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Cannoli fruit crisp

January 5, 2011

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Cannoli is a fantastic dessert, and so is fruit crisp. This tasty dish combines the two, and it’s sure to be a hit at your house! The beautiful thing about it is that you can use any kind of fruit for the base. Running short on time? Pie filling out of a can works great. Have a bunch of peaches you need to use? Slice them up, toss with a little sugar and cinnamon, and go from there. Today I used a can of cherry pie filling and a can of whole cranberry sauce, mixed together. A little sweet, and a little tart!

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8 oz. ricotta cheese (fat-free is fine if you can find it)

3 Tbsp. sugar

Fruit of your choice

3/4 cup oats

1/2 cup packed brown sugar

3/4 tsp. ground cinnamon

1/2 cup margarine or butter

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Beat ricotta cheese with sugar until fluffy. In a large bowl, combine brown sugar, oats, and cinnamon. Cut in margarine or butter until the mixture is coarse and crumbly. 

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In a greased deep pie pan or 13x9x2-inch baking dish (I used my trusty Pyrex baking dish), spread fruit or pie filling  to form the bottom layer. Next, drop the ricotta mixture by the spoonful over the top, and spread around. Then sprinkle the crumb mixture over the top. Bake in a 350-degree F. oven for 35 minutes or until lightly browned. Serve warm.

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I enjoyed my cannoli fruit crisp out of one of the ice cream dishes from my grandparents’ cafe from the 1950s. I’m sure they would approve!

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