Fresh Fruit Crisp
No wimpy topping here! This delectable fruit crisp is pretty much half fruit and half topping. Give the people what they want, I say.
Ingredients
Crisp Topping
- 2 cups rolled oats*
- 1 ½ cups sugar
- 1 cup flour this can be all purpose, whole wheat, buckwheat, GF blend
- 1 teaspoon cinnamon, ginger, OR cardamom OR a combo of all three
- 1 cup mixed nuts, seeds, or coconut
- 1 teaspoon salt
- 1 cup melted butter
Fruit Filling
- 6-8 cups chopped fruit or berries**
- ½-1 cup dried or fresh/frozen cranberries optional
- ¾ cup sugar
- ¼ cup cornstarch
- 2 tablespoons lemon juice
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
Instructions
Crisp Topping
- Mix together everything but the butter.
- Stir in the butter and mix until crumbly. Set aside.
Fruit Filling
- Mix together your fruit and pour into a 9x13 casserole dish.
- Top your fruit with the oat topping, and bake at 350F for about 45-60 minutes, until filling is bubbling. If you’ve baked the frozen fruit first, this step after adding topping will be shorter and you’ll want to bake it until the topping is gently browned and fruit bubbly.
- Serve immediately or when cold- it makes an excellent breakfast. For dessert we eat with ice cream or whip cream, for breakfast we eat it with yogurt.
Notes
- *Oats are gluten-free, but if you need to make extra sure, then check for the package to be labeled certified gluten-free.
- **Berries, plums, apples, peaches, anything goes. We almost always do a combination, not just one fruit. Adding the dried fruit or something small like cranberries is also great for adding color to apples.
Nutrition
Calories: 488kcalCarbohydrates: 70gProtein: 5gFat: 23gSaturated Fat: 11gCholesterol: 41mgSodium: 333mgPotassium: 207mgFiber: 5gSugar: 44gVitamin A: 506IUVitamin C: 4mgCalcium: 29mgIron: 2mg
Tried this recipe?Let us know how it was!