This easy fruit crisp recipe combines seasonal fruit with a sweet crumble topping makes for a perfect late summer dessert to please a crowd.
The end of the summer is the perfect time of year to use up summer fruits with an easy fruit crisp. This is one of my favorite easy desserts. It’s so versatile and you can use whatever fresh fruit, stone fruit, and fresh berries you have on hand. The base of sweet fruit combined with the crumbly oat topping makes this fruit crisp, sometimes referred to as a fruit crumble, the perfect summer dessert.
I always have this fruit crisp recipe in my back pocket because it’s wonderful if you’re craving a sweet treat, feel the urge to do a bit of baking, or need to bring a last minute dessert to a dinner party. This is a great master recipe that you can customize however you’d like. I have made it with strawberries, fresh apples, wild blueberries, peaches, as a mixed berry crisp, a cherry crisp, basically any type of fruit that you prefer or have on hand. For best results I prefer to use fresh fruits, however you can substitute a can of pie filling to make it even easier or when your favorite fruit is out of season.
The crumbly texture of the traditional streusel topping comes from using old-fashioned oats, brown sugar and cutting in cold butter. This is my favorite part. The crunchy topping paired with the soft fruit filling that is perfectly paired with a scoop of vanilla ice cream. To me this is summer in a bowl!
Fruit Crisp Ingredients
- Peaches – Fresh is best, but canned or frozen works well too!
- Fresh Strawberries – chop them as large or as small as you prefer.
- Fresh Rhubarb – I like to peel the top layer off my rhubarb stalks before chopping.
- Blueberries– Fresh is preferred, but frozen works too.
- Sugar– I use white, but in a pinch brown sugar would work as well.
- Lemon Zest – don’t skip this ingredient, it give the crumble a nice tang and depth of flavor.
- Traditional Crumble Topping – flour, old fashioned oats, light brown sugar, cinnamon, salt and cold unsalted butter.
All ingredients and measurements are included below in the recipe card.
How to make Fruit Crisp
Heat oven to 375º F and grease a 9 x 13 baking dish with cooking spray. In a large bowl combine fruit and add the sugar, flour, lemon zest and salt. Evenly spread fruit mixture into the pan. To make the crumble topping, in a mixing bowl add all of your dry ingredients: flour, brown sugar, oats, cinnamon and salt. Cut in cubed pieces of cold butter with a pastry cutter or a fork until it forms a crumb texture.
Bake in the 375ºF oven for 30-35 minutes until the crisp topping turns golden brown. Serve warm with whipped cream or a scoop of ice cream.
- 2 Cups Sliced Peaches
- 1 Cup Sliced Strawberries
- 1 Cup Sliced Rhubarb
- 2 Cups Blueberries
- 1/2 Cup Granulated Sugar
- 3 Tablespoons All Purpose Flour
- Zest of 1 Lemon
- 1/4 Teaspoon Salt
- 1/2 Cup All Purpose Flour
- 1/2 Cup Old Fashioned Oats
- 1/2 Cup Light Brown Sugar
- 1/2 Teaspoon Cinnamon
- 1/4 Teaspoon Salt
- 5 Tablespoons Cold Butter
- Preheat oven to 375ºF.
- In a large bowl add all fruit and combine with sugar, flour, lemon zest and salt.
- Prep a 9x13-in baking dish with cooking spray. Evenly spread fruit mixture into the pan.
- In a small bowl add flour, brown sugar, oats cinnamon and salt. Cut in cubed pieces of cold butter. You are looking for a crumb texture.
- Bake for 30-35 minutes at 375º F.
- Serve warm with whipped cream or vanilla ice cream.
Amount Per Serving: Calories: 351Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 259mgCarbohydrates: 64gFiber: 4gSugar: 43gProtein: 4g
Nutrition values are estimates only.