Fruit Crisp

Yield:
10 servings

Make it ala mode with vanilla ice cream or frozen yogurt

Ingredients:

  1. Filling:
  2. 1 large ripe banana, peeled and sliced
  3. 1 tablespoon lemon juice
  4. 2 pkgs. (16 oz. each) frozen sliced peaches, thawed (reserve liquid)
  5. 1/2 cup dried cranberries
  6. 1/4 teaspoon almond extract
  7. 1/4 cup firmly packed brown sugar
  8. 2 tablespoons all-purpose flour
  9. Topping:
  10. 1 cup Quaker Oats (quick or old fashioned, uncooked)
  11. 1/3 cup sliced almonds
  12. 1/4 cup firmly packed brown sugar
  13. 1/4 teaspoon ground cinnamon
  14. 4 tablespoons (1/2 stick) butter or margarine, melted
Directions:

Heat oven to 350 F.

Filling:
Combine banana and lemon juice in large bowl; mix well. Add peaches, cranberries, almond extract and reserved peach liquid; stir well. Combine sugar and flour and mix with fruit until evenly coated. Spread into an 8-inch glass baking dish.

Topping:
Combine oats, almonds, brown sugar, cinnamon and melted butter in a small bowl and mix well. Sprinkle evenly over fruit in baking dish.

Bake 30 to 35 minutes or until filling is bubbly and topping is golden brown.



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