Six-Fruit Crisp Recipe

Six-Fruit Crisp Recipe photo by Taste of Home

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I combined different recipes to make up this easy dessert, and now I always keep the ingredients on hand. Serve it warm with whipped topping or ice cream for a comforting finish to meals. Or fix it for brunch instead of a fruit salad.

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Six-Fruit Crisp Recipe

Prep: 10 min. Bake: 40 min.

Yield: 12-15 Servings

10 40 50

Ingredients

1 jar (25 ounces) chunky applesauce
1 can (20 ounces) pineapple tidbits, drained
1 can (15-1/4 ounces) sliced peaches, drained and chopped
1 can (15-1/4 ounces) sliced pears, drained and chopped
1 can (11 ounces) mandarin oranges, drained
1 can (21 ounces) cherry pie filling
TOPPING:
2 cups all-purpose flour
2 cups packed brown sugar
1 cup butter, melted
Whipped topping, optional

Directions

Pour applesauce into a greased 13-in. x 9-in. baking dish. Layer with the pineapple, peaches, pears and mandarin oranges. Spread with pie filling.
For topping, combine the flour, brown sugar and butter. Sprinkle over pie filling. Bake at 375° for 40-45 minutes or until golden brown. Serve warm with whipped topping if desired. Yield: 12-15 servings.

Originally published as Six-Fruit Crisp in Quick Cooking March/April 2004