FRUIT CRISP RECIPE WITH OATS RECIPES

OATMEAL FRUIT CRISP RECIPE - FOOD.COM

Oatmeal Fruit Crisp Recipe - Food.com image

This is a fast dessert recipe that lets you use up apples, pears, berries you have on hand. It is good to use up fresh fruit in season like apples and rhubarb. You can also use frozen sliced fruit - it doesn't need to be thawed before baking. This is a tried and true recipe made many times - Canadian Comfort Food for those long cold winters!

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

4 cups sliced apples
3/4 cup quick-cooking oatmeal
3/4 cup brown sugar
3/4 cup flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup soft margarine

Steps:

Preheat oven to 375°F.
Slice apples in large greased large casserole dish. You can leave them unpeeled or peeled as you wish.
Combine dry ingredients, then cut in margarine until crumbly. Put over fruit and cook for approximately 35 to 45 minutes until fruit is cooked through. Check with a knife - if the fruit is soft and the oatmeal crisp is brown, it is done.
You can substitue diced rhubarb, pears, berries like saskatoons or blueberries for part or all of the apples. You may want to sprinkle a bit of cornstarch over top before you put the oatmeal over top to thicken the fruit as it cooks. Apples don't need thickening, but berries and pears are juicier.
Serve warm with vanilla ice cream.

Nutrition Facts : Calories 374, FatContent 16.1, SaturatedFatContent 2.8, CholesterolContent 0, SodiumContent 410.2, CarbohydrateContent 56, FiberContent 3.4, SugarContent 34.3, ProteinContent 3.6

SUMMER FRUIT CRISP RECIPE | BON APPÉTIT

Summer Fruit Crisp Recipe | Bon Appétit image

Master the wondrously light, streusel-like topping of this bubbly baked Summer Fruit Crisp.

Provided by Alison Roman

Yield 8 Servings

Number Of Ingredients 11

Ingredients

? cup all-purpose flour
¼ cup (packed) light brown sugar
½ teaspoon kosher salt
1 cup old-fashioned oats, divided
½ cup (1 stick) chilled unsalted butter, cut into pieces
8 cups sliced stone fruit, berries, or pitted cherries
1 cup sugar
2 tablespoons cornstarch
1 teaspoon finely grated lemon, lime, or orange zest
2 tablespoons fresh lemon, lime, or orange juice
Pinch of kosher salt

Steps:

Pulse flour, brown sugar, salt, and ¾ cup oats in a food processor to blend. Pulse in butter until no dry spots remain. Transfer to a bowl and work in remaining ¼ cup oats with your fingers.
Preheat oven to 375°. Toss fruit with sugar, cornstarch, zest, juice, and salt.
Transfer mixture to a 2.5-qt. baking dish. Scatter oat topping over, place on a baking sheet, and bake until fruit juices are bubbling and topping is golden brown, 60–70 minutes. Transfer to a wire rack and let cool 1 hour.

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