Fruit Crisp

Crunchy, sweet and oh-so-yummy!


This is a dish that never leaves any leftovers no matter how much I make! I originally got the recipe from my Better Homes & Gardens recipe book. I made a few small alterations.



Ingredients:

5 cups slices, peeled cooking apples, pears, peaches or apricots, or frozen unsweetened peach slices (I increase the fruit)
2-4 tablespoons granulated sugar (I use 1-2 tablespoons sugar or 1/2-1 tablespoon Splenda)
1/2 cup regular rolled oats
1/2 cup packed brown sugar (unpacked if you prefer it less-sweet)
1/4 cup all-purpose flour (I use whole-wheat flour)
1/4 teaspoon ground nutmeg, ginger or cinnamon (I use both nutmeg and cinnamon)
1/4 cup butter or margarine, room temperature
1/4 cup chopped nuts or coconut
Vanilla ice cream

Directions:

1. For fruit filling, thaw fruit if frozen. Do not drain. Place in a 2-quart square baking dish. Stir in granulated sugar.

2. For topping, in a medium bowl combine the oats, brown sugar, flour, nutmeg (or cinnamon, ginger). Cut in butter until mixture resembles coarse crumbs. Stir in the nuts. Sprinkle the topping over the fruit.

3. Bake in a 375 degree oven for 30-35 minutes (40 minutes for thawed fruit) or until fruit is tender and topping is golden brown. If desired, serve warm with ice cream.

Nutrition Facts (based on original recipe)
6 servings
319 cal., 13 g total fat, 6 g sat. fat, 22 mg chol., 92 mg sodium, 53 g carbs., 5 g fiber, 3 g protein
Daily Values:
7% vit. A, 1% vit. C, 4% calcium, 7% iron


***There are also variations for microwave cooking and for blueberry, cherry and rhubarb crisp. If you want these leave a comment and I will get them too you. ***


A lighter version we love to make during the summer will be coming soon!