SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Fruit Crisp

Makes: 6 servings
Prep 30 mins Bake 375°F 30 mins
Fruit Crisp
Ingredients
  • 5  cups  sliced peeled cooking apples, pears, peaches, or apricots, or frozen unsweetened peach slices
  • 2 - 4  tablespoons  granulated sugar
  • 1/2  cup  regular rolled oats
  • 1/2  cup  packed brown sugar
  • 1/4  cup  all-purpose flour
  • 1/4  teaspoon  ground nutmeg, ginger, or cinnamon
  • 1/4  cup  butter
  • 1/4  cup  chopped nuts or flaked coconut
  •  Vanilla ice cream (optional)
Directions

1. 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.

2. 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.

3. 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 KitchenBlueberry Crisp:
  • 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.
Cherry Crisp:
  • 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.
Rhubarb Crisp:
  • 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)
  • Servings Per Recipe 6,
  • cal. (kcal) 319,
  • Fat, total (g) 13,
  • chol. (mg) 22,
  • sat. fat (g) 6,
  • carb. (g) 53,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 5,
  • sugar (g) 21,
  • pro. (g) 3,
  • vit. A (IU) 340,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • sodium (mg) 92,
  • Potassium (mg) 257,
  • calcium (mg) 40,
  • iron (mg) 1,
  • Fruit () 1,
  • Other Carb () 3,
  • Fat () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe