There’s something irresistible about a warm fruit crisp fresh from the oven. This recipe keeps things simple while delivering great flavor and texture: crisp, golden wonton wrappers topped with fresh fruit and a light layer of gelatin for shine and stability. No rolling or complicated dough—just quick steps that yield a dessert or snack guests will love. Use seasonal fruit you have on hand for a fast, impressive treat year-round.
- Swap: Use coconut oil in place of butter for a dairy-free option with a subtle tropical note.
- Make-ahead: Assemble the crisps up to 8 hours ahead and keep them refrigerated, unbaked. Add about 5 minutes to the baking time if chilled.
- Storage: Cover and refrigerate leftovers for up to 4 days. Reheat individual portions in the microwave for about 60 seconds for a warm serving.
- Variation: Combine fruits for more complexity — try apple and pear, peach and blueberry, or rhubarb and strawberry.
- Serving: Serve warm with a small scoop of vanilla frozen yogurt or a spoonful of plain Greek yogurt.
These fruit crisps started as a fridge-inspired idea. Wonton wrappers are an underused, versatile ingredient that crisps up beautifully and makes a perfect base for fresh fruit. The finished bites are light, crunchy, and refreshing — and they’re quick to prepare. This version uses sugar-free lime gelatin to add a glossy finish and a hint of citrus without a lot of extra sugar.
Fruit crisps
Author: Drizzle me skinny
Servings: 9 | Prep: 20 mins | Cook: 6 mins | Total: 26 mins
Tip: Two fruit crisps count as 1sp/pp in the original plan.
Ingredients
- Wonton wrappers
- 1 tsp sugar-free lime gelatin powder
- 3 Tbsp boiling water (for gelatin)
- 4 Tbsp cold water (to finish gelatin)
- Fresh sliced kiwi
- Fresh blueberries
Cooking spray (for baking sheet)
Instructions
- Preheat the oven to 350°F (175°C).
- In a small bowl, dissolve the sugar-free lime gelatin powder in 3 tablespoons of boiling water. Stir well, then chill in the refrigerator for about 5 minutes.
- After the first chill, add 4 tablespoons of cold water to the gelatin and stir. Return it to the fridge and let it chill until it is almost set, about 20 minutes total. You want it gelled but still brushable.
- While the gelatin is setting, arrange wonton wrappers on a baking sheet and lightly spray them with cooking spray. Bake for about 6 minutes, turning them over halfway through so both sides become evenly golden and crisp.
- Remove the wonton crisps from the oven and let them cool completely on a wire rack.
- Top each crisp with a few slices of kiwi and some blueberries.
- Using a small pastry brush, gently brush the slightly set gelatin over the fruit to give it a glossy finish and to help the fruit stay in place.
- Chill the assembled crisps in the refrigerator for at least 20 minutes to allow the gelatin to fully set. Serve chilled or let them sit briefly at room temperature for a slightly less firm finish.
Notes & Serving Suggestions
This recipe is flexible — you can swap the fruit to suit the season or your pantry. Combining two fruits adds more depth: try peach and blueberry, or apple and pear for a heartier bite. If you prefer a sweeter glaze, substitute regular gelatin or a simple warmed jam thinned with a little water. For a dairy-free crisp, use a cooking spray or a light brush of neutral oil instead of butter when prepping the wonton wrappers.
Additional Info
Course: Snacks / Dessert
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