White Lily has been helping Southern cooks create incredibly delicious foods since 1883.
"Can I substitute White Lily flour for recipes using other all-purpose flours?"
More White Lily FAQ's
Pick Fruits of Fall for Seasonal Desserts
MEMPHIS, Tenn. (September 2011) – The crackle of leaves under your feet and feeling that first cool breeze against your face ushers in the glorious autumn season of football games, fall foliage and comforting baked goods.
Fruit crisps are simple baked desserts perfect for family gatherings or a casual dinner. Apples are the most popular ingredient for crisps and are a great fruit for a crisp because they maintain their shape without turning into mush. Combine two or three varieties such as Granny Smith, Golden Delicious or Gala for a tasty combination of flavors.
Fall Fruit Crisp with Berries combines apples with two other seasonal favorites – pears and plums, and fresh or frozen blackberries for a warm, satisfying and flavorful crisp. The crumbled topping is made with White Lily® Self-Rising Flour, butter, and white and brown sugars mixed together to resemble coarse bread crumbs.
“It's important to balance the right amount of crumbs with fruit so that the filling will not seep through the topping,” explains baking expert Dede Fuson. “When removed from the oven, these toppings are wonderfully crisp and crumbly. Don't forget to add a dollop of ice cream!”
For more fall recipes, visit www.whitelily.com.
Fall Fruit Crisp with Berries
Crisco® Original No-Stick Spray
1 cup granulated sugar
1 tablespoon White Lily® Self-Rising Flour
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
2 cups peeled, cored and chopped baking apples
2 cups peeled, cored and chopped pears
2 cups chopped plums
2 cups fresh or frozen blackberries, thawed
2 cups White Lily Self-Rising Flour
1 cup firmly packed dark brown sugar
1 cup salted butter, melted
1 3/4 cups quick cooking oats
1 cup chopped pecans, almonds or walnuts
Vanilla ice cream
- HEAT oven to 350° F. Coat 13 x 9-inch baking dish with no-stick cooking spray.
- COMBINE granulated sugar, 1 tablespoon flour, cinnamon and ginger in large bowl. Add fruit and berries. Stir to coat. Pour into prepared baking dish.
- COMBINE 2 cups flour and dark brown sugar in a medium bowl. Add melted butter and stir with a fork until mixture resembles coarse crumbs. Stir in oats and nuts. Sprinkle crumb mixture evenly over fruit mixture.
- BAKE on middle rack of oven for 25 to 30 minutes. Move to top rack of oven and bake 10 more minutes until topping is golden brown. Serve warm with vanilla ice cream.
Makes 12 servings
©/® The J.M. Smucker Company