An easy Fruit Crisp recipe using any fruit you have on hand! With a few basic pantry staples and your favorite fruit, you can whip up a delicious dessert that’s perfect for any time of year.
Love fruit crisps? Try this Easy Apple Crisp, this Peach Crisp, this Strawberry Rhubarb Crisp or this Rhubarb Crisp next!
Table of Contents
A good Fruit Crisp is one of my favorite desserts — and one of the easiest! This basic recipe uses a standard crisp topping paired with any fruit you like, such as fresh fruit or frozen fruit.
The buttery crisp topping pairs perfectly with the natural sweetness of the fruit and is so easy to make ahead of time.
Top it with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious dessert!
Why we love this Fruit Crisp:
- Quick: With 15 minutes of prep time and 40 minutes of bake time, you can whip up this easy Fruit Crisp in under an hour!
- Make-ahead friendly: You can prep the entire recipe up to 3 days in advance in the fridge or up to 3 months in the freezer!
- Versatile: You can use this recipe with any fruit, so it’s perfect for any time of year!
Fruit Crisp Ingredients:
- Rolled oats: Use rolled or old-fashioned oats, not quick-cook or steel-cut oats, as they won’t have the right texture. Rolled oats become nice and crispy when mixed with the other topping ingredients!
- All-purpose flour or whole wheat flour: This provides structure to the crisp topping and helps it become crumbly.
- Brown sugar: This is only for the crisp topping to help it caramelize and become golden brown on top.
- Cold butter: Cold butter helps the crisp topping hold its shape and doesn’t melt into the other ingredients, creating a crunchy, flaky texture when baked.
- Fresh or frozen fruit: Use any kind of fruit you like! You can use fresh or frozen fruit depending on the season or what you have available.
- Granulated sugar: Helps sweeten the fruit filling. Some fruits may need more sugar than others, so adjust as needed!
- Corn starch: This thickens the fruit mixture as it bakes, mixing with the fruit juices to create a velvety sauce. You may need more or less depending on the type of fruit you use.
How to make a Fruit Crisp with any fruit:
This fruit crisp recipe couldn’t be easier to make! Here’s a rundown of how to make it. You can find the full list of recipe instructions in the recipe card down below.
- Mix oats, flour, brown sugar, and butter in a medium bowl until crumbly. You can use a fork or a pastry cutter.
- When it’ comes together’s ready it should hold together easily, similar in texture to cookie dough.
- Mix sugar, fruit, and corn starch in a bowl.
- Add the fruit mixture to your dish or ramekins, then top with the topping mixture.
Variations and Substitutions
- Mix and match: You don’t have to stick with one type of fruit! You can use a mixture of different fruits for a unique flavor. You can make a triple berry crisp, peach crisp, or cherry crisp during the summer. When fall rolls around, you can make an apple crisp or a pear crisp. The possibilities are endless!
- Citrus: Adding a squeeze of lemon juice and a little lemon or orange zest can add a fresh flavor to the crisp!
- Spices: A dash of cinnamon or cardamom in the crisp topping can add a hint of warmth.
- Nuts: Add a little crunch with some walnuts or pecans to the crisp topping.
How to store this Fruit Crisp:
Wrap your leftover Fruit Crisp in plastic wrap or pop it into an airtight container in the fridge for up to 3 days.
To reheat, place it in the microwave for 45-60 seconds or pop it in the oven until warmed through.
Can I freeze this Fruit Crisp?
Absolutely! Wrap any leftovers in plastic wrap and aluminum foil and pop them in the freezer for up to 3 months. Let it thaw in the fridge overnight before reheating in the microwave!
You can also wrap and freeze before baking, then thaw and bake according to the directions.
Serving suggestions:
This Fruit Crisp can be enjoyed on its own, but it doesn’t hurt to add a scoop of ice cream or a dollop of homemade whipped cream just for fun!
More fruit desserts you’ll love:
- Grape Salad Recipe — is it a side or dessert??
- Fruit Pizza — perfect for whatever you’ve got on hand!
- Peach Pie — don’t forget the ice cream.
- Pineapple Cake — for a taste of the tropics!
Any Fruit Crisp Recipe
written by Ashley Fehr
Ingredients
- 1½ cups rolled oats
- ½ cup flour all purpose (or whole wheat)
- ½ cup brown sugar (lightly packed)
- ½ cup cold butter (cubed)
- 8 cups fresh or frozen fruit*
- ½ cup granulated sugar (100 grams)
- 2 tablespoons corn starch
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, combined oats, flour, brown sugar and cold butter with a pastry cutter, fork or even your hands, until combined. It should resemble cookie dough when done and easily hold together when pressed.
Individual Servings
- Stir together about 1 cup fruit, 1 tablespoon sugar and ¾ teaspoon corn starch (sweeter fruit may need less sugar, fresh fruit may need less corn starch — go with your gut!). Fill each 1 cup ramekin with 1 cup fruit mixture.
- Crumble oat mixture over fruit and press down slightly.
- Bake for 30-40 minutes until top is golden and fruit filling is bubbly and thickened.
8×8" or 9×9" pan
- Stir together the 8 cups fruit, sugar and corn starch. Pour into lightly greased baking dish and top with oat crumble.
- Bake for 40-50 minutes, until oats are golden brown and filling is thick and bubbly at the edges. If browning too quickly, cover loosely with foil and continue baking.
9×13" pan
- Stir together the 8 cups fruit, sugar and corn starch. Pour into lightly greased baking dish and top with oat crumble.
- Bake for 30-45 minutes, until fruit is bubbly and top is golden.
Notes
- Make it gluten-free: swap the oats for gluten-free oats and use gluten-free oat flour.
- Add spices: add cinnamon, nutmeg, or other warm spices as desired.
- Fruit: you can use almost any kind of fruit in here, although you need to use your judgement a little when it comes to sugar and corn starch. Some fruit won’t need a lot of added sugar, and some will thicken more naturally. If using frozen fruit, you may need a little more corn starch and it may bake a little longer. With fresh fruit, you may need less sugar and it may bake more quickly.
- Hold the fruit, please: you can also bake this crisp on a lined baking sheet, with no fruit! Simply prepare the crumble and spread on the baking sheet, then bake for 10-15 minutes until light golden brown, stirring once or twice as needed. Let cool and top ice cream or pancakes.
- Refrigerator: you can prep ahead, cover and refrigerate up to 3 days before baking.
- Freezer: you can freeze up to 3 months before baking. Allow to thaw for several hours at room temperature or overnight in the fridge before baking.
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