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Rosy Fruit Crisp

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  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)

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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1379 Calories from Fat 310

% Daily Value*

Total Fat 36 g54.8%

Saturated Fat 21.8 g108.9%

Trans Fat 0 g

Cholesterol 64.5 mg21.5%

Sodium 65.1 mg2.7%

Total Carbohydrates 273 g91%

Dietary Fiber 28.1 g112.5%

Sugars 185.6 g

Protein 13 g25.7%

Vitamin A 15.3% Vitamin C 16.3%

Calcium 59.5% Iron 17.9%

*Based on a 2000 Calorie diet

Rosy Fruit Crisp Recipe