Healthy Fruit Crisp

I think that making a fruit crisp is one of the easiest desserts to make.  But that may be because of a little short-cut I like to take.  Hey, I’m all for making special treats and doing it the lazy easy way.

Here’s my trick:  You know how a fruit crisp has a “crumb topping”?  All the recipes I’ve seen say to “add all the dry ingredients together” then “cut in the butter until the mixture resembles course crumbs”.  I am REALLY not a fan of “cutting in the butter” in any recipe.  It takes extra effort and makes an extra mess and now that I am all grown up and not in Home-Ec class anymore, I have become a butter cutter inner rebel.  I believe we should all take a stand against things we feel strongly about.  And so, I hereby stand firm on my belief and I refuse to cut in butter.

I hope you can still respect me after that confession.  If you still choose to cut in your butter, we can still be friends.

As a replacement (aka lazy) option to cutting the butter into the dry ingredients in a fruit crisp, I have chosen to simply MELT the butter and stir it into the oat and flour mixture.  I KNOW.  And check it out…I have still made crumbs:

I love this fruit crisp recipe because you can use any fruit you want.  This time, I made peach fruit crisp because it just so happens that I got to go pick some lovely peaches at my friend Kim’s house.  Depending on the kind of fruit you use, you may want to add more sucanat (sugar), but I’ll leave that up to you!

Healthy Fruit Crisp

5 cups sliced fruit (apples, peaches, pears, cherries, blueberries or a combination of all)
2 Tablespoons sucanat or brown sugar

Stir the fruit together with the sucanat and place in a small baking dish (8×8 inch).

Make your Crumb Topping

1/2 cup rolled oats
1/3 cup sucanat or brown sugar
1/4 cup whole wheat flour
1/4 teaspoon cinnamon (optional)
1/4 cup butter (MELTED, for Pete’s sake)
1/4 cup chopped nuts or coconut flakes (also optional)

Mix together oats, sucanat, flour and cinnamon.  Stir in melted butter and joy upon joy, it creates crumbs with little to no effort.  Add nuts or coconut flakes.

Sprinkle crumb topping over fruit.  Bake in a 375° for 30-35 minutes or until fruit is tender and topping is golden brown.

Easy_Fruit_Crisp

If you’ve made and canned Apple Pie Filling, just dump it into your baking dish, sprinkle on your crumb topping and bake.  SO easy!

I just have to know…are you a butter cutter inner, or a butter cutter inner rebel like me?  Never thought about it before?  Yeah, I figured I was the weird one with butter cutter inner issues.

Like This? Bless Others By Sharing!
Share on Facebook0Pin on Pinterest666Tweet about this on Twitter2Email this to someoneShare on LinkedIn0Print this page

Comments

  1. Carol Barrilleaux says

    I thought I was the only one in the world who hates to cut in butter. I was too ashamed to tell anyone. Actually it made me dislike making fruit crisps. No More! Blessings to you.

    [Reply]

  2. Karena says

    You posted something about a make ahead streussel topping to put in the freezer. My question is when you make a large batch and put it in the freezer, do you add the butter at that time, or do you wait and add that when you use it from the freezer?

    [Reply]

    Laura Reply:

    Yes, I add the butter before freezing it. I make it all up so that it’s ready to add to a pie or crisp or whatever!

    [Reply]

  3. Misty says

    I just made this tonight. This was my first ever apple crisp and it was fantastic!! Thank you so much! By the way…I love your website!

    [Reply]

  4. Virginia says

    I made this using strawberries as the fruit tonight and served it with vanilla bean ice cream….. It was a HUGE hit. Amazing!!

    [Reply]

  5. says

    Used fresh peaches and blueberries. In the oven right now and the house smells WONDERFUL. Can hardly wait. Thanks for shareing your recipe.

    [Reply]

  6. says

    I hate cutting in butter too! I’ll use my food processor for some recipes or my fingers in a recipe like the but I just put it in the oven with your melted version! Mmmm….

    [Reply]

  7. Tara says

    Thanks for the super cheater recipe! I was given a jar of homemade apple pie filling. My people don’t really like the pie part of pie. I’ve also skipped recipes that say “cut in the butter”. So this is a perfect way to use the homemade gift and avoid cutting butter! :)

    [Reply]

  8. Sharon says

    I’m a rebel for sure. I hate cutting in butter. It just clumps up and makes my life miserable. I am loving your website, your recipes and your lovely sense of humor. My husband and 4 boys are enjoying the recipes too. This is my first attempt at cooking with only whole foods. Thanks for the help.

    [Reply]

  9. Elaine says

    This is my favorite recipe so far. It was a hit with the family last week, and I used some of the huge box of apples I got from Azure Standard last week. :0)

    [Reply]

  10. says

    If a recipe says cut in butter I usually just make it in my food processor. & It comes out fine. But I’ve also melted and wondered what the big stinkin’ deal was about cutting it in. My food processor is in storage right now and I recently “cut in the butter” and I was like no wonder women of the olden days were so fit… that’s hard work. My arm was killing me. :D

    [Reply]

  11. Jacqueline RUssell says

    Oh my! Getting ready to make this and to be honest, I really don’t like cutting in the butter as well. Thank you for telling me I can melt it!!! Woo Hoo!!:) I need to be more daring, I tend to do exactly as the recipe states. Love your site!

    [Reply]

  12. Becky L says

    Fabulous recipe! However, let me note this: for those of you who simply can’t, even in the spirit of healthy, stand to have less than a bunch of topping, you need to double this, or more, to have enough (and some to eat from the spoon!)! Thanks for the great recipe!

    [Reply]

    Tami Reply:

    I was thinking the SAME thing, Becky!! We’re a “double the topping” kind of family, for sure!!

    [Reply]

  13. danielle says

    I saw on today’s blog that you froze a bunch of crisps….any special instructions for this? How good is it good for in the freezer? Does it need to thaw before baked? Do you freeze this even when you use apples?

    [Reply]

    LindseyforLaura@HHM Reply:

    Make it as directed, cover it and freeze. Bake as directed…maybe just a little bit longer. Laura does this even with apples.

    [Reply]

  14. says

    When you freeze it, do you freeze it in the glass dish? How do you package it for the freezer and do you thaw it first before baking? Thank you for your site. Love it.
    Sue

    [Reply]

    Laura Reply:

    Yes, I freeze it in the glass dish as is. I thaw it in the fridge before baking, or I put it frozen directly into a cold oven, then turn the oven on for the dish to heat with the oven. If I do it that way, I cook it at a lower temp for a longer amount of time.

    [Reply]

  15. Kathryne says

    So glad to see a recipe that uses sucanat. I didn’t think anyone else in the world new about it :) For sure going to make apple pie filling.

    [Reply]

  16. Kari says

    Made this tonight for a Christmas party and everyone loved it. I loved it because melting the butter saved enough time to get this thing in the oven and done. My kids will love it because there was some to bring home and I’m going to let them have it for breakfast tomorrow. I think you get to be favorite aunt and I get to be favorite mom all in one fell swoop with that plan!

    [Reply]

  17. Kim says

    Can’t wait to make this! What are “rolled oats?” Is it just regular oatmeal type oats or do I need a specific type? Thanks

    [Reply]

Leave a Reply

Your email address will not be published. Required fields are marked *