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Seriously Simple: This custard crisp is a cold weather favorite

Diane Rossen Worthington, Tribune Content Agency on

Fruit crisps might have been one of the first desserts recorded. Still, they never seem to go out of style.

Early Americans created fruit desserts with some very funny names like pandowdy or buckle. The simpler named fruit crisp is just a mixture of fruit on the bottom and a streusel layer on top. It certainly is easy to put together (peeling and cutting the apples is the most work you’ll have to do).

This recipe is one of my most requested desserts when the weather is cold. Sometimes I mix it up by using a combination of apples and pears or substitute dried apricots or cranberries for the cherries. This is just about foolproof for any cook.

This crisp is full of winter goodness with juicy apples and sweet dried Bing cherries. Most crisps usually just have the streusel topping. Here, I have added a layer of creme fraiche custard between the fruit and the almond flavored topping to create an extravagant combination of flavors and textures.

Serve this crisp just out of the oven or at room temperature. Some folks like to gild the lily and add a big scoop of vanilla ice cream to accompany the crisp. That’s up to you!

Apple Dried Cherry Custard Crisp

 

Serves 6 to 8

1 cup dried cherries

6 medium apples, peeled, cored and cut into 1 1/2-inch pieces (Golden Delicious, Fuji, Honey Crisp, Braeburn or Granny Smith will do)

1/3 cup all-purpose flour

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