Fresh Fruit Crunch
Yield
9 servingsPrep
30 minCook
60 minReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
unbleached all-purpose flour
|
|
| 1 | cup |
brown sugar
|
*
|
| 1 | teaspoon |
cinnamon
|
|
| ¾ | cup |
oatmeal
instant, uncooked |
|
| ½ | cup |
butter
or margarine |
|
| 6 | cups |
apples
peaches, or rhubarb |
*
|
| 1 | cup |
sugar
|
|
| 1 | cup |
water
|
|
| 2 | tablespoons |
cornstarch
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
unbleached all-purpose flour
|
|
| 237 | ml |
brown sugar
|
*
|
| 5 | ml |
cinnamon
|
|
| 177 | ml |
oatmeal
instant, uncooked |
|
| 118 | ml |
butter
or margarine |
|
| 1.4 | l |
apples
peaches, or rhubarb |
*
|
| 237 | ml |
sugar
|
|
| 237 | ml |
water
|
|
| 3E+1 | ml |
cornstarch
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Mix, until crumbly, the flour, brown sugar, cinnamon, oatmeal and butter or margarine.
Place half of the crumbs into a 9-inch greased baking dish .
Cover with the fresh fruit. Cook the sugar, water, cornstarch, and vanilla until thick and pour over the fruit.
Top the the rest of the crumbs.
Bake in a preheated 350℉ (180℃) oven for 1 hour.
Top with whipped cream or topping, ice cream, or frozen yogurt
