Fruit and Nut Crisps

Oh it’s been way too long since I’ve posted here (If you’ve missed me, you can find me here everyday) One of my 2020 goals however, is to really take this space to the next level. So hopefully you’ll see me around here more. Now on to the FOOD…truth is, I’ve been looking for these fruit and nut crisps all my life. I’ve always been searching for the perfect little homemade cracker to add to a cheeseboard whenever I entertain. Finally, after lots of testing, they are ready and more deliciously crisp then I ever dreamed!

They are made with pretty standard ingredients. The best part is, you can totally customize them. You can add in whatever dried fruit, nuts or seeds you like or happen to have on hand.

I like to use a bag of assorted raw nuts from Trader Joes’s for $7.99. It’s a good price and a good mix!

Of course you can snack on them as is, or with a little shmear of herbed butter like I did here. You can make your own herbed butter by mixing room temperature butter with a mixture of fresh or dried herbs. Here I used dried parsley and chives!

Fruit and Nut Crisps

a crispy little cracker perfect for snacking.
Prep Time 5 mins
Cook Time 1 hr
Course Snack
Servings 4 dozen


  • 1 cup All-purpose flour
  • 1 cup unsalted nut mix
  • 3/4 cup golden raisins substitute for regular raisins, craisins, or dried apricots
  • 1/4 cup unsalted pepitas substitute for flax or sunflower seeds
  • 1/4 cup packed brown sugar
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1 cup soy or almond milk


  • Heat oven to 350F. Grease a loaf pan and set aside.

  • In a large bowl, stir flour, nuts, raisins, sunflower seeds, brown sugar, salt and baking soda. Stir in the soy milk and pour it evenly into the greased loaf pan.

  • Bake for 50 minutes until golden brown. Cool completely in pan before transferring to the freezer for 1 hour.

  • Heat oven to 400F. Remove the loaf from the pan and cut into ⅛” slices using a serrated knife. Arrange slices in a single layer on a rimmed baking sheet. Bake 10 to 15 minutes until golden brown, flipping halfway halfway through baking. Transfer to a cooling rack to cool completely. 
    Store at room temperature in a container for up to 1 week. 

These crisps also make a great treat for Tu Bishvat, the Jewish “new year of the trees.” My favorite way to enjoy them is on a cheeseboard. Stay tuned for my post on how to wow your guests with a seasonal cheeseboard…coming soon!


Until next time,



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