Print Options:

Fruit Crisp

Yields1 Serving

Rhubarb and strawberry, Apple, Blueberry, Rhubarb, Peach

Top
 ¾ cup rolled oats
  cup flour (or oat flour for gluten free)
  cup brown sugar
  cup butter
Bottom
 4.50 cups fresh or frozen fruit
 ½ cup sugar
 ½ tsp nutmeg
1

Grease a deep baking dish and arrange the fruit on the bottom fruit, sugar, and nutmeg.

2

Combine oats, flour, and brown sugar cut in the butter until it looks like crumbs. You can use your hands for this step.

3

These are a few fruit suggestions: :
Rhubarb and strawberry Apple Blueberry Rhubarb Peach

Nutrition Facts

0 servings

Serving size