Any Fruit Crisp

Why You’ll Love This Recipe

Any Fruit Crisp is a versatile and comforting dessert that can be made with whatever fruit you have on hand—apples, berries, peaches, pears, or a combination. The juicy, bubbling fruit base is topped with a golden, buttery oat crumble, making it the perfect blend of soft and crunchy. It’s easy to make, endlessly adaptable, and a great way to use up fresh or frozen fruit.

ingredients

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

mixed fruit (fresh or frozen)granulated sugarsaltlemon juicecornstarchvanilla extractold-fashioned oatsall-purpose flourbrown sugarsground cinnamonunsalted butter

directions

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

In a large bowl, combine the fruit, granulated sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt. Toss until the fruit is evenly coated.

Transfer the fruit mixture to the prepared baking dish and spread it into an even layer.

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

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

Sprinkle the crumble topping evenly over the fruit mixture.

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

Let the crisp cool slightly before serving.

Servings and timing

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

Variations

Use apples and pears for a fall version with extra cinnamon.

Mix berries and add a splash of balsamic vinegar for a tangy twist.

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

Substitute coconut oil for butter for a dairy-free version.

Sprinkle shredded coconut into the topping for extra texture.

storage/reheating

Store leftovers in the refrigerator, covered, for up to 4 days.To reheat, warm individual portions in the microwave for 30–45 seconds or reheat the entire dish in the oven at 350°F for 10–15 minutes.Fruit crisp can also be frozen for up to 2 months. Thaw overnight before reheating.

FAQs

Can I use frozen fruit?

Yes, just be sure to thaw and drain excess liquid before using.

Do I need to peel the fruit?

Only if using fruits with tough skins like apples or peaches—otherwise, peeling is optional.

What’s the best fruit combo?

Try apple-blueberry, peach-raspberry, or a triple berry blend.

Can I make this ahead of time?

Yes, assemble the crisp and refrigerate up to 24 hours before baking.

How do I make it gluten-free?

Use gluten-free oats and a 1:1 gluten-free flour blend.

Can I reduce the sugar?

Yes, adjust to your taste or use a sugar substitute.

Is this good with ice cream?

Absolutely! A scoop of vanilla ice cream or whipped cream is a perfect match.

Why is my topping not crisp?

Make sure the butter is cold and don’t overcrowd the topping—it needs exposure to air to crisp.

Can I use quick oats?

Yes, but old-fashioned oats give better texture.

Can I double the recipe?

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

Conclusion

Any Fruit Crisp is the ultimate easy dessert for any season. With its juicy, sweet fruit base and crispy topping, it’s a crowd-pleaser that adapts to whatever you have in your kitchen. Serve it warm with a scoop of ice cream or enjoy it chilled for breakfast—this dessert fits every mood and occasion.

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