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Home arrow Cookbook arrow Recipes
Categories Desserts Fruit Crisp - NiEGGara Fest 2010
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Fruit Crisp - NiEGGara Fest 2010

For the NiEGGara Fest I used a 10 by 15 roasting pan. I made a triple batch of the topping. I'd say we used 12 to 15 large peaches and maybe a dozen plums. I forgot to put the fresh ginger in there.


For each 6 to 8 cups of fruit

  • juice of one lemon
  • 1/2 cup sugar
  • 1/2 tsp lemon zest
  • 1/2 tsp grated fresh ginger
  • 1 tbsp minute tapioca
  • 1/2 cup flour
  • 1/2 cup rolled oats
  • 1/4 cup brown sugar
  • 1 tbsp sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp fresh ground nutmeg
  • 1/4 tsp kosher salt
  • 4 tbsp butter, in pieces

Cut fruit into pan, add the sugar, lemon, zest, ginger and minute tapioca.

Place flour, oats, sugars, spices, salt and butter in food processor (or cut together with a pastry fork or two knives) and process until pea sized pieces of butter.

Sprinkle over the fruit.

Bake in EGG at about 400 degrees F for 45 minutes or so, until fruit is bubbling.

Number Of Servings:lotsSource:Based on Cook's The Best Recipe
Vegetarian:YesTime To Prepare:
Date:Sun 19 Sep 2010 16:07:56 UTCViewed:1927 times
Rating:No votes

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