Recipe: Any Fruit Crisp for Two (baked in custard cups, Cooking Light, 1990's)

FRUIT CRISP FOR TWO

"Virtually any kind of berries will work in this dessert. You might also try pineapple tidbits in place of the mandarin oranges, and cherries in place of strawberries."

I/2 cup sliced strawberries
l/2 cup frozen blueberries, thawed
2 teaspoons lemon juice
1 (11 ounce) can mandarin oranges in light syrup, drained
3 tablespoons all-purpose flour
2 tablespoons brown sugar
2 tablespoons quick-cooking oats
t/4 teaspoon ground cinnamon
l/8 teaspoon ground nutmeg
2 tablespoons chilled reduced calorie stick margarine, cut into small pieces

Preheat toaster oven (or regular oven) to 350 degrees F.

Combine first 4 ingredients in a small bowl; toss gently. Divide fruit mixture evenly between 2 (10 ounce) custard cups; set aside.

Combine flour and next 4 ingredients (flour through nutmeg) in a small bowl; stir well. Cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle flour mixture evenly over fruit.

Cover and bake in toaster oven at 350 degrees F for 20 minutes. Uncover and bake an additional 5 minutes or until crisp.

TO BAKE IN A CONVENTIONAL OVEN:
Place custard cups on a baking sheet. Bake at 350 degrees F for 30 minutes or until crisp (do not cover).

Makes 2 servings
Source: Cooking Light magazine, April 1996
From: SueA, CA - 07-26-97