Fruit Crisp

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
135
protein 
2 g
sodium 
43 mg
carbohydrates 
23 g
fat 
5 g
fiber  
2 g
cholesterol 
10 mg
Servings 
12
Ingredients 

4 cups thinly sliced fruit or berries
½ cup all-purpose flour
¼ cup thawed, unsweetened apple or orange juice concentrate

Topping
⅓ cup all-purpose flour
¾ cup dry oats
¼ tsp baking soda
Pinch sea salt
⅓ cup brown sugar
1 tsp thawed, apple juice or orange juice concentrate
¾tsp cinnamon
Dash nutmeg
1 tsp grated orange or lemon peel, optional
4 Tbsp melted unsalted butter or canola oil

Fruit combinations along with added spices and flavorings add variety to this recipe:
Cherry and Pear with Almond Extract
Peach or Blueberries and Fresh Ginger
Mixed Berry (Raspberries, Blueberries, Blackberries with Orange Extract)
Apricot Raspberry
Apple and Fig
Apple and Cranberry
Blueberry and Fresh Lemon Juice
Instructions 
  1. Preheat oven to 300F.  Lightly coat an 8-inch by 8-inch pan with canola oil spray and set aside.
  2. In a small bowl, combine fruit, flour and juice concentrate and toss until fruit is well coated. Pour into prepared pan and set aside.
  3. In another bowl, combine remaining flour, oats, baking soda, salt, sugar, orange peel, juice and spices. Gradually stir in melted butter or oil and mix until mixture resembles coarse crumbs. Sprinkle evenly over fruit.
  4. Bake 30 minutes, or until topping is lightly browned.
Fruit combinations along with added spices and flavorings add variety to this recipe: Cherry and Pear with Almond Extract Peach or Blueberries and Fresh Ginger Mixed Berry (Raspberries, Blueberries, Blackberries with Orange Extract) Apricot Raspberry Apple and Fig Apple and Cranberry Blueberry and Fresh Lemon Juice
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.