Unbaked Fruit Crisp Recipe


Difficulty LevelEasyCourse
Main Ingredient


 Canned california chunky mixed fruit in juice/Extra light syrup32 Ounce (2 Cans, 16 Ounces Each)
 Cinnamon granola cereal1 Cup (16 tbs)
 Toasted sliced almonds1⁄4 Cup (4 tbs)
 Margarine2 Tablespoon
 Packed brown sugar2 Tablespoon
 Ground cinnamon1 Teaspoon
 Vanilla nonfat yogurt1⁄2 Cup (8 tbs)
 Ground nutmeg1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1892 Calories from Fat 412

% Daily Value*

Total Fat 46 g70.1%

Saturated Fat 5.9 g29.4%

Trans Fat 0 g

Cholesterol 2.4 mg0.8%

Sodium 1086.8 mg45.3%

Total Carbohydrates 223 g74.4%

Dietary Fiber 26.4 g105.7%

Sugars 126.3 g

Protein 161 g322.2%

Vitamin A 29.6% Vitamin C 963.9%

Calcium 45% Iron 27%

*Based on a 2000 Calorie diet


Drain fruit, reserving liquid for another use; set aside fruit.
Combine granola and almonds in small bowl.
Melt margarine in small saucepan over medium heat.
Blend in brown sugar and cinnamon; simmer about 2 minutes or until sugar is dissolved, stirring constandy.
Pour over granola mixture; toss to coat.
Combine yogurt and nutmeg in small bowl.