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Rosy Fruit Crisp

fast.cook's picture
Ingredients
  Frozen red raspberries 10 Ounce (1 Package, In Quick Thaw Pouch)
  Quick-cooking rolled oats 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Packed brown sugar 1⁄4 Cup (4 tbs)
  Ground cinnamon 1⁄8 Teaspoon
  Butter/Margarine 2 Tablespoon
  Canned fruit cocktail 17 Ounce (1 Can)
  Brown sugar 2 Tablespoon
  Cornstarch 1 Tablespoon
  Coconut 1⁄4 Cup (4 tbs)
Directions

Thaw berries in pouch in warm water.
In skillet mix next four ingredients.
Add butter.
Cook and stir 5 minutes till toasted.
Drain berries and fruit cocktail, reserving syrups.
Combine enough of the syrups to make 3/4 cup liquid.
In saucepan combine the 2 tablespoons brown sugar and cornstarch.
Stir in reserved syrups.
Cook and stir till thickened.
Stir in fruits and coconut; heat through.
Sprinkle each serving with oat mixture.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Interest: 
Quick

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