Any Fruit Crisp Recipe
Servings: 8 servings
This Fruit Crisp is a go-to for when you want something simple, sweet, and comforting. The combination of your favorite fruit, a buttery oat topping, and a touch of brown sugar makes it a total crowd-pleaser!
Print Recipe
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.
8x8" or 9x9" 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.
9x13" 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.
Video
Notes
*A crisp made with fresh fruit will bake more quickly than a crisp made with frozen fruit.
Ingredients and Substitutions:
- 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.