Fruit Crisp

I love the coconut in this recipe. Next time, I think I'll try it with nuts and coconut. Super simple dessert. Recipe courtesy of Better Homes and Gardens New Cookbook Prizewinning Recipes.
- Ready In:
- 1hr
- Serves:
- Units:
1
Person talking
ingredients
- 5 5 cups peaches (sliced and peeled) or 5 cups apricots (sliced and peeled)
- 2 -4 tablespoons granulated sugar
- 1⁄2 cup rolled oats (regular)
- 1⁄2 cup brown sugar, packed
- 1⁄4 cup all-purpose flour
- 1⁄4 teaspoon ground nutmeg or 1/4 teaspoon ground cinnamon
- 1⁄4 cup butter
- 1⁄4 cup coconut (chopped) or 1/4 cup nuts (chopped)
- vanilla ice cream (optional)
directions
- Preheat oven to 375.
- If fruit is frozen, thaw but do not drain.
- Place fruit in a 2-quart square baking dish.
- Stir in the granulated sugar.
- For topping, in a medium bowl combine the oats, brown sugar, flour, and nutmeg.
- Cut in butter until mixture resembles coarse crumbs.
- Stir in the nuts.
- Sprinkle topping over filling.
- Bake for 30 to 35 minutes (40 minutes for thawed fruit) or until fruit is tender and topping is golden.
- Cool slightly.
- Serve warm with ice cream if desired.
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