Original Post: https://www.sweetandsavorybyshinee.com/easy-fruit-crisp/
Easy Fruit Crisp
Servings: 6 servings
Calories: 376kcal
This easy fruit crisp recipe is soft and sweet in the center yet crisp and crumbly on top. Served with a scoop of vanilla ice cream or a dollop of whipped cream, it’s the perfect treat any time.
Print Recipe
Ingredients
For filling:
- 4 cups (560 g) mixed fruits fresh or frozen, Note 1
- ¼ cup (50 g) granulated sugar
- 1 tablespoon (8 g) cornstarch
- ¼ teaspoon coarse kosher salt
For topping:
- 1 cup (90 g) old-fashioned rolled oats
- ½ cup (100 g) packed brown sugar
- 1/3 cup (75 g) unsalted butter melted
- ½ cup (65 g) all-purpose flour
- ¼ teaspoon coarse kosher salt Note 2
Equipment
- 1 (9-inch) baking dish
Instructions
- Preheat the oven to 350°F (177°C).
- To prepare the filling, whisk together sugar, cornstarch and salt in small bowl.¼ cup granulated sugar, 1 tablespoon cornstarch, ½ cup all-purpose flour, ¼ teaspoon coarse kosher salt
- Place the fruits in 9-inch baking dish.4 cups mixed fruits
- Add sugar mixture over fruits and mix everything.
- To prepare the topping, combine the dry ingredients in a medium bowl.1 cup old-fashioned rolled oats, ½ cup packed brown sugar, ¼ teaspoon coarse kosher salt
- Add the melted butter and mix until all the dry ingredients are evenly moistened.1/3 cup unsalted butter
- Spread the topping evenly over the fruits.
- Bake the crisp 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.
Notes
Note 1: Feel free to use any type of fruit you like best. For example, blackberries, blueberries, raspberries, strawberries, and peaches all taste great.
Storing Tips:
- To prepare in advance, form the fruit filling and oat topping separately. Store the filling covered in the fridge for up to 2 days, and keep the topping in a sealable bag in the freezer for up to 3 months. To serve, combine the ingredients, and bake as normal, adding a few extra minutes as needed.
- Once cooled, cooked fruit crisp can be covered and stored in the fridge for up to 3 days.
- Enjoy cold, or warm leftovers in the oven at 350 degrees Fahrenheit for about 20 minutes. If the top is beginning to burn, cover it loosely with foil, and continue to bake until warm.
- To prepare in advance, form the fruit filling and oat topping separately. Store the filling covered in the fridge for up to 2 days, and keep the topping in a sealable bag in the freezer for up to 3 months. To serve, combine the ingredients, and bake as normal, adding a few extra minutes as needed.
- Once cooled, cooked fruit crisp can be covered and stored in the fridge for up to 3 days.
- Enjoy cold, or warm leftovers in the oven at 350 degrees Fahrenheit for about 20 minutes. If the top is beginning to burn, cover it loosely with foil, and continue to bake until warm.
Nutrition
Servings: 1 serving
Calories: 376kcal
Carbohydrates: 68g
Protein: 4g
Fat: 11g
Sugar: 44g
Sodium: 209mg