Quick Fruit Crisp
A quick and delightful fruit crisp featuring sweet pie filling topped with a crunchy Bisquick mixture. Perfect for a comforting dessert or a casual gathering, this dish combines fruity sweetness with a buttery, cinnamon-spiced topping that appeals to all ages and requires minimal prep for a satisfying treat.
Ingredients
Instructions
- Pour pie filling into an 8 x 8 x 2-inch square pan.
- Mix Bisquick, brown sugar, cinnamon, and softened margarine with a fork until crumbly.
- Sprinkle the mixture evenly over the fruit filling.
- Bake at 400°F for about 20 minutes or until light brown.
Tips & Substitutions
For a lighter option, consider substituting half of the margarine with unsweetened applesauce. You can also use gluten-free Bisquick for a gluten-free version. If you want extra texture, add oats to the crumb mixture. Experiment with different pie fillings like cherry or peach to customize your crisp, or pair it with ice cream for a delicious dessert.
Serving Suggestions
Serve the fruit crisp warm, optionally topped with a scoop of vanilla ice cream or whipped cream for a delightful contrast. It pairs beautifully with a refreshing drink like Cranapple Sherbet Punch. Consider serving alongside a light salad, such as Polly Smith'S Pistachio Salad, for a balanced meal.
Storage & Reheating
Store any leftover fruit crisp in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 10-15 minutes until warmed through. This will help maintain the crispiness of the topping. You can also microwave individual portions for about 30-45 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Fruit Crisp contains roughly 256 calories, with 1g protein, 45g carbohydrates, and 8g fat.
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 fresh fruit instead of pie filling?
Yes, you can use fresh fruits, but you'll need to add sugar and possibly a thickener like cornstarch to mimic the consistency of pie filling. Fruits like apples, berries, or peaches work well. Adjust the sugar based on the sweetness of the fruit used.
How do I know when the crisp is done baking?
The crisp is done when the top is golden brown and the fruit filling is bubbling around the edges. Keep an eye on it after 15 minutes to prevent burning, as oven temperatures can vary. A toothpick inserted into the topping should come out clean.
Can I make this recipe ahead of time?
Yes, you can prepare the crisp ahead of time by assembling it in the pan and covering it with plastic wrap. Store it in the refrigerator for up to 24 hours before baking. Just remember to adjust the baking time if it's cold from the fridge.
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).