Fresh Fruit Crisp
A simple and comforting dessert featuring seasonal fruit baked under a sweet, crumbly oat topping. The contrast of tender, warm fruit and a crunchy, buttery streusel makes this a timeless favorite. It's best served warm, especially with a scoop of vanilla ice cream.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 6
- Difficulty
- Easy
- Per serving
- 329 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
topping
- 0.5 cupquick-cooking rolled oats
- 0.5 cuplight brown sugar, packed
- 0.25 cupall-purpose flour
- 0.5 tspground cinnamon
- 1 pinchsalt
- 0.25 cupunsalted butter, cold and cubed
filling
- 3 pcsapple, peeled, cored, and sliced 1/2-inch (1.3 cm) thick
- 2 pcspear, peeled, cored, and sliced 1/2-inch (1.3 cm) thick
for serving
- 1 cupvanilla ice cream(optional)
Equipment
mixing bowl · knife · whisk · cutting board · oven · baking dish
The method
Step by step
- 1
Preheat your oven to 180°C (350°F).
About 5 min
Cook’s note: Ensure your oven rack is in the middle position for even baking.
- 2
In a medium mixing bowl, whisk together the quick-cooking rolled oats, light brown sugar, all-purpose flour, ground cinnamon, and salt.
About 2 min
Cook’s note: Combining the dry ingredients first ensures the cinnamon and salt are evenly distributed.
- 3
Add the cold, cubed unsalted butter to the dry ingredients.
About 1 min
- 4
Using your fingertips or a pastry blender, cut the butter into the mixture until it forms coarse, pea-sized crumbs.
About 3 min
Cook’s note: Work quickly to prevent the butter from melting, which helps create a crispier topping.
- 5
Arrange the sliced apples and pears in an even layer in a 2-quart baking dish (an 8x8 inch or similar size works well).
About 2 min
- 6
Sprinkle the prepared topping mixture evenly over the fruit layer.
About 2 min
Cook’s note: Don't pack the topping down; a loose layer allows steam to escape and helps it get crunchy.
- 7
Bake for 40-45 minutes, until the fruit is tender and bubbling at the edges and the topping is golden brown.
About 40 min
Cook’s note: If the topping browns too quickly, you can loosely cover it with aluminum foil for the last 10-15 minutes of baking.
- 8
Remove the crisp from the oven and let it rest for at least 5 minutes before serving.
About 5 min
Cook’s note: Resting allows the fruit juices to thicken slightly, making it easier to serve.
- 9
Serve warm, with a scoop of vanilla ice cream if desired.
About 1 min
Per serving
Nutrition
- Calories
- 328.7kcal
- Protein
- 3.6g
- Carbs
- 52.6g
- Fat
- 12.9g
- Fibre
- 4.5g
- Sugar
- 37.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers covered in the refrigerator.
Reheat in a 175°C (350°F) oven for 10-15 minutes or until warmed through.
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