FRESH FRUIT CRISP
1/2 cup quick-cooking rolled oats, uncooked
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine
2 pounds apples (6 medium) or 2 1/2 pounds peaches (10 medium)
2 tablespoons granulated sugar
Vanilla ice cream (for serving)
Preheat oven to 350 degrees F.
Combine oats, brown sugar, flour, cinnamon, and dash salt. Cut in butter till mixture resembles coarse crumbs; set aside.
Peel, core, and slice fruit to make 5 to 6 cups. Place fruit in a 10 by 6 by 2-inch baking dish. Sprinkle with granulated sugar. Sprinkle crumb mixture over all.
Bake in a 350 degree F oven for 40 to 45 minutes.
Serve with ice cream.
Makes 6 servings
Source: Better Homes and Gardens New Cook Book, 1981
1/2 cup quick-cooking rolled oats, uncooked
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine
2 pounds apples (6 medium) or 2 1/2 pounds peaches (10 medium)
2 tablespoons granulated sugar
Vanilla ice cream (for serving)
Preheat oven to 350 degrees F.
Combine oats, brown sugar, flour, cinnamon, and dash salt. Cut in butter till mixture resembles coarse crumbs; set aside.
Peel, core, and slice fruit to make 5 to 6 cups. Place fruit in a 10 by 6 by 2-inch baking dish. Sprinkle with granulated sugar. Sprinkle crumb mixture over all.
Bake in a 350 degree F oven for 40 to 45 minutes.
Serve with ice cream.
Makes 6 servings
Source: Better Homes and Gardens New Cook Book, 1981
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Fruit
Desserts - Fruit
- Best Banana Fritters
- Grilled Fruit Kebabs with Citrus-Rum Marinade
- Apple Crisp (using oats and brown sugar)
- Pineapple Crisp (using fresh pineapple)
- Blackberry Cobbler with Variations (Williams-Sonoma recipe)
- Cherry Dessert Wontons
- Apple-Apricot Crostata
- White Chocolate Banana Cream Pie, Bananas Foster Tarts, Bananas Foster, and Bananas Foster Custard
- Dried Fruit Compote - Dessert for a heavier meal
- Candied Apples (using red hots)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!