Cracker Fruit Crisps

The crisp cracker mix topping doesn’t go on until after the fruit is baked.

This is a good way to use up crackers and cracker crumbs.   You can use just about any kind of fresh or frozen fruit, my favorites are one or more of: apple, blackberry, blueberry, cranberry, fig, nectarine, peach, plum, raspberry, rhubarb, or strawberry.


  • 4 cups of fruit, chopped
  • 1/2 cup of dried fruit   (raisins, currants, chopped dates, apricots, etc.)
  • 1/3 cup sugar
  • Optional: 1 1/2 teaspoons one or more (total) of: cinnamon, ginger, nutmeg, cloves
  • Optional: Juice of 1 lemon

Crisp topping: scatter on top after baking fruit

  • 1 batch crackers or nutty chips, crumbled, about 5 ounces
  • 3 Tablespoons olive oil or melted butter
  • 3 Tablespoons honey, agave or maple syrup
  • ½ teaspoon cinnamon
  • ½ cup walnuts, pecans, or almonds, chopped

375 F for 30 minutes

Bake the fruit for about half an hour until it bubbles (frozen fruit could take longer).

Remove from oven and optionally drizzle with lemon juice.

Scatter the crisp topping over the fruit and serve.

4 servings.

About Alice

I've milled and baked with whole grains for many years, because whole grains are delicious, and white flour is missing the nutrition that protects you from cancer, stroke, heart disease, diabetes and many other diseases. Plus it's a good emergency food.
This entry was posted in Chips & Crackers, Sweet Cracker Recipes. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *