Easy Fruit Crisp

Prep Time: 10m | Cook Time: 45m | Total Time: 55m | Serves

Got a taste for a luscious, warm dessert? You can't do much better than a fruit-filled, fresh-from-the-oven crisp that comes together in just minutes.

The crisp topping makes more than you need, so you can tuck the extra into the freezer next to your favorite Earthbound organic frozen fruit, and grab them whenever unexpected company (or a spontaneous craving) happens!


7 cups Earthbound Farm Organic Frozen Fruit (about 2 packages, one or a combo of your favorites)
1 tablespoon cornstarch
1/2 cup Sugar
1 tablespoon fresh lemon juice
2 tablespoons cold, unsalted butter (cut into small pieces)
  TOPPING: (see notes)
2/3 cup whole wheat pastry flour
3/4 cup packed brown sugar
1/2 cup old-fashioned rolled oats
1/2 teaspoon salt
1 teaspoon cinnamon
6 tablespoons cold, unsalted butter (cut into small pieces)
3/4 cup coarsely chopped pecans


Position a rack in the middle of the oven and preheat to 350 degrees F.

Place the frozen fruit in a medium bowl. Use one or a combination of fruits; blackberries and strawberries make a lovely combination, but feel free to use your favorites. If the fruit pieces are large, cut them so that all the fruit is a similar size.

In a small bowl, stir together the cornstarch and sugar. Add the lemon juice and butter pieces. Pour this mixture over the frozen fruit. Stir to mix well. 

Put the fruit mixture in a baking dish, at least 8x8 inches square or as large as 9x13 inches.

To make the topping, place the flour, brown sugar, oats, salt, cinnamon and butter in a small bowl. Using your  fingertips, mix the butter into the dry ingredients until the mixture resembles a coarse meal with pea-sized pieces. Add the pecans and stir to combine thoroughly. Sprinkle 1-1/2 cups of the mixture evenly over the fruit.

Bake the crisp for 40 to 45 minutes, or until the top is golden brown and the fruit juices are bubbling up around the sides of the dish.

Serve warm with ice cream or frozen yogurt. Delicious!

Notes: We've used whole wheat pastry flour for added fiber and nutrients, but you can also use white whole wheat or unbleached all-purpose flour for great results. Regular whole wheat flour will work and give the topping a much stronger nutty flavor; you might want to use slightly less of the topping when you bake the crisp.

The topping recipe makes about 3-1/2 cups, which is more than you need for one crisp. Keep it in the freezer, sealed tightly, alongside 2 packages of your favorite Earthbound organic frozen fruits and you'll be ready to make a delightful warm treat for unexpected guests (or sudden cravings) anytime!

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