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    You are in: Home / Recipes / Oatmeal Fruit Crisp Recipe
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    Oatmeal Fruit Crisp

    Oatmeal Fruit Crisp. Photo by Baby Kato

    1/4 Photos of Oatmeal Fruit Crisp

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Debbie Boere Vrou's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375°F.
    2. 2
      Slice apples in large greased large casserole dish. You can leave them unpeeled or peeled as you wish.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Serve warm with vanilla ice cream.

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    Ratings & Reviews:

    • on August 31, 2010

      55

      We really enjoyed this simple crisp. It was very quick and easy to make. I used butter, pears, pineapple, nectarines and strawberries. They worked perfectly with the topping. It was a oatmeal and fruit delight. Thank you so much for sharing your wonderful recipe. :)

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    • on January 31, 2010

      55

      Great recipe and extremely versatile. I use raw sugar sometimes for the brown, butter instead of margarine (it's way better for you--no transfat), and grease pan with coconut oil. Not too sweet either and less time and trouble than a pie. Thanks!

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    • on June 16, 2009

      55

      I subbed 1/2 cup Splenda brown sugar mix for the brown sugar, and 1/2 cup butter for the margarine. Instead of apples, I used a blend of strawberries and blueberries, and served it with some whipped cream. This was very easy to make, very healthy as far as dessert goes, looked beautiful, and was really delicious. I would definitely make this again, using any appropriate fruit I had at hand. additional notes: I made it again, with peaches, it was very good as well. One thing I didn't mention before is that I both times I made this desert, I made it in a 9" pie pan. The topping comes together in a big ball of dough, and then I crumble it between my fingers into little bits and pieces which I sprinkle all over the top, and then gently pat into place. The result is kind of like a pie with no bottom - which is great, who needs that extra crust? - and the top "shell" is somewhat like a giant oatmeal cookie, great flavor and very complementary to various fruits ...

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    Read All Reviews (4)

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    Nutritional Facts for Oatmeal Fruit Crisp

    Serving Size: 1 (145 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 374.0
     
    Calories from Fat 145
    38%
    Total Fat 16.1 g
    24%
    Saturated Fat 2.8 g
    14%
    Cholesterol 0.0 mg
    0%
    Sodium 410.1 mg
    17%
    Total Carbohydrate 56.0 g
    18%
    Dietary Fiber 3.3 g
    13%
    Sugars 34.2 g
    137%
    Protein 3.5 g
    7%

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