There’s something so comforting about a warm fruit crisp bubbling fresh from the oven, and this one is as easy as it gets. A simple oat and brown sugar topping bakes up golden and crunchy over sweet softened fruit — no rolling out dough, no fussy technique. Use whatever fruit you have on hand and dinner guests will think you spent hours in the kitchen. It’s the kind of dessert that works year-round and tastes far more decadent than it has any right to be.
- Swap: Use coconut oil instead of butter in the topping for a dairy-free version with a slight tropical note.
- Make-ahead: Assemble the crisp up to 8 hours ahead and refrigerate unbaked; add 5 extra minutes to the bake time.
- Storage: Cover and refrigerate leftovers for up to 4 days; reheat individual portions in the microwave for 60 seconds.
- Variation: Mix two fruits for extra complexity — apple and pear, peach and blueberry, or rhubarb and strawberry all work wonderfully.
- Serving: Serve warm with a small scoop of vanilla frozen yogurt or a dollop of plain Greek yogurt.
Sometimes I’ll be looking at whats in my fridge and get struck with an idea, and that’s what happened here. 😉 I think wonton wrappers are little hidden gems and there are endless possibilities with them. These crispy fruit treats are delicious and refreshing. They are so simple to make and require little time. Here’s the best part…you can have 2 for 1 point! 🙂
Fruit crisps
Ingredients
- Wonton wrappers
- 1 tsp sugar free lime jello powder
- Fresh sliced kiwi
- Fresh blueberries
Instructions
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Preheat oven to 350F
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Mix your jello powder with 3 Tbsp boiling water and place in fridge for 5 minutes. Then add 4 Tbsp cold water and mix.
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Let set in fridge for approx. 20 minutes, you want it to be almost set but not quite. Meanwhile place your wonton wrappers on the baking sheet and spray with cooking spray.
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Bake in oven for 6 minutes turning over half way. Let wontons cool then add your sliced kiwi and blueberries. Using a pastry brush, brush on your almost set jello. Place in fridge for at least 20 minutes to let jello fully set. 2 fruit crisps for 1sp/pp.
