Orchard and Berry Fruit Crisp

No matter the season, treat yourself to the delightful taste and beautiful look of this very-berry dish.
  • Prep time: 15 minutes
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  • Baking time: 45 minutes
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  • Makes: 10 Servings
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  • Freezing: Not recommended
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Ingredients
Crust
2 cups (500 mL) Robin Hood® Original All Purpose Flour
1 tsp (5 mL) salt
¾ cup (175 mL) All Vegetable Shortening, well chilled and cut into ½” (1 cm) cubes
4-8 tbsp (50-125 mL) ice cold water
Filling
2 tbsp (30 mL) butter
8 apples peeled, cored, cut into 1/2” (1 cm) cubes (about 8 cups (2 L))
1 tbsp (15 mL) butter
2 tbsp (30 mL) Robin Hood Original All Purpose Flour
1 can (300 mL) Eagle Brand® Dulce de Leche Caramel Flavoured Sauce
1 tsp (5 mL) cinnamon
1 ½ tsp (7 mL) sea salt
Topping
1 egg, beaten
¼ cup (50 mL) SUGAR IN THE RAW® Natural Turbinado Sugar
½ tsp (2 mL) sea salt
Preparation
1Preheat oven to 350°F (180°C). Place eight, 1 cup (250 mL) oven proof ramekins on a baking sheet.
2Combine topping ingredients in a small bowl. Reserve.
3Mix sugar, flour, cinnamon and salt in a large bowl. Add pears, apples and blueberries to sugar mixture. Toss well to coat fruit. Divide fruit mixture into prepared baking dishes. Sprinkle with reserved topping mixture.
4Bake in preheated oven, 40 to 45 minutes or until topping is golden brown and fruit mixture is bubbling. Serve warm or at room temperature.
5If using frozen blueberries, simply add them directly from the freezer.
6To make 1 large crisp, use a 9” x 13” (3 L) baking dish and bake in preheated 350°F (180°C) oven for 50 to 55 minutes.