- For filling, thaw fruit, if frozen. Do not drain. Place fruit in an ungreased 2-quart square baking dish. Stir in the granulated sugar.
- For topping, in a mixing bowl combine oats; brown sugar; flour; and nutmeg, ginger, or cinnamon. With a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in nuts or coconut. Sprinkle topping over filling.
- Bake in a 375 degree F oven for 30 to 35 minutes (40 minutes for thawed fruit) or until fruit is tender and topping is golden. If desired, serve warm with ice cream or light cream.
From the Test Kitchen
Prepare filling as above, making sure you use a microwave-safe baking dish. Microwave filling, covered with vented plastic wrap, on 100% power (high) for 4 to 7 minutes or until fruit is tender, stirring twice. (Additional cooking time may be needed if using thawed fruit.) Prepare topping. Sprinkle over filling. Microwave, uncovered, on high for 2 to 3 minutes or until topping is heated, giving the dish a half-turn once. Makes 6 servings.
Make a double batch of the crunchy oatmeal topping mixture and store the extra in a freezer bag. Seal, label, and freeze it for up to 1 month.
Prepare as in recipe on page 2, except for filling, increase granulated sugar to 1/4 cup and combine with 3 tablespoons all-purpose flour. Toss with 5 cups fresh or frozen unsweetened blueberries.
Prepare as in recipe, except for filling, increase granulated sugar to 1/2 cup and combine with 3 increase granulated sugar to 1/2 cup and combine with 3 tablespoons all-purpose flour. Toss the sugar-flour mixture with 5 cups fresh or frozen* unsweetened pitted tart red cherries.
Prepare as in recipe, except for filling, increase granulated sugar to 3/4 cup and combine with 3 tablespoons all-purpose flour. Toss with 5 cups fresh or frozen* unsweetened sliced rhubarb. *Note: If fruit is frozen, thaw but do not drain.
275 cal., 12 g total fat (5 g sat. fat), 20 mg chol., 83 mg sodium, 43 g carbo., 3 g fiber, 3 g pro. Daily values: 7% vit. A, 7% vit. C, 2% calcium, 7% iron.