6 Quick Fruit Crisps Recipe

by Beth Montgomery on July 17, 2009 · 4 comments

in Dessert Recipes, Frugal Cooking, Recipes

6 Cups Oats
3 Cups Nuts (favorite)
1 1/2 Cups Brown Sugar (packed)
1 1/2 Cups Butter or Margarine (melted)
2 tsp Cinnamon

Mix all ingredients together to form crumbly mixture and place in 6 individual freezer baggies for long term storage.

When ready to serve, place fresh, frozen, or canned fruit in a baking dish and top with one of your fruit crisp mixtures. Bake at 375 for 25-30 minutes and serve warm with ice cream.

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1 Kay August 24, 2010 at 2:31 PM

What size of baking dish is this recipe for?Thanks!

2 Beth August 24, 2010 at 9:08 PM

Kay, it’s versatile. You could use a pie pan or casserole dish. You could make single-serve if you’d like. Since it makes enough for 6 full-size, it’s great to keep in the freezer, then just pull out what you need to top whatever size you’re making.

3 Kathy Hamilton September 13, 2011 at 3:25 PM

I want to make peach crisp and then freeze it – or do I need to freeze the the filling and topping separately – I give them away so it would be nice to have it ready to go in the oven? thanks for the topping recipe – I have a couple of gluten intolerant folks in my life.

4 Beth September 13, 2011 at 3:39 PM

Yes, I would Kathy. Freezing them together could make the topping soggy. Since it just sprinkles on, it would be easy and quick to do!

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