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a bowl of summer fruit crisp with ice cream on a white table
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5 from 19 votes

Summer Fruit Crisp

A family favorite, Summer Fruit Crisp is the BEST!
Prep Time20 mins
Cook Time40 mins
0 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 6
Calories: 520kcal
Author: Paige

Ingredients

  • 6 cups Sliced nectarines, pitted cherries, blueberries, raspberries, and strawberries in any combination to total 6 cups See Recipe Notes
  • 1 teaspoon Pure Vanilla Extract
  • 1/4 cup Flour, all-purpose
  • 1/4 cup Sugar
  • 1 teaspoon Lemon zest, freshly grated
  • 1 teaspoon Lemon juice, freshly squeezed
  • CRUMB TOPPING
  • 1 1/2 cups Flour, all-purpose
  • 3/4 cup Sugar
  • 3/4 cup Brown Sugar, packed
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Salt
  • 1 cup Oatmeal, not instant
  • 1/2 pound (2 sticks) Butter, cold, unsalted and cut into pieces

Instructions

  • Heat the oven to 350
    Prepare a large pie dish (9.5") or other oven-safe baking dish by smearing a little butter, light olive oil or baking spray on the inside to prevent sticking. You'll also need a large baking sheet to set the finished crisp on before you put it in the oven in case it bubbles over.
    Place all the fruit in a large bowl and add the vanilla, flour, sugar, lemon zest and juice. Toss together gently with a large wooden spoon.
    Place the fruit mixture into the baking dish, and sprinkle with 2 1/2 cups of the crumb topping.
    Bake as directed.
  • FOR THE CRUMB TOPPING:
    In a food processor, combine the flour, regular and brown sugars, cinnamon, salt, oatmeal and butter.
    Process in the "pulse" mode until well combined and the mixture clumps together. Alternatively, you can use a pastry cutter or two butter knives and your fingers, making sure to press and smear the butter into the dry ingredients until its fully combined, crumbly and sticks together when you squeeze it.
    NOTE: This makes about 5 cups of crumb topping, and you'll use 2 1/2 cups for this recipe. Freeze the remaining crumb topping for up to 3 months.
  • TO BAKE:
    Place the fruit crisp on a baking sheet in case it bubbles over, then put on the lower third rack of the oven.
    Bake for 40-45 minutes, until the topping is light brown and crisp on the edges.
    Serve with whipped cream or ice cream.

Notes

  • For stone fruits such as nectarines, peaches or apricots, remove pit and cut into rough-sized chunks, 1-2" or so.  It doesn't need to be perfect! 
  • To prep fresh cherries, remove the pits with your fingers and place them in the bowl.. no additional chopping required!
  • Stone fruits and berries work best for this recipe.
  • Strawberries release a lot of water with baking, so it's best to work with a combination of fruits for this recipe
  • Same with melons, they won't work for this dessert either :)

Nutrition

Calories: 520kcal | Carbohydrates: 124g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 218mg | Potassium: 308mg | Fiber: 5g | Sugar: 85g | Vitamin A: 716IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 3mg