Fruit Crunch Recipes

FRUIT CRUNCH SUNDAE

Steps:

• Preheat the oven to 350 degrees F.
• Toss the oats, coconut, almonds, oil, and honey together in a large bowl until they are completely combined. Pour onto a sheet pan and bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 20 minutes.
• Remove the granola from the oven and allow to cool, stirring once.
• Combine the strawberries, blueberries, and pineapple in a bowl. In 4 ice cream sundae glasses, layer first the fruit, then the yogurt, and the cooled granola alternately until you fill the glasses. Serve with a long spoon.

BLUEBERRY FRUIT CRUNCH

Steps:

• Preheat oven to 350°F.
• Rinse blueberries and set aside to drain.
• Pour pie filling into a 8-9 inch square baking dish.
• Gently fold in drained blueberries.
• Combine dry muffin mix with melted butter and nuts in a med bowl til crumbly.
• Sprinkle over the fruit.
• Bake at 350°F for 30-40 minutes until golden.
• Top with ice cream or whipped cream.

TROPICAL FRUIT WITH COCONUT-PISTACHIO CRUNCH

Steps:

• Preheat oven to 300 degrees. Toss together pistachios, coconut, oil, honey, lemon zest, cayenne, and 1/2 teaspoon salt. Spread on a parchment-lined rimmed baking sheet and bake, stirring once, until golden brown, about 15 minutes. Let cool completely. Crunch can be stored in an airtight container at room temperature up to 3 days.
• Arrange fruits on a serving platter. Sprinkle with lemon juice and a pinch of salt. Serve, with crunch on the side.

EASY FRUIT CRISP "DUMP" DESSERT

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, stir together cake mix and butter until crumbly; set aside.
• Spread pie filling and pineapple in ungreased 13x9-inch pan. Sprinkle cake mix mixture evenly over fruit.
• Bake 38 to 44 minutes or until deep golden brown. Cool 30 minutes. Serve warm or cool. Store loosely covered.

FRUIT CRUNCH MUESLI

Steps:

• Preheat oven to 180.C/160.C fan forced.
• Place cereal, nuts, coconut, pepitas & cinnamon in a bowl.
• Dissolve honey in juice and stir through until well moistened.
• Spread mixture in a large shallow baking dish, bake 20 mins, stirring frequently until golden, cool slightly.
• Add fruit & toss to combine.
• nce cool completely, store in an airtight container or in warmer weather in the fridge.

THE CRUNCHIEST SUMMER FRUIT CRUMBLE

Steps:

• Heat oven to 350 degrees.
• Make the topping: In a large bowl, whisk together flour, oats, sugars, salt and spices. Stir in butter. Using your hands, squish mixture until coarse crumbs form. Some should be about 1/2-inch in size, some smaller.
• Spread topping in one layer onto a rimmed baking sheet. (You don't have to grease it first.) Bake until crumbs are solid when you gently poke them, and are fragrant, about 15 minutes. They won't change appearance very much. Transfer baking sheet to a wire rack to cool while you make the filling. (Crumbs can be baked up to 2 days ahead and stored in an airtight container at room temperature.)
• Prepare the filling: In a large bowl, whisk together sugar and cornstarch until well combined. Add fruit and gently toss to coat with the sugar mixture. Pour filling into an ungreased 2-quart gratin dish or 10-inch cake pan, mounding the fruit in the center.
• Spoon crumbs over filling and place the crumble dish on a rimmed baking sheet to catch any overflowing juices. (You can use the same baking sheet you cooked the crumbs on.) Bake until filling bubbles energetically around the edges, about 55 to 65 minutes. Let cool slightly. Serve warm or at room temperature with ice cream or whipped cream, if you like. Crumble can be made up to 8 hours ahead and kept at room temperature, or warmed up briefly in a 350-degree oven.

WINTER FRUIT CRUNCH

Steps:

• 1. Preheat the oven to 400 degrees F.
• 2. Place the oats, the flour, the salt and the brown sugar in a food processor and process to blend the mixture. Add the butter and process until the ingredients are coarsely mixed.
• 3. Place the apples in an oval, 8 1/2 by 12-inch oven proof baking dish. Mix the cinnamon with the vanilla sugar and sprinkle it over the apples. Mound the oat mixture atop the apples, covering them as evenly as possible.
• 4. Bake in the oven until the topping is golden and the apples are baked through, 45 minutes to 1 hour. Remove from the oven and let cool to room temperature before eating.

FRUIT CRUNCH CAKE

Steps:

• 1. In small mixing bowl, stir together KELLOGG'S Corn Flake Crumbs, nuts, cinnamon and nutmeg. Set aside.2. Cut pears into bite-size pieces. Spread pears, pineapple and raisins evenly in 9 x 9 x 2-inch baking pan. Sprinkle dry cake mix over fruit. Drizzle with reserved pear syrup.3. Sprinkle crumbs mixture evenly over cake. Drizzle margarine over cereal mixture.4. Bake at 350°F about 50 minutes or until topping is crisp and lightly browned. Serve warm or cooled.

FRUITY PEBBLE CRUNCH

Steps:

• Follow the procedure for the cornflake crunch, substituting the Fruity Pebbles for the cornflakes.