Rosy Fruit Crisp
|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|
|Canned fruit cocktail||17 Ounce (1 Can)|
|Brown sugar||2 Tablespoon|
|Coconut||1⁄4 Cup (4 tbs)|
Thaw berries in pouch in warm water.
In skillet mix next four ingredients.
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.