Fruit Crisp

Why You’ll Love This Recipe

Fruit Crisp is a comforting, rustic dessert featuring juicy, baked fruit topped with a golden, buttery crumble. It’s simple to make, endlessly versatile with your choice of fruits, and best served warm with a scoop of vanilla ice cream. Whether you’re using fresh, frozen, or canned fruit, this dessert brings out the best in natural sweetness and texture.

ingredients

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

mixed fruits (such as apples, berries, peaches, or pears)granulated sugarsaltcornstarch or flour (to thicken the fruit juices)lemon juicevanilla extractold-fashioned rolled oatspacked brown sugarsall-purpose flourunsalted butterground cinnamon (optional)nutmeg (optional)

directions

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

In a large bowl, combine your chopped fruits with granulated sugar, a pinch of salt, cornstarch, lemon juice, and vanilla extract. Mix gently until the fruit is evenly coated.

Pour the fruit mixture into the prepared baking dish and spread it out evenly.

In another bowl, mix rolled oats, brown sugar, flour, cinnamon, and nutmeg.

Cut the butter into small cubes and mix it into the oat mixture using a pastry cutter or your fingers until it forms a crumbly texture.

Sprinkle the crumble topping evenly over the fruit.

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

Let it cool slightly before serving.

Servings and timing

This recipe yields 6–8 servings.Preparation time: 15 minutesBaking time: 35–45 minutesCooling time: 10–15 minutesTotal time: 60–75 minutes

Variations

Use just one fruit, like all-peach or all-apple, for a more classic flavor.

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

Use maple syrup or honey in place of part of the sugar for natural sweetness.

Add a splash of bourbon or rum to the fruit for an adult twist.

Include dried fruit like cranberries or raisins for added texture.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.To reheat, warm individual servings in the microwave for 30–60 seconds or bake the whole dish at 325°F (163°C) until heated through.Fruit Crisp can also be frozen (unbaked or baked) for up to 2 months. Thaw in the fridge and reheat as desired.

FAQs

What fruits work best for a crisp?

Apples, berries, peaches, pears, cherries, and plums are all excellent choices—use what’s in season or what you have on hand.

Can I use frozen fruit?

Yes, just toss frozen fruit with a bit of extra thickener (like cornstarch) and don’t thaw before baking.

Can I make it gluten-free?

Yes, use gluten-free oats and a gluten-free flour blend for the topping.

How do I know when it’s done?

The topping should be golden and crisp, and the fruit should be bubbling around the edges.

Can I make it ahead of time?

Yes, assemble the crisp and refrigerate it unbaked for up to 24 hours, then bake when ready.

Do I need to peel the fruit?

Peeling is optional—apples and peaches can be left unpeeled for more texture and fiber.

Is it supposed to be juicy?

Yes, the fruit will release juices as it bakes, creating a delicious syrupy base.

Can I reduce the sugar?

Yes, especially if your fruit is very ripe or naturally sweet.

Can I use quick oats instead of rolled oats?

Yes, but the texture will be softer and less hearty.

Do I have to use butter?

Butter gives the best flavor, but you can substitute coconut oil or vegan butter for a dairy-free version.

Conclusion

Fruit Crisp is a no-fuss dessert that celebrates the natural sweetness of fruit with a warm, buttery topping. It’s endlessly customizable and easy enough for weeknights while still being impressive for guests. Serve it warm with ice cream or whipped cream, and you’ve got a crowd-pleasing treat that never goes out of style.

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