Easy Fruit Crisp

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.

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.

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!

Hope you enjoy! Thanks for reading.

Contents hide

1 Easy Fruit Crisp

1.1 Ingredients

1.1.1 For filling:

1.1.2 For topping:

1.2 Instructions

Easy Fruit Crisp

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

5 from 1 vote

serves: 6 servings

Print

Leave a Review

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

Note: I test all my recipes with both measurements for the most precise and accurate result!

Instructions

• Preheat the oven to 350°F (177°C).
• To prepare the filling, whisk together sugar, flour, cornstarch and salt in small bowl.
• Place the fruits in 9-inch baking dish.
• Add sugar mixture over fruits and mix everything.
• 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.
• Spread the topping evenly over the fruits.
• Bake for 40-45 minutes, or until the crust is nice and golden.
• Serve warm or at room temperature with a vanilla ice cream, if desired.

* Disclaimer: All nutrition information are estimates only. Read full disclosure here.

Author: Shinee

Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!

• Facebook
• Twitter
• Pinterest
• Yummly

This recipe was originally published on July 21, 2014.

SaveSave