With springtime in full swing, we like to spend less time in the kitchen and more time outdoors enjoying the warmer weather and sunny skies. Still, your family probably looks forward to a tasty dessert after supper, making it hard to find time to satisfy their sweet tooth and your desire for time outside.
However, this recipe for Easy Fruit ‘N’ Pudding Crisp might be the answer. It’s easy to make, and if your family likes fruit, they will love it. The recipe also allows you to use the kind of fruits and nuts you like best, customizing it for your family.
Add a scoop of ice cream or dollop of whipped cream to make it even more delicious!
EASY FRUIT ‘N’ PUDDING CRISP
Fruit Layer:
2 -3 cups drained, canned peaches, pears, apples or apricot slices, or a combination of two (reserving 1/4 cup syrup)
1/4 cup brown sugar
1/4 cup reserved fruit syrup
1 tablespoon from a 4-serving package of vanilla or butterscotch pudding/pie filling mix (reserve rest)
Combine all ingredients in a medium-sized mixing bowl and pour into an ungreased 1 1/2-quart casserole dish or an 8-inch square baking pan. Set aside while preparing Crisp Layer.
Crisp Layer:
2/3 cup flour
1/2 cup quick-cook oats
1/2 cup chopped nuts (your choice)
1/4 cup brown sugar
1/2 teaspoon salt
3/4 teaspoon cinnamon
Remainder of pudding/pie filling mix
1/2 cup butter or margarine, melted
1/3 cup butterscotch morsels
Combine flour, oats, nuts, sugar, salt, cinnamon pudding/pie filling. Stir till well-combined. Add melted butter and mix until mixture is well-combined and crumbly.
Sprinkle butterscotch morsels evenly over fruit mixture.
Spoon Crisp Layer mixture evenly over fruit mixture and butterscotch morsels. Bake at 350 degrees for 35-40 minutes or until deep golden brown and bubbly.
Serve with a scoop of ice cream or dollop of whipped cream. Serves 6.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
