Summertime Fruit Crisp is an excellent dessert

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1 cup all-purpose flour (94g)

¼ cup brown sugar (50g)

2 tbsp. granulated sugar (30g)

Pinch of salt

5 tbsp. melted butter (72g)

⅓ cup old-fashioned rolled oats (30g)

Fruit filling:

Your choice of 4 cups fresh or frozen fruit, peeled and sliced as needed (1 ½ lbs./675g)

½ cup granulated sugar (100g)

½ cup brown sugar (100g)

2 tsp. ground cinnamon (4g)

1 tbsp. cornstarch (7g)

2 oz unsalted butter, melted but not hot (58g)

1 tbsp. fresh lemon juice (15ml)


Heat your oven to 350°F (176°C.)

In the bowl of a food processor, add the flour, brown sugar, granulated sugar and salt. Pulse once or twice to mix. While pulsing, drizzle in the melted butter until large crumbles form. Do not over process as you want small pea sized crumbles and not dough. Remove the bowl from the food processor and stir in the rolled oats. Set aside.

Pour the prepared fruit into a large mixing bowl. Add the granulated sugar, brown sugar, cinnamon, cornstarch, butter and lemon juice. Stir to combine well.

Pour the prepared fruit into a 9″ x 9″ (22cm x 22cm) square glass or ceramic baking pan. Sprinkle over the crumbled topping. Place in the preheated oven and back for 45-50 minutes until bubbly. Allow to cool before serving.