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White Lily

Fall Fruit Crisp with Berries

PREP TIME:

10 min

COOK TIME:

40 min

YIELD:

15 servings

INGREDIENTS:

Crisco® Original No-Stick Cooking Spray 2 cups fresh or frozen blackberries, thawed
Fruit Mixture Topping
1 cup granulated sugar 2 cups White Lily® Enriched Bleached Self-Rising Flour
1 tbsp. White Lily® Enriched Bleached Self-Rising Flour 1 cup firmly packed dark brown sugar
1 tbsp. ground cinnamon 1 cup butter, melted
1/2 tsp. ground ginger 1 3/4 cups quick cooking oats
2 cups peeled, cored and chopped baking apples 1 cup chopped pecans, almonds or walnuts
2 cups peeled, cored and chopped pears Vanilla ice cream
2 cups chopped plums

PREPARATION DIRECTIONS:

  1. 1.
    HEAT oven to 350º F. Coat 13 x 9-inch baking dish with no-stick cooking spray.

  2. 2.
    COMBINE granulated sugar, 1 tablespoon flour, cinnamon and ginger in large bowl. Add fruit and berries. Stir to coat. Pour into prepared baking dish.

  3. 3.
    COMBINE 2 cups flour and dark brown sugar in a medium bowl. Add melted butter and stir with a fork until mixture resembles coarse crumbs. Stir in oats and nuts. Sprinkle crumb mixture evenly over fruit mixture.

  4. 4.
    BAKE on middle rack of oven for 25 to 30 minutes. Move to top rack of oven and bake 10 more minutes until topping is golden brown. Serve warm with vanilla ice cream.