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This mouthwatering fruit crisp is lower in fat and calories, but not in flavor.

Source: Everyday Food, January/February 2005
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

The topping should be kept cold until ready to use; refrigerate in an airtight container, up to 5 days.

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Reviews

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How would you rate this recipe?
72
  • ca1026
    24 OCT, 2013
    I made this for a party and it was gone in less than 10 minutes! There wasn't even enough for everyone because some people got seconds before others could make it to the table! Oh well, I'm guess I did pretty alright with this choice :) I'll just know to make two the next time ;)
    Reply
  • cblb
    1 SEP, 2012
    So tasty! Doubled the topping the second time around, and added peaches.
    Reply
  • ChefTBaks
    30 MAY, 2011
    Very yummy!! Doubled the crumb topping because it wasn't enough to cover the 8x8 dish when I baked it once before.
    Reply
  • ChefTBaks
    30 MAY, 2011
    Very yummy!! Doubled the crumb topping because it wasn't enough to cover the 8x8 dish when I baked it once before.
    Reply
  • sassyKassie
    16 AUG, 2009
    Made it with fresh blackberries, and a nectarines - the flavor was fantastic!
    Reply
  • sweetie23
    3 NOV, 2008
    I love this recipe! I usually just use strawberries and blueberries (half a bag of each) and it is sooo yummy! It is the best with ice cream on the side but if you live where it is cold you can definitely do without it!
    Reply
  • Lovinmyson
    26 OCT, 2008
    My husband loved it. He's not big on chocolate. I am, so for me it was okay. You MUST have ice-cream along side. The flavors are pretty bold.
    Reply
  • ChefTBaks
    15 APR, 2008
    DELICIOUS!!!!!!!! Top with French Vanilla ice cream.
    Reply
  • ChefTBaks
    15 APR, 2008
    DELICIOUS!!!!!!!! Top with French Vanilla ice cream.
    Reply

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