Apricot Crisp

Use apricots or your favorite canned fruit for a simple, flavorful dessert you can pair with low-fat frozen yogurt.

Apricot Crisp

  • 3 cups old fashioned oats
  • 2 15-ounce cans apricots (or peaches, pears, apples, etc.)
  • 1/2 – 1 Tablespoon cornstarch or flour
  • 1 1/2 cups coarsely crushed whole-wheat cereal
  • 1/2 cup CNP Master Mix
  • 1/4 cup sugar
  • 3 Tablespoons margarine, melted
  • 1/3 cup chopped nuts, sunflower seeds, or peanuts (optional)
  1. Wash hands with warm, soapy water.
  2. Preheat oven to 350°F.
  3. Drain fruit, saving 1 Tablespoon of liquid. Arrange fruit in 8×8-inch baking pan.
  4. 4. Mix fruit juice with cornstarch or flour and pour over fruit.
  5. Mix cereal crumbs, sugar, CNP Master Mix, and margarine. Stir in nuts or seeds. Sprinkle evenly over fruit.
  6. Bake at 350°F for 20-30 minutes.
  7. Cut into nine pieces. Serve warm with low-fat frozen yogurt, if desired.

Makes 9 servings

Translate »