Dried Fruit and Nut Crackers
Dried Fruit and Nut Crisps | Raincoast Crisp Crackers
How to Make Crostini Crackers with Dried Fruit, Nuts & Seeds
These dried fruit and nut crackers are crispy, crunchy, chewy, and irresistibly salty-sweet! I designed this as copycat Raincoast Crisp crackers recipe, and it did not disappoint. They’re truly like homemade gourmet crackers—the perfect addition to a DIY charcuterie board! Learn how to make crispy crostini crackers with your favorite dried fruit, nuts, and seeds.
There’s something so gratifying about making homemade crackers from scratch. Yes, it requires more time and effort than buying crackers from the store. But, I end up appreciating each one of these fruit and nut crackers all the more because I know the process that went into making them! If you’ve ever had Raincoast Crisp crackers, these really are an impressive DIY version.
Deliciously savory and crunchy from the nuts and seeds, yet with some chewy, sweet prunes in every bite. And, they’re baked to a perfect crisp, like any good crostini crackers should be! If you’re looking for a fun and satisfying homemade snack to make, this recipe is worth giving a go. I’ll show you how to make fruit and nut crisps that taste totally gourmet.
What bread is crostini made from?
In Italian, crostini roughly translates to “little crusts” or “little toasts.” Generally, crostini are made from baguette bread that’s sliced and baked to a crisp. But, you can also whip up crostini crackers using other types of bread as well! In this dried fruit and nut crackers recipe, you’ll first bake mini fruit and nut ‘bread’ loaves, which then get sliced and baked into crisp crackers.
Fruit and Nut Crostini Crackers Ingredients
Sunsweet Amaz!n™ Prunes
Milk of choice
- Flour: All-purpose flour is the best option for crispy, sturdy crackers—just like the main ingredient in classic Raincoast Crisp crackers is a refined enriched white flour. For a gluten free alternative, you could try a gluten free baking flour or oat flour. (I haven’t personally tried these, but they might work!)
- Brown Sugar: This is another classic Raincoast Crisp ingredient, and I think it adds a nice hint of caramelized flavor! You could substitute with an equal amount of white sugar or coconut sugar—although this may change the texture a bit.
- Prunes: Personally, Sunsweet Amaz!n™ Prunes are my favorite dried fruit, so I chopped some up to use in this dried fruit and nut crackers recipe. They’re naturally sweet, chewy, and fiber-filled, so I highly recommend giving them a try! Of course, you can substitute with your favorite dried fruit instead.
- Nuts: Pecans add a rich, savory crunch, but you could substitute with chopped walnuts, almonds, cashews, or hazelnuts.
- Seeds: Pumpkin, chia, and sesame seeds give these homemade crackers a tasty array of flavors, textures, and nutrients! For substitutes, try shelled sunflower seeds or flax seeds.
- Flavorings: The combination of fresh rosemary, orange zest, and salt gives these fruit and nut crisps an irresistibly fragrant, comforting flavor! To replace the rosemary, try fresh thyme or sage instead. If you don’t like orange flavor, replace with lemon zest, lime zest, or omit it altogether.
- Baking Soda: This is essential to get your initial fruit and nut ‘bread’ loaves to rise, before slicing and baking into crackers. I don’t recommend substituting for it!
- Milk: I used a reduced fat dairy milk in this recipe, but any dairy or nondairy milk should work. (Almond, cashew, soy milk, etc.)
How to Make Dried Fruit and Nut Crackers at Home
Remember, crostini crackers are made from sliced and baked bread. So, to make these fruit and nut crostini crackers, we’ll first need to bake mini bread loaves, which are then sliced and baked to a crisp!
- Bake Mini Bread Loaves: Mix dry ingredients in a bowl, then add milk to form a batter. Pour the batter into mini loaf pans and bake at 350°F (180°C) for 25-40 minutes. (I used 6 x 3½ x 2¼-inch loaf pans and my loaves needed 30 minutes to bake.)
- Cool and Chill. Allow baked loaves to cool for 10-15 minutes, then freeze for about an hour. (Or rest at room temperature for several hours, until completely cool.)
- Slice and Bake: Remove cooled loaves from pans, then use a serrated knife to slice into thin slices (~1/8–1/16-inch). Add to a wire baking rack, sprinkle with salt, and bake 25-30 minutes. (If you don’t have a baking rack, flip halfway through.)
For more homemade cracker ideas:
Try some of my other easy cracker recipes, whether you’re looking for more copycat recipes, or some gluten free, vegan, and low carb options!
- Homemade Graham Crackers
- Homemade Quinoa Crackers
- Mediterranean Gluten Free Crackers
- Vegan Oat and Seed Crackers
- Herby Almond Flour Crackers
- Homemade Ritz Crackers
To see how these homemade Raincoast Crisp crackers are made, watch my DIY Charcuterie Boards video!
Dried Fruit and Nut Crackers
- 1 cup all-purpose flour, (120g)
- 2 Tbsp brown sugar
- ¾ cup (4oz) Sunsweet Amaz!n™ Prunes, diced, (110g)
- ½ cup pecans, (55g)
- ½ cup pumpkin seeds, (55g)
- 2 tsp chia seeds
- 2 tsp sesame seeds
- 1 tsp fresh rosemary, chopped
- ½ tsp orange zest
- 1 tsp baking soda
- ½ tsp salt
- 1 cup milk, dairy or nut milk, (240mL)
- coarse salt, for topping
- Preheat oven to 350°F (180°C).
- In a large bowl, combine all ingredients except for milk. Once integrated, stir in milk to form a batter.
- Spray mini loaf pans with cooking spray and fill with batter, so each pan is about ⅔ full. (I used 6x 3½ x 2¼-inch loaf pans.)
- Bake 25-40 minutes until firm. (My mini loaf pans needed 30 minutes to bake. Bake time will depend on your loaf size.)
- Allow to cool for 10-15 minutes, then freeze for 30-60 minutes. (Or, allow to rest at room temperature until completely cool, although this may take several hours.)
- Once cooled, preheat oven to 325°F (160°C) and carefully remove baked loaves from loaf pans.
- Using a sharp serrated knife, slice each loaf into thin slices(~1/8–1/16-inch).
- Add crackers to a wire baking rack on a lined sheet pan, then grind or sprinkle coarse salt on top.
- Bake for 25-30 minutes. (If you’re not using a wire baking rack, bake 15 minutes, then flip and bake 10-15 more minutes.)
- Allow to cool. They will continue to crisp up while they cool!
- Yields 60-65 crackers.