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Recipe Name: Fruit Crisp Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 12

4 up to
5 Cup(s) Fruit-sliced, peaches
blueberries tart apples
pears blackberries
raspberries cranberries
or any fruit that cooks
well in pies-no need to
cut up small berries
1/2 Cup(s) Sugar, sweet or very ripe
fruits-start with 1/8 cup
and add more to taste.
apples may require as
as 1/2 cup.
2 Tablespoon(s) Lemon juice, fresh is best
2 Tablespoon(s) Flour
1 Cup(s) Oatmeal, quick cooking
1 Cup(s) Brown sugar
1/4 Teaspoon(s) Baking soda
1/4 Teaspoon(s) Baking Powder
1/4 Teaspoon(s) Salt, optional
From: "Nicki A. Eger" <EGER@QHORSE.STX.COM>Date: Mon, 22 Jul 1996
7:42:33 -0400 (EDT) Bring fruit ingredients to aslow boil until
slightly thickened. Recerve 3 or 4 tablespoons of thejuice for the
topping as it cooks. If using apples, add 1-2 teaspoonsof
cinnamon.Combine topping ingredients in a bowl using a fork. Add
reserved juicefrom the cooking fruit to these ingredients, using the
fork to combineit into a crumbly texture. Put half in the bottom of a
casserole dish,add the fruit. Top with the other half. Bake at 350 for
20-30 minutesuntil bubbly and lightly browned.Note - this recipe is
extremely forgiving in quantities, so feel free toexperment with the
fruit and sugar combinations. Peaches are best ifslightly firm, and
raspberries should be very gently handled, as theyoften turn into stew
or puree-they still taste great, but the texturewill be very different.
Also, you can combine several fruits. Peachesand blueberries are good,
as are apples and cranberries.Digest eat-lf.v096.n103From the EAT-LF
recipe list. Downloaded from Glen's MM Recipe

Nutrition (calculated from recipe ingredients)
Calories: 219
Calories From Fat: 10
Total Fat: 1.1g
Cholesterol: <1mg
Sodium: 850.5mg
Potassium: 407mg
Carbohydrates: 47.6g
Fiber: 2.4g
Sugar: 33.6g
Protein: 5.1g

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