JOLINE's Recipe

Big Momma\'s Easy Fruit Crisp

Category: Recipes

Big Mamma’s Easy Fruit Crisp
This recipe was adapted from a type of ‘dump’ cake. Personally, I prefer more ‘crisp’ than fruit. It’s a great ice cream topping!!! Of COURSE you can use more fruit!!!

Oven 350’ Butter 1 or 2 8 or 9” Square Pyrex dish or a 9x13 Pyrex dish.

1 box of yellow cake mix
1 cup brown sugar
1 – 2 tsp cinnamon if desired
1 ½ sticks cold butter
1 cup oatmeal (quick or regular)

1 or 2 cans fruit filling
(I used apple, and also used raspberry, but you could use drained crushed pineapple, or peach, or cherry, or whatever fruit you like)

This can be made in 2 small batches, or one large batch. The first one I made, I put apple on one side and raspberry on the other of a 9x13. No big deal.

Put cake mix into a large bowl. Add brown sugar and toss together with a fork. Add cinnamon here if you want it. Cut cold butter up and drop pieces into it. Wash & dry your hands, and start incorporating the butter into the cake mix until crumbly by pinching it together with your fingers.
Make sure you bring up all dry from bottom of bowl. This can be fun! Add oatmeal, and toss together.

Put one can of fruit into the small dish, or 2 into the large dish. I do not use the whole can on small or 2 whole cans on the big one. That choice is purely personal.

Obviously only ½ the crumble mixture on an 8 or 9” dish, and all of it on the 9x13” dish.
Spread it over the fruit, but do not compact it down.

Place in preheated oven for 35-45 minutes. It needs to be bubbling hot, and golden. The longer it bakes the crunchier the topping. I think 35 min is good. Again, your call.

I like to put half of the crumble into a zip bag and make another small one in a few days.
Nuts might be good in this, too!!!

Have fun!! Enjoy!!!

Makes 1 9x13 dish or 2 8 or 9” squares.