FRUIT CRISP
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21 OZ FRUIT PIE FILLING & TOPPING (apple, cherry or peach)
1 STICK UNSALTED BUTTER, cubed
¼ t SALT
¼ C + 1 T FLOUR
1 ½ C OLD FASHIONED OATS
¾ C BROWN SUGAR
Divide the fruit pie filling among 6 oven safe ramekins. In a large bowl, combine the butter, salt, flour, oats and brown sugar and with your hands, rub the butter into the other ingredients until it turns into uniform crumbs. Top the 6 ramekins with the crisp and bake at 350 degrees for 30 minutes or until hot and bubbly. Serve with your favorite vanilla ice cream if you desire.
1 STICK UNSALTED BUTTER, cubed
¼ t SALT
¼ C + 1 T FLOUR
1 ½ C OLD FASHIONED OATS
¾ C BROWN SUGAR
Divide the fruit pie filling among 6 oven safe ramekins. In a large bowl, combine the butter, salt, flour, oats and brown sugar and with your hands, rub the butter into the other ingredients until it turns into uniform crumbs. Top the 6 ramekins with the crisp and bake at 350 degrees for 30 minutes or until hot and bubbly. Serve with your favorite vanilla ice cream if you desire.
