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Fruit 'N Pudding Crisp Recipe

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This recipe for Fruit 'N Pudding Crisp, by , is from Genealogy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kathleen Hooper

Category:
Category:

Ingredients:  
Ingredients:  
Fruit mixture
2 - 3 c drained, canned peaches, pears, apples, or apricot halves or slices (reserve 1/4 c syrup)
1 tbs dry Pudding and Pie filling mix
1/4 c brown sugar
1/4 c reserved syrup

Crumble
2/3 c flour
1/2 c quick cooking or old fashioned oats
1/2 c chopped nuts
1/4 c sugar
1/2 tsp cinnamon
1 pkg butterscotch or vanilla pudding and pie filling (1 tbs for fruit mixture)
1/2 c butter, melted

Directions:
Directions:
Fruit Mixture -- Combine ingredients in ungreased 1 1/2 qt round casserole or 8 in sq baking pan. Set aside.

Crumble -- Combine ingredients in large mixing bowl until well blended and crumbly. Sprinkle over fruit mixture.

Bake at 350 for 45 - 50 minutes until deep golden brown and bubbly. Serve warm with ice cream or whipped cream.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
1.5 hrs
Personal Notes:
Personal Notes:
Minerva Kathleen Merritt Hooper (1917 - 2001)
Married Earl Leroy Hooper (1912 - 2002) Married September 12, 1935.

 

 

 

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