Gourmet Made Deliciously Simple

Easy Fruit Crisp

This irresistibly easy fruit crisp is totally worth turning your oven on for! Even on hottest summer day, I promise.

This irresistibly easy fruit crisp is totally worth turning your oven on for! Even on hottest summer day, I promise.

Oh my goodness, raise your hand if you love some crispy, chewy crumb topping. And raise your other hand if you love it over warm sweet fruit compote.

You’re so in for a treat! This’s the easiest treat you could make this summer, and I promise you it’s worth turning oven on for.

You can make this super easy mixed fruit crisp with fresh or frozen fruits.

I basically threw in some frozen fruits I had in the freezer. You know, I freeze fresh fruits myself whenever I buy them in bulk. Perfect for smoothies, and now this crisp.

So here, I have some blueberries, cherries and a little bit of strawberries. It might seem like a weird combination, but it was delicious. The recipe is easy like 1-2-3.

Step by step photos to make easy fruit crisp.

This crisp is best when eaten the same day though. No saving for later, because that marvelous topping will be sad soggy thing after refrigeration.

Add a dollop of vanilla ice cream, or homemade whipped cream for extra special touch!

This irresistibly easy fruit crisp is totally worth turning your oven on for! Even on hottest summer day, I promise.

Hope you enjoy! Thanks for reading.

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Easy Fruit Crisp

This irresistibly easy fruit crisp is totally worth turning your oven on for! Even on hottest summer day, I promise.

Yield: 6 servings

Ingredients:

For filling:

  • 4 cups mixed berries, fresh or frozen
  • ¼ cup (50gr) sugar
  • 3 tablespoons all-purpose flour
  • 1 tablespoon cornstarch
  • ¼ teaspoon salt

For topping:

  • 1 cup old-fashioned rolled oats
  • ½ cup packed brown sugar
  • 1/3 cup unsalted butter, cold
  • ½ cup all purpose flour
  • ¼ teaspoon salt

Directions:

  1. Preheat the oven to 350°F (177°C).
  2. To prepare the filling, whisk together sugar, flour, cornstarch and salt in small bowl.
  3. Place the fruits in 9-inch baking dish.
  4. Add sugar mixture over fruits and mix everything.
  5. To prepare the topping, combine topping ingredients in a medium bowl, and thoroughly mix everything together until the butter is cut into the dry ingredients creating somewhat lumpy mixture. I used my hands, but you can use pastry cutter if you want.
  6. Spread the topping evenly over the fruits.
  7. Bake for 40-45 minutes, or until the crust is nice and golden.
  8. Serve warm or at room temperature with a vanilla ice cream, if desired.
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All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!

This recipe was originally published on July 21, 2014.

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4 comments

  1. Just came out of the oven, but mine didn’t turn out like yours. The crisp just kinda disappeared into the fruit. I wonder why?

    • Oh, Bobbi, so sorry yours didn’t turn out well. That’s weird! Did you use 9-inch pan? I think smaller pan will make the fruit filling a deeper, causing the topping to drown? That’s the only speculation. Also did you use frozen fruits? I know I’ve frozen fruits without an issue, but just curious.

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