Fresh Fruit Crisp really hit the spot when I had a hankering for a fruit filled dessert. We also ate it for breakfast.
I sliced and peeled 4 ripe nectarines, tossed in 2 cups frozen strawberries, and 2 cups frozen raspberries.
I put these in a greased cake pan. I then made the topping. 2 cups quick oats, 4 tablespoon cold butter, ½ cup packed brown sugar.
I mashed this all together until crumbly. Then I stirred in ½ cup slivered almonds and poured on top of the fruit.
I baked this at 350 for about 25-30 min until the fruit was bubbly and the top was golden. YUM!
Liked my Fresh Fruit Crisp? Try the Peach Crisp Bars
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