My new "go to" recipe for any fruit crisp. I made it as the recipe called for, with 2 exceptions, I used 1/4 cup, melted, of a Light Butter (50% butter, 50% canola oil), and 1/4 cup of plain canola oil. I also used less white sugar, just 1/4 cup, as my apples were sweet. My main goal was to cut cholesterol, but keep the crunchy goodness. My lighter version couldn't have been tastier. The crisp ingredients go together in a few minutes, and I think would be just as good with canned fruit. helpful hint - mix the crisp with a fork, then finish by mixing with fingertips to incorporate the oils into the flour/oatmeal.
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My new "go to" recipe for any fruit crisp. I made it as the recipe called for, with 2...