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Any fruit crisp
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Any Fruit Crisp

A master recipe for any type of fruit crisp year round! Juicy in-season fruit topped with a crumbly oat brown sugar topping
Course Dessert
Cuisine American
Keyword fresh fruit, fruit crisp, seasonal
Prep Time 30 minutes
Cook Time 1 hour
Servings 8 people

Ingredients

Fruit filling:

  • 5-6 cups any fruit of your choice - some of my favorites are peaches nectarines, plums, apples, pears, blueberries, strawberries and rhubarb, or a mixture of any of the above
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • pinch of kosher salt

Topping:

  • 1 stick plus 5 tablespoons salted butter
  • 3/4 cup unbleached AP flour
  • 1 cup old fashioned oats
  • 1 tsp kosher salt
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 1 1/2 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon optional

Instructions

  1. In a large bowl, mix together the flour, granulated sugar, brown sugar, oats, salt, and cinnamon. Whisk to combine.
  2. Add the cold cubed butter, and vanilla extract. Use a pastry cutter or your fingers to cut the butter into the dry ingredients until the the mixture gets crumbly, and the flour is fully incorporated. This may take 3-4 minutes.
  3. Store the mixture in the freezer for about 15 minutes while you prepare the fruit.
  4. Preheat the oven to 375 degrees Cut the fruit into large chunks or thick slices, and place in a large mixing bowl. Add the sugar, lemon juice, cornstarch, and kosher salt, mix to combine. Spray a large baking dish with nonstick cooking spray (I like coconut oil), and pour the prepared fruit into the dish. Generously top the fruit with all of the topping, packing it down lightly if necessary.
  5. Bake the fruit crisp for 55-60 minutes until the topping is deeply golden brown, and the fruit juices are bubbling. Allow to cool for about 45 minutes, and serve with vanilla bean ice cream.