Rosy Fruit Crisp Recipe
Ingredients
| Raspberries | 1 10 Ounce, frozen | |
| 1/4 cup quick-cooking rolled oats | ||
| All purpose flour | 1/4 Cup (16 tbs) | |
| Packed brown sugar | 1/4 Cup (16 tbs) | |
| Ground cinnamon | 1/8 Teaspoon | |
| Butter/Margarine | 2 Tablespoon | |
| Fruit cocktail | 1 17 Ounce | |
| Brown sugar | 2 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| Coconut | 1/4 Cup (16 tbs) | |
Directions
Thaw berries in pouch in warm water.
In skillet mix next four ingredients.
Add butter.
Cook and stir 5 minutes till toasted.
Drain berries and fruit cocktail, reserving syrups.
Combine enough of the syrups to make 3/4 cup liquid.
In saucepan combine the 2 tablespoons brown sugar and cornstarch.
Stir in reserved syrups.
Cook and stir till thickened.
Stir in fruits and coconut; heat through.
Sprinkle each serving with oat mixture.
In skillet mix next four ingredients.
Add butter.
Cook and stir 5 minutes till toasted.
Drain berries and fruit cocktail, reserving syrups.
Combine enough of the syrups to make 3/4 cup liquid.
In saucepan combine the 2 tablespoons brown sugar and cornstarch.
Stir in reserved syrups.
Cook and stir till thickened.
Stir in fruits and coconut; heat through.
Sprinkle each serving with oat mixture.
Chef
