Did you know that January is National Oatmeal Month? I didn’t either until I started seeing social media posts about it! I was doing a cooking demo featuring some of the sale items over at Thrive Life this month and I cooked up the most delicious Fruit Crisp and got so many requests for the recipe that I knew I had to post it here for you. Since it has a thick “crisp” layer with loads of oats in it I figured it would fit in perfectly with national oatmeal month too!

Freeze-Dried Fruit Crisp

For the filling:

• 1 1/2 cups Thrive Freeze-Dried Peaches (ON SALE)
• 1 cup Thrive Freeze-Dried Strawberries (ON SALE)
• 1/2 cup Thrive Freeze-Dried Blueberries (ON SALE)
• 3/4 cup water (to refresh)
• 1/2 T freshly squeezed lemon juice
• 1/4 cup white sugar
• 1 T cornstarch

For the topping:

• 3/4 cups old-fashioned rolled oats
• 1/2 cup all-purpose flour (or Thrive Gluten-Free Flour)
• 1/4 cup brown sugar
• 1/4 tsp salt
• 6 T unsalted butter, melted
• 1/2 tsp vanilla extract

Instructions:

• Preheat oven to 350 degrees.
• In a small casserole dish (I used a round dish a bit smaller than a 9×9 square pan) refresh the freeze-dried fruits with 3/4 cup of water. Let sit until the water is mostly all absorbed.
• In a separate bowl, mix oats, flour, brown sugar, and salt. Slowly add melted butter and vanilla until the mixture is crumbly.
• Add lemon juice, white sugar, and cornstarch to the refreshed fruit mixture and stir well.
• Sprinkle the crumble layer over top of the fruit. Spread out evenly.
• Bake for 35-40 minutes or until fruit is bubbling up the sides and the top is golden brown.
• Serve hot with ice cream or whipped cream. Delicious!

If you are looking for any other oatmeal recipes to use up your oats you can try this Baked Oatmeal or these Apricot Oatmeal Bars

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-Jodi Weiss Schroeder
http://foodstoragemadeeasy.net