Apricot or Peach Crisp

INGREDIENTS

• 7 frozen fruit cups, about 2 pounds
• 3/4 C brown sugar, packed and divided
• 1/2 cup whole wheat flour
• 1/2 tsp cinnamon
• 1/2 stick (4 Tbsp) cold, unsalted butter
• 1 1/2 C quick oats
• 1/4 tsp nutmeg (optional)

INSTRUCTIONS

1. Preheat oven to 350F.
2. Thaw frozen fruit cups in the fridge overnight, or place cups in a large bowl and run cold water over them for about 20 minutes; allow water to drain out of the bowl.
3. In a large bowl, mix fruit and juices, 1/4 C brown sugar, 1 Tbsp flour, cinnamon, and nutmet (optional). Mix well.
4. Spray baking with with non-stick spray.
5. Pour fruit mixture in baking dish, spread evenly.
6. Dice cold butter into small cubes. In a medium bowl, combine remaining brown sugar, flour, oats, and butter. Mix with hands until crumbly.
7. Spread oat mixture over fruit mixture. To help browning on top, spray lightly with non-stick cooking spray.
8. Bake uncovered on middle rack for 40-50 minutes, or until top is lightly browned and sides are bubbly. Let cool for 15-20 minutes before serving.