Fruit Crisp Recipes

I joined a locoal buying coop and haven't got my ordering down yet. I had a bunch of fruit to use up or toss out and a sweet tooth. I swapped out the brown sugar and maple syrup and butter for splenda, sugar free maple, and Brummel and brown.

This baked fruit is oozing with juices and topped with crunchy oats

Dessert for two

great for breakfast or desert

Delicious Low Fat & High Fibre Dessert

Good for breakfast, as part of brunch, or dessert. Also tasty made with other types of fruit - apples, blackberries, blueberries, etc. Basically, you need a cup of fruit. Really good with vanilla ice cream, if you can afford the calories.

If you're a vegan, use a teaspoon of canola oil instead of the butter. It works.

Easy apple,pear,craisen & blueberry crisp right in your crockpot.

A delicious alternative to prepared fruit cobblers and crisps. Use the fruit of your choice, such as apples, peaches, berries or a combination of them.

Based on 12 servings, 160 calories & 3.7g total fat
Based on 8 servings, 240 calories and 5.6 g total fat
Based on 10 servings, 191 calories and 4.6 g total fat

A great recipe for all the fresh fruit in season.

Modified from a King Arthur recipe, to reduce the amount of sugar and the quantity of the topping. You can vary the amount of the different fruits, to achieve a total of 6-7 cups. You can also omit the plums altogether, making it a peach-and-berries dessert.
Adding a few crushed amaretti biscotti to the topping will make it even more interesting.

This might be awful tasting.... I just threw together a bunch of stuff in the freezer and pantry. Smells really good, though. Will update in comments if it turns out yummy!

This only has 1/2 cup of sugar, but it is so good! The serving size is big, so if you made it into 8 servings, it would be even better on calories and carbs.

This only has 1/2 cup of sugar, but it is so good! The serving size is big, so if you made it into 8 servings, it would be even better on calories and carbs.

Crisps are a quick and easy dessert. I like to use whatever fruit is in season: blueberries, strawberries, peaches, cherries, plums, pears, and apples.

I use two cups of fruit in this recipe so that each person gets a full serving of fruit, but when you buy berries they come in pints. One pint of berries yields about 1 1/2 cups. That means you're either a half-cup short or you need to buy two and have a cup leftover. Save the extra berries for your morning cereal, freeze them for smoothies--or just add them to the crisp. The more fruit, the merrier.

You can use frozen (no need to thaw before baking) or fresh fruit in this recipe.

Serve any leftovers atop plain yogurt for breakfast.

This is a quick and easy desser for a nice summer gathering. It can be changed and customised. Just add friut of your choice.