Fruit Crisp Cooking Light Recipes
FRUIT CRISP BY HEART
Provided by Katie Lee Biegel
Categories dessert
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- For the crisp: Mix together the flour, brown sugar, cinnamon and salt in a bowl. Using a pastry blender, 2 knives or a food processor, cut in the butter. Stir in the oats.
- For the fruit: Toss the fruit with the cornstarch, granulated sugar as needed and the lemon zest if using.
- Transfer the fruit mixture to a baking dish and top with the crisp mixture. Bake until the middle is warmed through and the top is crispy and golden brown, 50 to 55 minutes.
FRUIT CRISP-COOKING LIGHT
This is made in 2 ramekins. The original recipe from the 4/96 issue calls for reduced calorie margarine but I use regular butter instead. You can substitute any fruit.
Provided by Chef by Chance
Categories Fruit
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat toaster oven to 350 degrees.
- Combine the fruits and lemon juice in a small bowl and toss gently. Divide fruit mixture into 2 10 oz custard cups.
- Combine the dry ingredients in a small bowl. Cut in butter with a pastry blended and sprinkle mixture evenly over the fruit.
- Cover and bake for 20 minute
- Uncover and bake another 5 minutes until crisp.
Nutrition Facts : Calories 332, Fat 12.7, SaturatedFat 7.5, Cholesterol 30.5, Sodium 109.7, Carbohydrate 55.1, Fiber 5.4, Sugar 35.6, Protein 3.8
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