Simple Crisp with a Twist

These crispy fruit cups are fruit-terrific!

Sunday morning treat after breakfast.  I thought I would share a slight variation of the traditional apple crisp.  This recipe uses the combination of pineapple, banana and blueberries. 

Get it Together: dry measures, measuring spoons, sharp knife, can opener, cutting board, 2 ramekins, cooking spray, baking sheet, 2 small bowls, mixing spoons

Ingredients

• Quick-cooking rolled oats (1/2 cup)
• Butter Melted (1/4 cup)
• All-Purpose Flour (2 tbsp)
• Brown Sugar (2 tbsp)
• Bround Cinnamon (1/8 tsp)
• Canned Pineapple tidbits (1/2 cup)
• Blueberries (1/2 cup)
• Dice Banana (1/2 cup)
• Lemon Juice (2 tsp)

Method

Place oven rack in centre position.  Turn oven on to 350 degrees F ( 175 C). Grease ramekins with cooking spray.  Place ramekins on baking sheet. Set aside. Put first 5 ingredients into 1 bowl. Stri until mixture resembles coarse crumbs.

Put next 3 ingredients into other bowl. Stir. Spoon fruit mixture into ramekins.  Sprinkle oat mixture over top. Bake for about 30 minutes until golden.  Put baking sheet on wire rack to cool.  Let cool for 5 minutes.  Turn oven off.  Makes 2 terrific treats. I took it out of the ramekin for the sake of the picture so you could see the inside in more detail.

Tip: To melt butter, measure into small microwave-safe dish.  Microwave on high (100%) for 10 seconds. Stir until melted.

Related posts:

1. Simple Brown Sugar Fudge
2. A Big Rant and A Little Bit of Apple Crisp
3. A Festive Bread Pudding
4. Drop it Raisin Cookies
5. A Chunk of a Chocolate Chip Muffin

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Tags: banana, crumble, oats, pineapple