Fruit Crisp

English PDF: 
Spanish PDF: 
Serving Size: 
1/2 cup
Cost Per Serving: 
  • 4 cups apples (peeled and sliced) or 1 can (29 ounces) sliced peaches in light syrup or juice, drained
  • 1/2 cup quick or old fashioned rolled oats
  • 1/3 cup all purpose or whole wheat flour
  • 1/3 cup white or brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup margarine or butter, cold (cut into chunks)
  • 1/4 cup dried cranberries, raisins, or chopped nuts (optional)
  1. Preheat oven to 375°F.
  2. Grease or spray wtih cooking spray the bottom of an 8" round or square pan.
  3. Spread sliced apples or drained peaches over bottom of pan.
  4. Stir together the oats, flour, sugar, cinnamon, and salt. Cut in the margarine using a pastry cutter, knives or by squeezing through your clean hands. (It will be easier to spread on the fruit with smaller chunks.) Add dried fruit or nuts, if desired.
  5. Sprinkle flour mixture over fruit.
  6. Bake uncovered for about 25 minutes or until topping is golden and fruit is bubbly.
  • This is a good way to use less than perfect apples.
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