Make Life Easy With Fruit Cocktail Crisp
October 27, 2013 6 Comments
There are times when I don’t have time to brush my hair. Luckily, I always wear an elastic around my wrist for a quick ponytail.
Let’s say you want to make a dessert but have no time to peel or slice apples. Why not try fruit cocktail? Canned fruit can be half the cost of fresh fruit on average and it is super convenient. Try storing a fresh pear in your pantry and see how long it lasts.
Canned fruit also retains more vitamin A, carotene, and lycopene than fresh fruit because it is preserved. Fresh fruit loses these nutrients when it sits around waiting to be eaten.
You can find fruit cocktail packed in 100% juice. I like this better than the “no sugar added” because I don’t like the taste of sucralose. This is also a better choice than in “light syrup” because there is no sugar added (just juice).
This recipe is inexpensive, except for the almonds (which you can omit). I banked on the sweetness of the fruit to make the dish work and didn’t add a lot of sugar.
Serve this with some fresh cream, vanilla ice cream, or plain for a simple dessert.
Fruit Cocktail Crisp Recipe
Makes 8 servings, 1/4 cup each serving
2 15-ounce cans fruit cocktail, packed in juice
1 tablespoon sugar
1 teaspoon cinnamon
¼ teaspoon salt
2/3 cup whole oats
1/3 cup slivered almonds
2 tablespoons butter
Preheat the oven to 350 F. Drain fruit cocktail, reserving ¼ cup juice. Add fruit and reserved juice to a 2-quart baking dish (8x8x2) and stir.
In a medium sized bowl, mix together sugar, cinnamon, salt, oats, slivered almonds, and butter with your hands. The butter should turn into small dots. Pour mixture over fruit cocktail.
Bake for 40 minutes or until crisp is brown. Enjoy warm or room temperature.
126 calories, 5.7 g fat, 2.0 g saturated fat, 20.8 g carbohydrates, 10.1 g sugar, 3.7 g protein, 3.0 g fiber, 25 mg sodium, 4 Points+
Points values are calculated by Snack Girl and are provided for information only.
Want more recipes like this? Check out my book