Dig into a delicious fruit crisp that’s easy to make and full of flavor. The fruit gets juicy and jammy in the oven, while the oat topping becomes perfectly buttery and crunchy.
It’s all so good, especially when you serve it warm with a scoop of vanilla ice cream on top. Whether you use fresh or frozen fruit this crisp is a sure hit every time.
For more easy fruit desserts, check out my plum cobbler, lemon cheesecake, raspberry cheesecake bars, or these lemon curd cookies, and this blueberry loaf cake is always exceptional.
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⭐️ Why this recipe works
- Versatile: Can be made with fresh or frozen fruit.
- Easy to Customize: Works well with a variety of fruits and dietary needs.
- Quick Preparation: Simple steps for a delicious dessert in no time.
- Comfort Food: Perfect balance of sweet fruit and crispy topping.
🧾 Ingredients overview
- Fruit (Apple, Berry, Peach): Provides the sweet, juicy base of the crisp.
- Oats: Adds a hearty, crunchy texture to the topping.
- Flour: Binds the topping together, creating a crumbly crust.
- Butter: Gives the topping a rich, golden crispness.
- Sugar (Brown and White): Sweetens the fruit mixture and topping.
- Cinnamon and Nutmeg: Spices that add warmth and depth.
- Lemon Juice (optional): Enhances the fruit's natural flavors.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Fruit crisp recipe step-by-step
- Prepare the Fruit: Select your preferred fruits—apples, berries, peaches, or a mix. Toss them with the sugar to match their sweetness, a hint of cinnamon or nutmeg, and a little flour or cornstarch to thicken the juices as they bake. A splash of lemon juice can add a nice zing.
- Make the Crisp Topping: In a separate bowl or food processor, mix rolled oats with flour for the base. This ensures a crumbly texture. Sweeten with either brown sugar for a caramelized flavor or white sugar for a simpler taste. Blend in cold butter (or a dairy-free option) until the mixture is crumbly.
- Assemble: Spread the fruit mixture in a greased baking dish, then evenly cover with the oat topping without pressing down too hard—this helps it crisp up.
- Bake: Bake at 350°F (175°C) until the topping is golden and the fruit bubbles, about 30-45 minutes. Cover with foil if the topping browns too quickly.
- Serve: Cool for 10 minutes to thicken the filling. Best enjoyed warm with vanilla ice cream, which melts beautifully into the hot, spiced fruit and crisp topping.
Tips for using frozen fruit
You can absolutely use frozen fruit in this fruit crisp recipe, and there's no need to thaw it first. Frozen fruit is a fantastic option because it allows you to enjoy fruit crisp any time of the year, regardless of what’s in season. When using frozen fruit, keep in mind a few tips to ensure your dessert turns out perfectly:
- Adjust for extra juices: Frozen fruit can release more liquid than fresh fruit as it bakes. To counteract this, consider adding an extra tablespoon of flour or cornstarch to the fruit mixture before baking. This will help thicken the juices and prevent the bottom from becoming soggy.
- Baking time: Frozen fruit might need a slightly longer baking time to ensure the crisp is fully cooked through and the fruit is bubbly and hot. Keep an eye on your crisp and be prepared to add a few extra minutes in the oven if necessary.
- Taste and sweetness: Since frozen fruits are typically picked and frozen at their peak ripeness, they should be naturally sweet. However, taste your fruit once it's slightly thawed, if possible, and adjust the sugar accordingly to your preference.
📖 Substitutions and variations
- Gluten-free: Use almond flour and certified gluten-free oats.
- Vegan: Opt for coconut oil or a vegan butter substitute.
- Sweetener variations: Maple syrup or honey can replace sugar.
- Seasonal fruits: Adapt the fruit based on what’s in season.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for fruit crisp success.
- Fruit moisture: Adjust sugar and flour based on the fruit's juiciness.
- Crispiness: For extra crunch, add chopped nuts to the topping.
- Baking dish: Ceramic dishes or cast iron skillets work best for even cooking and crispiness.
- Flavor boost: A pinch of salt in the topping can enhance flavors.
🍯 Storing and reheating leftovers
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Cover tightly with plastic wrap and aluminum foil.
- Reheat: Warm in the oven at 350°F for best texture. Microwave if in a hurry.
❓Recipe FAQ's
Yes, there’s no need to thaw before baking. See the tip section above for more in-depth tips.
Yes, assemble up to a day ahead and bake before serving.
For an extra crunch in your topping, add chopped nuts such as almonds, pecans, or walnuts. You can also sprinkle a little bit of raw sugar over the topping before baking, which caramelizes and adds a delightful crunch.
Absolutely! This recipe can easily be doubled and baked in a larger dish or two separate dishes. Just keep in mind that the baking time may slightly increase, so keep an eye on it towards the end.
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Easy Fruit Crisp (Use Fresh or Frozen Fruit)
Ingredients
For the Fruit Filling:
- 4 cups of mixed fruit, apples, peaches, berries, etc., fresh or frozen
- ½ cup white granulated sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon cinnamon, optional
For the Crumble Topping:
- 1 cup rolled oats
- ½ cup all-purpose flour
- ½ cup brown sugar, packed
- ½ cup cold butter, 1 stick, cut into small pieces
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch baking dish or pie plate.
- Prepare the Fruit Filling: In a large bowl, combine the mixed fruit with white granulated sugar, 2 tablespoons of flour, and cinnamon (if using). Toss until the fruit is evenly coated. Transfer the fruit mixture to the prepared baking dish, spreading it out evenly.
- Make the Crumble Topping: In a separate bowl, mix the rolled oats, ½ cup of flour, brown sugar, and a pinch of salt. Add the cold butter pieces, using your fingers or a pastry cutter to mix until the mixture is crumbly and resembles coarse crumbs.
- Assemble: Sprinkle the crumble topping evenly over the fruit filling in the dish.
- Bake: Place the dish in the preheated oven and bake for 30-45 minutes, or until the topping is golden brown and the fruit filling is bubbly. Check around 30 minutes and cover with foil if the topping is browning too quickly.
- Serve: Allow the fruit crisp to cool for at least 10 minutes before serving. Serve warm, ideally with a scoop of vanilla ice cream.
Notes
- Fruit Choices: Feel free to use any combination of fruits you prefer or have on hand. Apples, berries, and peaches are classic choices, but experimenting with different combinations can be fun and delicious.
- Adjusting Sugar: Depending on the sweetness of your fruit, you may want to adjust the amount of sugar. Taste your fruit mixture before baking and adjust if needed.
- Butter Alternative: If you need a dairy-free option, you can use a plant-based butter substitute in the same amount.
- Storage: Leftover fruit crisp can be covered and stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Debs says
Loved this crisp recipe! So easy to make and absolutely delicious!
Melissa Griffiths says
A perfect summer dessert! Love the addition of fresh herbs!
Debs says
Thanks so much Melissa! ??