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Naked Oat Fruit Crisp

Fruit Filling Ingredients
 3 Large apples sliced
 1 tbsp Flour or cornstarch
 ¼ cup Sugar
 1 tbsp Water
Topping Ingredients
 1 ½ cups Rolled Naked Oats
 ½ cup Brown suger
 1 tsp Cinnamon
 ½ tsp Nutmeg
 ¼ tsp Salt
  cup Cold butter
 ½ cup Flax seeds, chopped almonds, hazelnuts, sunflower seeds, pumpkin seeds, or...?

Preheat oven to 375 degrees


Combine apples, flour, and sugar in a greased casserole dish. Sprinkle with water.


In a small bowl, combine rolled oats, brown sugar, and spices.


Cut in butter with a pastry knife until mixture is crumbly, then add the nuts/seeds.


Sprinkle oat mixture over top of the filling.


Bake for 40 minutes, or until fruit is soft and the topping is crispy.


Serve with vanilla ice cream or whipped cream for extra special crisp-y-ness!

Favorite Variations
Strawberry Rhubarb

Use 2 cups of sliced strawberries and 1 cup of diced rhubarb (about 3 stalks). Omit the water as strawberries are a bit more liquid-y, and increase the flour/cornstarch to 2 tbsp.

Mixed Berries

Use 3 cups fresh or frozen berries…saskatoons and raspberries are a great combo. Cherries are yummy on their own, but a bit lonely without almonds and a tsp of almond extract in the filling.

Apple Cranberry

Use 2 cups of apples and 1 cup of cranberries…the commercial variety are fine and all, but if you can find yourself some wild highbush cranberries you’re in for an extra special surprise (although you might want to start off with just 1/2 cup in your fruit mix). The highbush variety is not technically a cranberry, but as close as it comes in Manitoba, and if the tartness doesn’t bowl you over, the flavour is really amazing! You can add a touch of extra sugar along with the fruit mix to compensate for the tartness if you’re not feeling entirely adventurous. We like them best with some mellow pumpkin seeds in the topping.