Quick Fruit Crisps
A quick and indulgent fruit crisp with a buttery cake topping, perfect for a comforting dessert that suits family gatherings or casual get-togethers.
Ingredients
Instructions
- Preheat the oven to 400°F.
- Pour the fruit pie filling into an ovenproof dish about 2 inches deep.
- Layer the white cake mix lightly on top of the fruit filling without sifting or breaking up lumps.
- Poke several holes in the cake mix layer with a fork to allow some mix into the filling.
- Add another layer of cake mix on top and drizzle melted butter over the entire surface.
- You may add more cake mix and butter to achieve your desired crust thickness.
- Bake for 10 minutes at 400°F.
- Broil for 2 minutes or until the crust browns slightly.
Tips & Substitutions
For a unique twist, consider using different flavors of fruit pie filling such as cherry or blueberry. If you prefer a lighter dessert, try substituting half of the butter with applesauce. For an added crunch, sprinkle some oats or chopped nuts on top before baking. This dish can also be made vegan by using a plant-based cake mix and dairy-free butter.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast. It pairs beautifully with Aunt Ella'S Chocolate Cake for those who enjoy a variety of desserts at a gathering. For a light meal, consider serving alongside a fresh salad dressed with Thousand Island Blender Dressing.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply place individual portions in the microwave for 30-60 seconds or bake in a preheated oven at 350°F for about 10 minutes until warmed through. The crisp may lose some texture when refrigerated, but the flavor will still be delightful.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Fruit Crisps contains roughly 510 calories, with 3g protein, 80g carbohydrates, and 21g fat. It is a good source of iron (11% 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 fresh fruit instead of canned pie filling?
Yes, you can use fresh fruit, but you will need to add some sugar and cornstarch to mimic the sweetness and thickness of pie filling. Consider using fruits like apples or berries, and cook them down slightly before layering them in the dish.
How can I make this recipe gluten-free?
To make this fruit crisp gluten-free, simply use a gluten-free cake mix instead of the regular white cake mix. Ensure the fruit pie filling is also gluten-free by checking the label or making your own filling from scratch.
What can I substitute for butter?
If you're looking to substitute butter, you can use coconut oil or a plant-based margarine for a dairy-free option. For a healthier alternative, unsweetened applesauce or Greek yogurt can add moisture without the added fat.
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).