My guide on how to make any crisp!
This jammy, crumbly dessert couldn't be easier to make. Here's how to whip one together with any fruit you find at the market.
One of my favorite desserts is the simplest one: a fruit crisp. Since I’m not the best baker #goals, this type of dessert that I can simply “build” is an easy foolproof AND delicious dessert! A layer of jammy, sweet-tart fruit topped with crunchy, chewy streusel topping-it’s addictive. I often slide it into the oven right before we sit down for dinner for a warm dessert after a dinner party on the patio and a final glass of wine, but one of my favorite way to eat crisps is right out of the fridge for breakfast, maybe with a dollop of yogurt on the side.
I also love this because I can make them in cute little individual ramekins (who doesn’t love their own dessert) or a big rustic cast iron skillet. Both look and taste fabulous.
The best part might be that you can use any fruit to make a crisp. Grabbed fresh peaches at the farmers market? Perfect! Mixed berries? Delicious! Have a bag of blueberries buried in the freezer? They’ll work, too! You can also mix fruits (like apples with pears or strawberries with rhubarb). No what what…it’s going to be fabulous!
Any Fruit Crisp
Ingredients
- Filling
- 1/3- cup brown sugar packed (more or less depending on how sweet you like things and how sweet your fruit is)
- 1 tablespoon cornstarch or flour
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cinnamon
- 6 cups of mixed fresh or thawed frozen fruit (see tips)
- 1 tablespoon fresh lemon or orange juice
- Topping
- 3/4 cup all-purpose flour (almond flour for GF)
- 3/4 cup packed light brown sugar
- 1/2 teaspoon kosher salt
- 6 tablespoons cold diced butter, , plus more for baking dish
- Optional add-in’s:
- 1/3 cup chopped nuts, 1/2 tsp. ground cinnamon, 1/8 tsp. ground nutmeg, or 3/4 cup quick-cooking oats, Fun note: if you add the oats you are technically now making a Crumble.
Instructions
- Arrange oven rack to the middle position and preheat to 400°F.
- For the Filling:
- Whisk together the first 4 ingredients in a medium mixing bowl.
- Add the fruit and juice and toss gently to coat. If the fruit is really juicy add an additional 1-2 teaspoons of flour or cornstarch.
- Transfer to a buttered 2-quart baking dish, pie pan, cast iron skillet, or individual ramekins. (ramakins will take less time to bake)
- For the Topping: Combine topping ingredients (and any of the add-ins) into a bowl. With your fingertips, combine butter until you have a crumbly pea-size mixture.
- Set the baking pan on a baking sheet to catch overflowing juices.
- Distribute the crisp topping as evenly as you can, you will be leaving leave some of the fruit exposed. It’s prettier, healthier, and showcases the fruit!
- Bake for 30-40 until the fruit juices are bubbling around the edges the topping is golden brown. The individual ramekins won't take this long but you know they are done when they are bubbling around the edges the topping is golden brown.
- Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 25 minutes, until warm.
Notes:
Laurens Tips: -Top with vanilla ice cream or whipped cream, for a dinner party-worthy dessert.
- If the topping starts to get too brown before the fruit is tender and bubbly, loosely cover the baking dish with foil. (This works wonders for many baked goods, even savories like lasagna.) • I like this best served warm with a dollop of ice cream, whipped cream, or creme fraiche. • Make a triple batch of the crisp topping and freeze it to make crisp anytime you want. • Crisps are best served the same day they’re made but can keep refrigerated, for 4-5 days and re-warmed in a 300 °F oven for 20-25 minutes.
Nutritional info varies based on add-ins.
Nutrition Facts
Calories
327.85Fat (grams)
9.53Sat. Fat (grams)
5.62Carbs (grams)
57.35Fiber (grams)
2.17Net carbs
55.18Sugar (grams)
28.75Protein (grams)
4.35Sodium (milligrams)
195.07Cholesterol (grams)
22.89