This easy fruit crisp is tender and sweet inside with a golden, crumbly top. Served warm with a scoop of vanilla ice cream or a dollop of whipped cream, it’s a simple, satisfying dessert any time of year.
Fresh summer berries are wonderful for snacking and baking, but this fruit crisp is excellent year-round because it works just as well with frozen fruit. Use whatever combination you like—blueberries, cherries, strawberries, peaches, apples, or a mix of berries.
Why you’ll love this recipe
A few reasons this fruit crisp is a go-to dessert:
- Beginner friendly – Only 15 minutes of prep and straightforward steps make it perfect for new bakers.
- Comforting – Warm, soft fruit with a crisp, buttery topping hits all the comfort-food notes.
- Flexible – Easily customize with your favorite fruits, spices, or add-ins like nuts.
Baked in under an hour, this dessert is easy to prepare and irresistible when served warm.
Key ingredient notes
- Mixed fruits – Fresh or frozen berries, peaches, apples, or any combination you like.
- Granulated sugar – Enhances the fruit’s natural sweetness.
- Cornstarch – Thickens the filling so it holds its shape as it bakes.
- Old-fashioned oats – Use rolled oats for a crunchy topping; don’t substitute steel-cut or instant oats.
- Brown sugar – Adds sweetness and helps the topping caramelize.
- All-purpose flour – Gives structure to the crumble topping for a tender, crumbly texture.
How to make easy fruit crisp
Preheat the oven to 350°F (177°C). Have ingredients ready—this comes together quickly.
1. Prepare the fruit filling
- Whisk granulated sugar, cornstarch, and salt in a small bowl.
- Place 4 cups of mixed fruit in a 9-inch baking dish (no need to thaw frozen fruit).
- Sprinkle the sugar mixture evenly over the fruit and toss to combine.
2. Make the crisp topping
- In a medium bowl combine 1 cup rolled oats, 1/2 cup packed brown sugar, 1/2 cup all-purpose flour, and 1/4 teaspoon coarse kosher salt.
- Pour 1/3 cup melted unsalted butter over the dry mixture and stir until everything is evenly moistened.
- Spread the topping evenly over the fruit filling.
3. Bake the fruit crisp
- Place the dish in the preheated oven and bake for 40–45 minutes, until the topping is golden and the filling is bubbling.
- Let it cool a few minutes, then serve warm, optionally with vanilla ice cream or whipped cream.
How to serve
Serve the crisp warm for the best contrast of hot fruit and cold ice cream. A scoop of vanilla ice cream, whipped cream, or a spoonful of crème fraîche complements the flavors and textures beautifully.
Flavor variations
Try these simple variations to change the flavor profile:
- Lemon: Add a little lemon juice and zest to brighten the filling.
- Different fruits: Peaches, plums, apples, blackberries, and raspberries all work well.
- Vanilla: Stir in a splash of vanilla extract for extra depth.
- Liqueur: Add a tablespoon of a favorite liqueur to the filling for a subtle flavor boost.
- Spices: A pinch of cinnamon or nutmeg adds warmth and complexity.
- Nuts: Fold chopped almonds or pecans into the topping for extra crunch.
Tips for success
- Mix well: Ensure the filling and topping ingredients are evenly combined for consistent flavor and texture.
- Use the right dish: A 9-inch baking dish works well. Place a sheet pan underneath if your dish is shallow to catch any bubbling fruit.
- Watch the bake time: Remove the crisp when the top is golden brown. It will continue to set as it cools, so slightly underdone is fine.
Make-ahead tips
- Prepare the filling and refrigerate, covered, for up to 2 days.
- Make the topping ahead and freeze it in a sealed bag for up to 3 months.
- When ready to bake, combine the chilled filling and topping and bake, adding a few extra minutes if needed until the top is golden.
Storing tips
Best enjoyed warm, but leftovers keep well:
- Cover the baking dish with foil and refrigerate for up to 3 days.
- Reheat leftovers in a 350°F (177°C) oven for about 20 minutes. If the topping is browning too fast, tent loosely with foil until heated through.
FAQs
A crumble has a topping made from butter, flour, and sugar without oats, resulting in a clumpier, softer topping. A crisp includes oats for a crunchier texture.
A cobbler is topped with biscuit or dumpling-style dough, while a crisp has a streusel-like, crumbly topping made with oats and butter.
A traditional pie encloses the filling in a pastry crust on the bottom (and sometimes the top). A crisp is an open dish topped with a crumbly streusel rather than a pastry shell.
Easy Fruit Crisp
Ingredients
For filling:
- 4 cups (560 g) mixed fruits, fresh or frozen
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon (8 g) cornstarch
- 1/4 teaspoon coarse kosher salt
For topping:
- 1 cup (90 g) old-fashioned rolled oats
- 1/2 cup (100 g) packed brown sugar
- 1/2 cup (65 g) all-purpose flour
- 1/4 teaspoon coarse kosher salt
- 1/3 cup (75 g) unsalted butter, melted
Equipment
- 1 (9-inch) baking dish
Instructions
- Preheat the oven to 350°F (177°C).
- To prepare the filling: whisk together 1/4 cup granulated sugar, 1 tablespoon cornstarch, and 1/4 teaspoon salt.
- Place 4 cups mixed fruit in a 9-inch baking dish and toss with the sugar mixture.
- To prepare the topping: combine 1 cup rolled oats, 1/2 cup packed brown sugar, 1/2 cup all-purpose flour, and 1/4 teaspoon salt in a medium bowl.
- Add 1/3 cup melted unsalted butter and mix until the dry ingredients are evenly moistened. Sprinkle the topping evenly over the fruit.
- Bake for 40–45 minutes, or until the topping is golden and the filling is bubbling.
- Serve warm or at room temperature, with vanilla ice cream if desired.
Tips & Notes
Note 1: Use any fruits you like—blackberries, blueberries, raspberries, strawberries, peaches, apples, and more all work well.
Storing tips: Prepare the filling and topping separately for make-ahead. Keep the filling covered in the refrigerator up to 2 days, and freeze the topping in a sealed bag for up to 3 months. After baking, store cooled leftovers covered in the refrigerator up to 3 days. Reheat in a 350°F oven for about 20 minutes.
Nutrition
This recipe was originally published on July 21, 2014.