Rating: 4 stars
24 Ratings
  • 5 star values: 17
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 2

A fruit crisp is the perfect dessert perfect to warm up your evening. Whether you're craving classic apple crisp, fresh rhubarb crisp, or sweet blueberry or cherry crisp, you can't go wrong with this easy dessert recipe. (Unless you skip topping your warm fruit dessert with a scoop of ice cream!)

Source: Better Homes and Gardens

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Recipe Summary test

prep:
30 mins
bake:
30 mins
total:
1 hr
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. If fruit is frozen, thaw but do not drain. Place fruit in a 2-quart square baking dish. Stir in the granulated sugar.

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  • 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.

Blueberry 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

319 calories; fat 13g; cholesterol 22mg; saturated fat 6g; carbohydrates 53g; mono fat 3g; poly fat 3g; insoluble fiber 5g; sugars 21g; protein 3g; vitamin a 340.1IU; vitamin c 0.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 12.1mcg; sodium 92mg; potassium 257mg; calcium 40.4mg; iron 1.3mg.
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