Fruit Cocktail Crisp
- 2 15-ounce cans of fruit cocktail, packed in juice
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 2/3 cup whole oats
- 1/3 cup slivered almonds
- 2 tablespoons butter
- Preheat the oven to 350 F. Drain fruit cocktail, reserving ¼ cup juice. Add fruit and reserved juice to a 2-quart baking dish (8x8x2) and stir.
- In a medium sized bowl, mix together sugar, cinnamon, oats, slivered almonds, and butter with your hands. The butter should turn into small dots. Pour mixture over fruit cocktail.
- Bake for 40 minutes or until crisp is brown. Enjoy warm or room temperature.