Summer Fruit Crisp

  • Yield 4 servings

A fruit crisp is a crunchy, "crack-through-the-crusty-shell" eating experience.


Fruit Filling:
5 cups sliced peaches, plums, nectarines and/or berries
1/2 cup light brown sugar
2 tablespoons all-purpose flour
1 tablespoon minced gingerroot
1 teaspoon cinnamon
Juice of 1 lemon
Crisp Topping:
1/2 cup whole-wheat or unbleached all purpose white flour
1/2 cup low-fat granola or Grape Nuts cereal
1/2 cup dark brown sugar
2 tablespoons honey
1/2 teaspoon cinnamon
1/4 teaspoon allspice
6 tablespoons chilled, unsalted butter or soy margarine, cut into tablespoons


  1. To make filling: Preheat oven to 375F. Make fruit filling by combining all ingredients and mixing gently; set aside.
  2. To make topping: Combine all ingredients except butter in a medium bowl. Cut in pieces of butter until mixture looks like a coarse paste. Place the fruit(s) in an 10 x 8-inch baking dish; spread topping evenly over surface. Bake 20 to 30 minutes or until fruit is tender and the top is crunchy and golden.