Make Life Easy With Fruit Cocktail Crisp

October 27, 2013 8 Comments

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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

1.8 from 28 reviews

Makes 8 servings, 1/4 cup each serving

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Ingredients

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

Instructions

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.

Nutrition Facts

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. See all Snack Girl Recipes

This is a sponsored conversation written by me on behalf of Pacific Coast Producers. The opinions and text are all mine.

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8 Comments:

What is the serving size?

Marie

In the ingredients list 1/4 teaspoon salt but do not list it in the directions. I am assuming that you just add it in with the sugar, cinnamon, oats, almonds and butter, correct? Also, how many servings are you using to figure your WW points?

Suzi

@Marie and @Suzi - this was one of those days that I clearly was running too fast. I have added the number of servings (8) and the serving size - 1/4 cup. I have added salt to the directions.
Thanks so much for your questions (and help)!

Snack Girl

If you left out the almonds (hubby doesn't like) do you just make it up with the whole oats? It will be less volume without so I'm thinking you will want to add more oats... thanks

Anne

You have some nice sounding recipes, but I have to say: One serving is only 1/4 cup? Frankly that strikes me as absurd. An honest serving (1/2 cup) is going to be 250 calories per your tally, and that still isn't bad at all for a healthy dessert.

Hap

Hi,How do I make this in a 9x13 pan

Kim

For Kim... To make it in a 9 x 13, double the recipe. An 8 x8 pan is 64 square inches and a 9 x 13 is 117 square inches. Doubling should be alright and work well.

DONALD

This is by far the absolute worst crisp recipe ever. My mother and I have both made numerous crisps and your directions and ingredients made no sense.sure enough, it never crossed up. When to scrape it off put it back in the oven under the broiler we're nearly burnt, had to scrape it off again put it into a bowl to try to get it crispy. Due to time constraints because she was on her way to church with it, we had to call it good. Will not use this recipe again.

Tamika