- Preheat oven to 375 degrees F. If fruit is frozen, thaw but do not drain. Place fruit in a 2-quart square baking dish. Stir in the granulated sugar.
- For topping, in a medium bowl stir together oats, brown sugar, flour, and nutmeg. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in the nuts. Sprinkle topping over fruit.
- Bake for 30 to 35 minutes (40 minutes for thawed frozen fruit) or until fruit is tender and topping is golden. If desired, serve warm with ice cream.
From the Test Kitchen
Prepare as above, except substitute 5 cups fresh or frozen blueberries for the sliced fruit. Use 4 tablespoons granulated sugar and add 3 tablespoons all-purpose flour to the berry mixture.
Prepare as above, except substitute 5 cups fresh or frozen unsweetened pitted tart red cherries for the sliced fruit. Increase granulated sugar to 1/2 cup and add 3 tablespoons all-purpose flour to the cherry mixture.
Prepare as above, except substitute 5 cups fresh or frozen unsweetened sliced rhubarb for the fruit. Increase granulated sugar to 3/4 cup and add 3 tablespoons all-purpose flour to the rhubarb mixture.
Nutrition Facts (Fruit Crisp)
- Per serving:
- 319 kcal cal.,
- 13 g fat
- (6 g sat. fat,
- 3 g polyunsaturated fat,
- 3 g monounsatured fat),
- 22 mg chol.,
- 92 mg sodium,
- 53 g carb.,
- 5 g fiber,
- 21 g sugar,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet