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Microwave Fruit Crisp

Photo of Seasonal Fruit Crisp in a glass baking dish

Photo of Seasonal Fruit Crisp in a glass baking dish

Photo attribution: My Tu Duong

Ready In: 10 minutes

Serves: 2

Dairy-free

Low Added Sugar

Vegan

Vegetarian

Low Sodium

What you'll need

Microwave

Measuring spoons

Measuring cups

Cutting board

Sharp knife

Microwave-safe dish

Spatula or spoon

Ingredients

Serves 2

2 cups Fruit diced or sliced

2 tablespoons Butter softened or 2 tablespoons Vegetable Oil

2 tablespoons Brown Sugar

4 tablespoons Rolled Oats

2 tablespoons Flour Whole-wheat

¹/₂ teaspoon Ground Cinnamon

3 tablespoons Walnuts chopped, optional or 3 tablespoons Pecans chopped, optional or 3 tablespoons Almonds sliced, optional

Directions

1.

Step 1 picture

Step 1 picture

Place fruit in a microwave safe dish. Use a dish that is wide enough so that the fruit is about 1 inch deep in the bottom.

2.

Step 2 picture

Step 2 picture

In a separate bowl, mix together butter/oil, oats, brown sugar, flour, cinnamon, and nuts.

3.

Step 3 picture

Step 3 picture

Sprinkle the mixture over the fruit.

4.

Step 4 picture

Step 4 picture

Microwave on high 1-5 minutes or until fruit is as tender as you like it.

Chef's Tips

Frozen fruit works well in this recipe. Just be sure to thaw it before using. or you can use canned fruit that has been rinsed to remove the sugar.
Don't have a microwave? You can also cook this dish in a regular oven: Bake at 375° F for 45 minutes or until the top is golden brown.

Nutrition Facts

Serving Size 1.00 cup

Serving Per Container 2

Amount Per Serving
Calories 336
% Daily Value*
Total Fat 15 g		19%
	Saturated Fat 1 g	5%
Sodium 6 mg		0%
Total Carbohydrate 48 g		17%
	Dietary Fiber 6 g	21%
Protein 5 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Publication: Food Smarts Recipe Booklet

Cooking Environment: Limited Kitchen, 20 minutes or less

Source: Leah's Pantry
View other recipes from this source

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