Any Fruit Crisp Recipe

This Any Fruit Crisp Recipe is the ultimate customizable dessert—warm, juicy fruit topped with a buttery, golden oat crumble. It works with whatever fruit you have on hand, making it a perfect year-round treat. Whether it’s apples in fall or berries in summer, this crisp is easy, comforting, and always a crowd-pleaser.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

**For the fruit filling:**fresh or frozen fruit (such as apples, berries, peaches, plums)granulated sugarsaltcornstarch or flourlemon juicevanilla extract (optional)

**For the crisp topping:**old-fashioned oatsall-purpose flourbrown sugargranulated sugarsaltground cinnamonunsalted butter (cold and cubed)

directions

Preheat oven to 350°F (175°C) and lightly grease a baking dish (8×8-inch or similar size).

In a large bowl, combine your choice of chopped fruit with sugar, salt, cornstarch, lemon juice, and vanilla. Toss to coat evenly, then spread the mixture into the prepared baking dish.

In a separate bowl, mix oats, flour, brown sugar, white sugar, salt, and cinnamon. Add cold cubed butter and use your fingers or a pastry cutter to mix until crumbly and clumps form.

Sprinkle the crisp topping evenly over the fruit filling.

Bake for 35–45 minutes, or until the topping is golden brown and the fruit is bubbling.

Let cool for 10–15 minutes before serving. Serve warm, optionally with ice cream or whipped cream.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 15 minutesBake time: 40 minutesCooling time: 10 minutesTotal time: 1 hour 5 minutes

Variations

Use a mix of fruits like peach-blueberry or apple-raspberry for extra depth.

Add chopped nuts like pecans or almonds to the topping for crunch.

Spice it up with nutmeg, cardamom, or ginger.

Swap flour for almond or oat flour for a gluten-free option.

Use maple syrup or honey in the filling for natural sweetness.

storage/reheating

Store fruit crisp covered in the refrigerator for up to 4 days.*Reheat in the oven at 350°F (175°C) or microwave individual servings until warm.*Crisp can be frozen before or after baking—thaw in the fridge and reheat until bubbly.

FAQs

What fruits work best?

Apples, berries, peaches, plums, cherries, or any combination! Firm fruits hold up better.

Can I use frozen fruit?

Yes, no need to thaw—just add an extra tablespoon of cornstarch.

How do I keep the topping crisp?

Bake uncovered and use cold butter to create a crumbly, crispy texture.

Can I make this ahead?

Yes, assemble ahead and refrigerate unbaked for up to 1 day. Bake just before serving.

Is this dessert gluten-free?

It can be—use certified GF oats and substitute flour with a gluten-free blend.

Can I reduce the sugar?

Yes, adjust to taste or use natural sweeteners like coconut sugar or maple syrup.

Can I make this dairy-free?

Use plant-based butter alternatives in the topping.

How do I thicken the filling?

Cornstarch or flour helps absorb excess fruit juice and gives the filling a luscious texture.

Can I use quick oats?

Old-fashioned oats give the best texture, but quick oats can be used in a pinch.

What’s the best pan to use?

An 8×8-inch baking dish or pie dish works well for even baking and bubbling fruit.

Conclusion

Any Fruit Crisp is the ultimate dessert for flexibility and flavor—easy to throw together with what you have on hand, endlessly adaptable, and always delicious. Whether it’s a weeknight sweet or a holiday dessert, this warm, fruity classic is a timeless go-to that never fails to comfort and impress.

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