Fruit Crisp; Carrot Cake - Fagor 670041770 Manuel D'utilisation

Fruit Crisp

Servings: 8
Cooking Time: 40 minutes
Ingredents
6 cups peaches, pitted and chopped
2 cups blueberries
½ cup +2 tablespoons brown sugar, divided
½ cup +2 tablespoons whole wheat flour, divided
½ cup old fashioned rolled oats
1 tablespoon ground cinnamon
4 tablespoons chilled unsalted butter, cubed
Directions
1. Coat a 10x10 baking dish with cooking spray.
2. In a medium bowl, toss fruit with 2 tablespoons of brown sugar and 2
tablespoons flour. Spoon mixture into prepared baking dish.
3. In the bowl of a food processor, combine the remaining ½ cup sugar, ½ cup
flour, ½ cup rolled oats, and cinnamon. Pulse a few times until mixed.
4. Add cubed butter into dry ingredients and pulse until crumbly. Sprinkle crisp
mixture evenly over fruit.
5. Bake using Cake Function for 40 minutes or until fruit filling is bubbly and
crisp topping is golden.

Carrot Cake

Serves: 6
Time: 40 minutes
Ingredients
1 cup flour
1 teaspoon cinnamon
1 cup sugar
1 teaspoon baking soda
½ teaspoon salt
¹⁄ cup canola oil
3
¹⁄ cup applesauce
3
2 beaten eggs
½ cup chopped nuts (walnuts or pecans)
1-½ cups grated carrots
Directions
1. Coat a 8x8 baking dish with cooking spray.
2. Mix first 5 ingredients (flour through salt) together in a medium sized bowl.
3. Add oil, applesauce and eggs, stirring well. Add nuts and carrots stirring until
well combined.
4. Bake using Cake Function for 40 minutes.
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