Fruit Graham Crisps with Orange Creme Anglaise

  • serves 6

Serve these crisps warm from the oven with a drizzle of this cool orange custard sauce.

4 Ratings
Directions for: Fruit Graham Crisps with Orange Creme Anglaise


Graham Topping

½ cup graham cracker crumbs

¼ cup light brown sugar, packed

¼ cup sugar

¼ tsp cinnamon

¼ tsp ground nutmeg

¼ tsp salt

5 Tbsp cold unsalted butter

¼ cup chopped pecans

¼ cup chopped walnuts

Fruit Mixture

5 cup peeled and sliced peaches

2 Tbsp fresh lemon juice

1 cup fresh or frozen raspberries

1 cup fresh or frozen blueberries

1 tsp finely grated lemon zest

3 Tbsp honey

Orange Creme Anglaise

1 cup half-and-half cream

2 tsp finely grated orange zest

3 Tbsp sugar

2 large egg yolks

1 Tbsp orange liqueur



Graham Topping

1. Preheat oven to 375 degrees F.

2. For graham topping, toss graham cracker crumbs, sugar, spices and salt in a bowl. Using the wide grate on a cheese grater, grate cold butter over flour mixture and stir in gently to blend. Stir in nuts.

Fruit Mixture

1. For fruit, toss peaches with lemon juice (this will prevent browning). Toss in berries, lemon zest and honey.

Orange Creme Anglaise

1. Bring cream and orange zest to just below a simmer over moderate heat. In a bowl, whisk sugar and egg yolks. Slowly pour hot cream over sugar mixture, whisking constantly. Return mixture to low heat and stir with a wooden spoon until sauce coats the spoon, about 4 minutes. Strain and stir in orange liqueur. Chill completely before serving. Makes about 1 cup.


1. Spoon fruit into six 8-ounce ramekins (pack the fruit in – it will settle as it bakes) and top with crisp topping. Place ramekins on a baking sheet and bake 25 to 30 minutes, until fruits juices are bubbling. Serve warm with Orange Crème Anglaise.

See more: Dessert, Berries, Eggs/Dairy, Bake, Brunch, Fruit, Nuts


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