Indulge in the ultimate fruit crisp experience with this incredibly versatile and easy-to-make dessert.
The beauty of this recipe lies in the endless options of fruits you can combine. Whether it’s the classic pairing of apples and cinnamon, the tangy sweetness of berries, or the subtle taste of pears and blueberries the choice is yours.
Simply toss your chosen fruits with a touch of sugar, and a sprinkle of spices if desired, and top it off with a buttery oat crumble.
Bake it until golden and bubbly, and you’ll be rewarded with a dessert that showcases the natural flavours and textures of the fruits you’ve selected.
With every bite, you’ll experience a symphony of tastes, making this fruit crisp the perfect canvas for your culinary creativity.
I have highlighted the strawberry rhubarb recipe here at the bottom because it is currently in the season but read on for 4 other great Fruit Crisp Ideas!
Get the basics on the crisp
There are two parts to a crisp: The fruit and the topping.
The Fruit can be interchangeable, mixed and matched for whatever you may be craving. I love using apples and cranberries together in the fall and strawberry rhubarb in the summer. It just brings through the feelings of that time of year!
The ingredients for the fruit filling will include the fruit of your liking, sugar and sometimes cornstarch or a squeeze of citrus to boost the flavour of the fruit.
The best part of a crisp is that you can use frozen fruit also! I like to use frozen cranberries for my apple & cranberry crisp or frozen blueberries for a blueberry crisp.
The second part of the recipe is the Topping. The topping is so tasty and with warming notes of cinnamon and a slightly crisp buttery topping. It is so good.
The topping recipe always remains the same. You could almost memorize it or wing it on the fly as it is that simple.
The ingredients are simple and will include flour, rolled oats, brown sugar cinnamon and cold butter. To prepare the topping we simply crumble up all of the ingredients with your fingertips and add it over top the fruit. Bake for 25 minutes and then serve! Easy-peasy.
HERE'S SOME "CRISP-IRATION" ON YOUR NEXT CRISP COMBO
There are so many delicious variations for making a Fruit Crisp. The sky is the limit! For some crisp-iration ideas try some of these combinations for your next crisp:
Strawberry Rhubarb Crisp
Pear & Cranberry Crisp
Apple & Cranberry Crisp
Mixed Berry Crisp
Apple Blueberry Crisp
Strawberry Rhubarb Crisp
Ingredients:
For the Fruit:
- 2 cups fresh rhubarb, diced
- 2 cups fresh strawberries, sliced
- 3/4 cup granulated sugar
- 1 1/2 tablespoon cornstarch
- 1 teaspoon vanilla extract
For the Topping:
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1 /2 cup brown sugar, packed
- 1-2 teaspoon(s) ground cinnamon
- dash of salt
- 5 tbsp. cold butter, and cut into small cubes
Directions:
Preheat the oven to 350 degrees.
Grease an 8×8 square baking pan.
Toss the diced strawberry & rhubarb with sugar and cornstarch. Set aside to sweeten for 10 minutes.
Combine flour, oats, sugar, cinnamon and salt. Add in the cubed cold butter pieces. Work together the topping until it is chunky and crumbly. It should feel damp and all of the flour should be combined.
Spread the crumbly topping all over the top of the fruit.
Bake at 350 for approximately 25-30 minutes or until the topping is golden brown and the fruit is bubbling through.
Apple cranberry crisp
For the Fruit:
- 3 cups fresh diced apples
- 1 cup frozen cranberry
- 3/4 cup granulated sugar
- 1 1/2 tablespoon cornstarch
- 1 teaspoon vanilla extract
- zest and juice of 1 small orange
For the Topping:
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1 /2 cup brown sugar, packed
- 1-2 teaspoon(s) ground cinnamon
- dash of salt
- 5 tbsp. cold butter, and cut into small cubes
directions:
Preheat the oven to 350 degrees.
Grease an 8×8 square baking pan.
Toss the apples and frozen cranberries with sugar, zest juice of an orange and cornstarch. Set aside to sweeten for 10 minutes.
Combine flour, oats, sugar, cinnamon and salt. Add in the cubed cold butter pieces. Work together the topping until it is chunky and crumbly. It should feel damp and all of the flour should be combined.
Spread the crumbly topping all over the top of the fruit.
Bake at 350 for approximately 25-30 minutes or until the topping is golden brown and the fruit is bubbling through.
pear & blueberry crisp
For the Fruit:
- 3 cups fresh peeled and diced pears
- 1 cup frozen cranberry
- 3/4 cup granulated sugar
- 1 1/2 tablespoon cornstarch
- 1 teaspoon vanilla extract
For the Topping:
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1 /2 cup brown sugar, packed
- 1-2 teaspoon(s) ground cinnamon
- dash of salt
- 5 tbsp. cold butter, and cut into small cubes
directions:
Preheat the oven to 350 degrees.
Grease an 8×8 square baking pan.
Toss the pears and frozen cranberries with sugar and cornstarch. Set aside to sweeten for 10 minutes.
Combine flour, oats, sugar, cinnamon and salt. Add in the cubed cold butter pieces. Work together the topping until it is chunky and crumbly. It should feel damp and all of the flour should be combined.
Spread the crumbly topping all over the top of the fruit.
Bake at 350 for approximately 25-30 minutes or until the topping is golden brown and the fruit is bubbling through.
mixed berry crisp
For the Fruit:
- 4 cups of mixed berries washed and slice if necessary. Strawberries, blueberries, blackberries and raspberries
- 3/4 cup granulated sugar
- 1 1/2 tablespoon cornstarch
- 1 teaspoon vanilla extract
- zest and juice of 1 small orange
For the Topping:
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1 /2 cup brown sugar, packed
- 1-2 teaspoon(s) ground cinnamon
- dash of salt
- 5 tbsp. cold butter, and cut into small cubes
directions:
Preheat the oven to 350 degrees.
Grease an 8×8 square baking pan.
Toss the mixed berries of your choice with sugar, zest juice of an orange and cornstarch. Set aside to sweeten for 10 minutes.
Combine flour, oats, sugar, cinnamon and salt. Add in the cubed cold butter pieces. Work together the topping until it is chunky and crumbly. It should feel damp and all of the flour should be combined.
Spread the crumbly topping all over the top of the fruit.
Bake at 350 for approximately 25-30 minutes or until the topping is golden brown and the fruit is bubbling through.
Apple blueberry crisp
For the Fruit:
- 3 cups apples, diced
- 1 cup fresh or frozen blueberries
- 3/4 cup granulated sugar
- 1 1/2 tablespoon cornstarch
- 1 teaspoon vanilla extract
- zest and juice of 1 small orange
For the Topping:
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1 /2 cup brown sugar, packed
- 1-2 teaspoon(s) ground cinnamon
- dash of salt
- 5 tbsp. cold butter, and cut into small cubes
directions:
Preheat the oven to 350 degrees.
Grease an 8×8 square baking pan.
Toss the blueberries and apples with sugar, zest juice of an orange and cornstarch. Set aside to sweeten for 10 minutes.
Combine flour, oats, sugar, cinnamon and salt. Add in the cubed cold butter pieces. Work together the topping until it is chunky and crumbly. It should feel damp and all of the flour should be combined.
Spread the crumbly topping all over the top of the fruit.
Bake at 350 for approximately 25-30 minutes or until the topping is golden brown and the fruit is bubbling through.
other dessert ideas!
Strawberry Rhubarb Fruit Crisp
Ingredients
- For the Fruit:
- 2 cups fresh rhubarb diced
- 2 cups fresh strawberries sliced
- 3/4 cup granulated sugar
- 1 1/2 tablespoon cornstarch
- 1 teaspoon vanilla extract
- For the Topping:
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1 /2 cup brown sugar packed
- 1-2 teaspoon s ground cinnamon
- dash of salt
- 5 tbsp. cold butter and cut into small cubes
Instructions
- Preheat the oven to 350 degrees.
- Grease an 8x8 square baking pan.
- Toss the diced strawberry & rhubarb with sugar and cornstarch. Set aside to sweeten for 10 minutes.
- Combine flour, oats, sugar, cinnamon and salt. Add in the cubed cold butter pieces. Work together the topping until it is chunky and crumbly. It should feel damp and all of the flour should be combined.
- Spread the crumbly topping all over the top of the fruit.
- Bake at 350 for approximately 25-30 minutes or until the topping is golden brown and the fruit is bubbling through.