EASY FRUIT CRISP RECIPE | USE ANY FRUIT!

Today I’m sharing one of my favorite easy desserts that can be made with just about any fruit you have on hand! Fruit crisp is one of those recipes I rarely feel the need to pull out a recipe for. Once you know the basic formula, it’s incredibly easy to customize based on what’s in season, what needs to be used up, or what happens to be growing in your backyard.

For this particular crisp I used fresh peaches that were getting a bit overripe on the kitchen counter and some wild blackberries that we picked right here on our property during our morning walk. You could just as easily use apples, pears, cherries, blueberries, raspberries, plums or a combination of whatever sounds good!

The biggest thing to keep in mind is that every fruit has a different level of sweetness and acidity. Taste your fruit before adding your sugar and lemon juice. Really sweet, ripe fruit will need less sugar and can usually handle a little extra lemon juice. If you’re using something particularly tart, add a bit more sugar and go lighter on the lemon.

Feel free to make it your own. This is supposed to be an easy, forgiving dessert—not one that requires perfectly measured fruit!

Scroll to the bottom for the full list of ingredients and printable version of this recipe!

INSTRUCTIONS:

Preheat oven to 350°F and lightly butter a 9x9 baking dish or similar-sized casserole dish.

Prepare approximately 6-7 cups of fruit. If necessary, peel, core, pit and slice your fruit into bite-sized pieces.

Add fruit directly to your baking dish and toss with 1/4 cup sugar, 1 tablespoon lemon juice, 2 tablespoons cornstarch or flour and a pinch of salt.

Give your fruit a taste! Add additional sugar if your fruit is particularly tart or another splash of lemon juice if your fruit is very sweet. You can also add about 1/2 teaspoon cinnamon if it complements the fruit you’re using.

In a separate bowl, combine 1 cup old-fashioned oats, 3/4 cup flour, 3/4 cup packed brown sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon salt.

Pour in 1/2 cup (1 stick) melted butter and mix until everything is well combined and crumbly.

Sprinkle the topping evenly over the fruit.

Bake for 40-50 minutes or until the fruit is bubbling around the edges and the crisp topping is golden brown. Note: if using harder fruits like apples, you may want to cook for up to 15 minutes longer... under foil for the first 30 minutes and then brown the crisp topping un-covered for the remaining cook time.

Allow to cool for about 10-15 minutes before serving.

Serve warm on its own or with a scoop of vanilla ice cream!

Enjoy!

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