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Fruit Crunches

Fruit Crunches

Nutty and Sweet Fruit Crunches.

Supreme Almonds Gold Series, Mammoth Pecans Gold Series

    * 5-6 Granny Smith apples, peeled, cored and thinly sliced
    * 2/3 cup Zenobia Mammoth Pecans or Supreme Almonds
    * 2/3 cup all purpose white flour
    * 2/3 cup old fashioned or quick cooking rolled oats
    * 3 tablespoons loosely packed light brown sugar
    * 3 tablespoons white sugar
    * 3/4 teaspoon ground cinnamon
    * 1/4 - 1/2 teaspoon ground nutmeg
    * 1/4 teaspoon kosher salt
    * 4 tablespoons unsalted butter, melted

Preheat the oven to 350 degrees.

Place the apples in an ungreased 8x8 inch baking pan.

Place the pecans or almonds on a cutting board and coarsely chop. Transfer to a medium size mixing bowl along with the remaining ingredients. Combine, by hand or with two forks, until the mixture is crumbly. Place the mixture on top of the apples and place pan in oven. Bake until the top is golden brown, about 35 minutes.


Strawberry Rhubarb: substitute 1 pound rhubarb (halved lengthwise and thinly sliced) and 1 quart strawberries (quartered) for the apples. Omit the ground cinnamon.

Pear Ginger: substitute 6 ripe pears (quartered and thinly sliced) for the apples. Substitute 2 teaspoons finely chopped fresh ginger root for the cinnamon.

Peach: substitute 6 ripe peaches (quartered and thinly sliced) for the apples.

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