm on Sunday night, I was behind the eight ball. Even though it was Father’s Day, I hadn’t planned a special dessert. any-fruit-crisp1

Dinner was pretty well organized with some prime steak, corn on the cob, asparagus, and tomato salad on deck.
But, dessert was my wild card that night.

When the gang heard I hadn’t yet planned a dessert, they raised their eyebrows and started offering suggestions…
fruit cobbler, crumble, pie. I don’t like fruit crumbles and there wasn’t much time for pie or even a cobbler.

Hence, I surveyed the fridge and found some blueberries leftover from earlier in the week and some Twin Brook Creamery whipping cream. Within minutes I had a game plan and was reaching for The Fannie Farmer Cookbook.

I have had this book for more than fifteen years now, and Marion Cunningham’s Any Fruit Crisp recipe is a classic. I’ve made it countless times and have varied the fruits seasonally and infinitely over the years. I have the page number memorized. The page is now wrinkled and showing its age.

For my husband’s thirtieth birthday one August, I picked buckets upon buckets of wild blackberries and made countless trays of Blackberry Crisp for a big backyard party I was hosting. For Father’s Day this year, I opted for blueberries. After I preheated the oven and tracked down my 9-inch Pyrex pie plate, I was ready to roll. Over the years, I’ve made a few changes to Marion’s basic recipe.

Marion’s recipe doesn’t call for precooking the fruit, but I like to put the fruit in the pie pan and cook it in the oven for 10 minutes before adding the crisp topping. I also dust the crisp topping with a little cinnamon sugar after it’s been drizzled with the melted butter. And, I usually put the pie pan on a baking sheet to catch any overflowing juices.

The crisp was ready and out of the oven so quickly, that my daughter had time to snap lots of photos even before dinner was on the table.

Served with very lightly whipped and sweetened Twin Brook Creamery cream, this old standby turned out to be a slam dunk for Dad.

So, here’s Marion’s simple and versatile Any Fruit Crisp recipe:

Any Fruit Crisp
from The Fannie Farmer Cookbook, by Marion Cunningham, Thirteenth Edition

4 cups ripe berries or fresh fruit, sliced
1 cup flour
1 cup sugar
1 teaspoon baking powder
1 egg, beaten
1/4 pound butter, melted

Butter an 8-inch square baking dish. Put the fruit in the bottom of the dish. In a bowl mx together the flour, the sugar and baking powder. Add the beaten egg and mix well with a fork or your fingertips until the flour is dampened and in small clumps. Scatter the flour mixture over the fruit. Drizzle the melted butter evenly over the top. Using the back back of a spoon or your fingers, distribute the butter over all. Bake in a 375 F oven for about 25 mintues. Serve warm.

One Response to “Marion Cunningham’s Any Fruit Crisp”

  1. Sarah

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