Fruit Crisp-Cooking Light |
|
 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 2 |
|
This is made in 2 ramekins. The original recipe from the 4/96 issue calls for reduced calorie margarine but I use regular butter instead. You can substitute any fruit. Ingredients:
1/2 cup strawberry, sliced |
1/2 cup blueberries, if frozen-thaw |
11 ounces mandarin oranges, drained |
2 teaspoons lemon juice |
3 tablespoons all-purpose flour |
2 tablespoons brown sugar |
2 tablespoons quick-cooking oats |
1/4 teaspoon cinnamon |
1/8 teaspoon nutmeg |
2 tablespoons butter, chilled |
Directions:
1. Preheat toaster oven to 350 degrees.
2. Combine the fruits and lemon juice in a small bowl and toss gently. Divide fruit mixture into 2 10 oz custard cups.
3. Combine the dry ingredients in a small bowl. Cut in butter with a pastry blended and sprinkle mixture evenly over the fruit.
4. Cover and bake for 20 minute
5. Uncover and bake another 5 minutes until crisp.
|
|