Fruit Crisp

Why You’ll Love This Recipe

Fruit Crisp is a warm, comforting dessert made with juicy, baked fruit and a golden, buttery oat topping. It’s incredibly versatile—perfect for using whatever fruit is in season—and comes together quickly with pantry staples. Serve it warm with a scoop of ice cream or a dollop of whipped cream for the ultimate treat.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh or frozen fruit (such as apples, berries, peaches, or a mix)granulated sugarsaltlemon juicecornstarch or all-purpose flour (to thicken the fruit filling)old-fashioned rolled oatsall-purpose flourbrown sugarsground cinnamonunsalted butter (cold and cubed)

directions

Preheat your oven to 350°F (175°C) and lightly grease a baking dish.

In a large bowl, combine your choice of fruit with granulated sugar, a pinch of salt, lemon juice, and cornstarch or flour. Toss until evenly coated.

Transfer the fruit mixture to the prepared baking dish and spread it out evenly.

In another bowl, mix oats, flour, brown sugar, cinnamon, and a pinch of salt.

Add the cubed butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.

Sprinkle the oat topping evenly over the fruit.

Bake for 35–45 minutes, or until the top is golden brown and the fruit is bubbling.

Let cool for at least 10 minutes before serving.

Servings and timing

This recipe serves 6–8 people.Preparation time: 15 minutesBaking time: 35–45 minutesCooling time: 10 minutesTotal time: 1 hour

Variations

Use a mix of apples and berries for added flavor and texture.

Add chopped nuts like pecans or walnuts to the topping for crunch.

Try maple syrup or honey instead of sugar for a natural sweetener.

Spice it up with nutmeg or ginger along with the cinnamon.

Make it gluten-free by using certified gluten-free oats and a 1:1 gluten-free flour blend.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.Reheat in the microwave for 30–60 seconds or in the oven at 350°F until warmed through.You can also freeze the baked crisp for up to 2 months—thaw overnight before reheating.

FAQs

Can I use frozen fruit?

Yes, no need to thaw it—just add an extra tablespoon of flour or cornstarch to absorb excess liquid.

What’s the difference between a crisp and a crumble?

Crisps typically include oats in the topping, while crumbles do not.

Can I make this dairy-free?

Yes, substitute vegan butter or coconut oil for the butter.

Do I need to peel the fruit?

Not necessarily—peeling is a matter of preference, especially for apples or peaches.

Can I prepare this ahead of time?

Yes, you can assemble it ahead and refrigerate it unbaked for up to 24 hours.

What fruit works best?

Berries, apples, peaches, pears, plums, or any combination—just adjust sweeteners based on the fruit’s tartness.

Can I use quick oats?

Old-fashioned oats are best for texture, but quick oats can be used in a pinch.

Can I double the recipe?

Absolutely, just use a larger baking dish and extend the baking time slightly.

Why is my topping not crisp enough?

Make sure the butter is cold and the topping is well mixed before baking uncovered.

Can I make it in individual servings?

Yes, bake in ramekins for a personalized touch.

Conclusion

Fruit Crisp is the perfect balance of sweet, tart, and crunchy. It’s easy to adapt to any season or dietary need, making it a reliable go-to dessert. Whether you’re hosting a dinner party or just craving something warm and cozy, this recipe will never disappoint.

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