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Fruit Crisp

sweet.chef's picture
  White bread slice 5
  Butter 1⁄4 Cup (4 tbs)
  Sugar 2 Tablespoon
  Canned fruit cocktail/Canned peaches slices 17 Ounce (1 Can)
  Instant pudding and pie filling 3 Ounce (1 Package, Jello Brand Lemon Flavored)
  Cinnamon 1⁄8 Teaspoon
  Nutmeg 1⁄8 Teaspoon
  Water 1 Cup (16 tbs)

Toast bread and cut into 1/2-inch cubes.
Melt butter in large skillet over medium heat.
Add bread cubes and sugar.
Cook and stir over medium heat until bread is evenly browned and butter mixture is absorbed; set aside.
Drain fruit, reserving 1/3 cup of the syrup.
Blend pudding mix with spices in bowl.
Add water and reserved syrup.
Stir or beat until mixture is well blended and starts to thicken, about 1 minute; stir in fruit.
Pour into serving bowl or individual dessert dishes.
Top with bread cubes.
Sprinkle with confectioners sugar, if desired.
Let stand 15 minutes before serving.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1484 Calories from Fat 414

% Daily Value*

Total Fat 46 g70.6%

Saturated Fat 29.1 g145.3%

Trans Fat 0 g

Cholesterol 121 mg40.3%

Sodium 911.3 mg38%

Total Carbohydrates 257 g85.6%

Dietary Fiber 6.5 g25.8%

Sugars 177.5 g

Protein 7 g14.3%

Vitamin A 28.5% Vitamin C 15.3%

Calcium 53.4% Iron 0.47%

*Based on a 2000 Calorie diet


Fruit Crisp Recipe