Fruit And Pudding Crisp
A delightful fruit and pudding crisp combining tender fruit with a crunchy nutty topping, perfect for cozy family desserts or casual gatherings.
Ingredients
- 2 to 3 cups drained canned peaches, pears, apples or apricots in halves or slices ⓘ
- 1 tablespoon dry pudding mix ⓘ
- 1/4 cup brown sugar ⓘ
- 1/4 cup fruit syrup ⓘ
- 2/3 cup all-purpose flour ⓘ
- 1/2 cup chopped nuts ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 cup oats ⓘ
- 1/4 cup sugar ⓘ
- 1 teaspoon cinnamon ⓘ
- 1/4 cup melted butter ⓘ
Instructions
- Combine drained canned fruit, 1 tablespoon dry pudding mix, brown sugar, and fruit syrup in a bowl.
- Transfer the mixture to an ungreased 1 1/2-quart round casserole or 8-inch square baking pan.
- Prepare the topping by mixing all-purpose flour, chopped nuts, salt, oats, sugar, cinnamon, and melted butter.
- Sprinkle the topping evenly over the fruit mixture.
- Bake in a preheated oven at 350°F (175°C) for about 30 minutes until golden and bubbly.
Tips & Substitutions
For a twist, try substituting fresh fruit if available, adjusting the sugar based on sweetness. You can also replace the nuts with seeds for a nut-free option. If you prefer a crunchier topping, use granola instead of oats. Make sure to evenly distribute the dry pudding mix to avoid clumping. This recipe can be adapted with other flavors, like adding some vanilla extract for extra depth.
Serving Suggestions
Serve warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert. It pairs beautifully with Grandma Rudolph'S Tea Cakes for a delightful afternoon treat. Consider serving alongside a light salad to balance the sweetness, making it a great dish for gatherings or potlucks.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in the oven at 350°F (175°C) for about 10-15 minutes until warmed through. Alternatively, you can microwave individual portions for about 30 seconds to a minute, but this may soften the topping.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit And Pudding Crisp contains roughly 515 calories, with 7g protein, 93g carbohydrates, and 13g fat. It is a good source of iron (14% of the Daily Value) and protein (13% of the Daily Value). Note that it is relatively high in sodium, at 1251mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fruit instead of canned?
Yes, you can use frozen fruit! Just make sure to thaw and drain them before using, as excess moisture can affect the texture of your crisp. Adjust the sugar if the fruit is already sweetened.
Is there a way to make this gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Ensure that your oats are certified gluten-free, as some brands may contain gluten due to cross-contamination.
How can I make this recipe vegan?
To make this dish vegan, replace the melted butter with coconut oil or a vegan butter alternative. Use a plant-based pudding mix and check that your fruit syrup is free from animal products.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).