Every Fruit Crisp

A riff-able recipe for any time of year.

Hi Bakers!

Get the most bang for your buck with a baked fruit crisp. It’s easy, relatively quick, uses ingredients most bakers have at home, infinitely adaptable throughout the seasons, and loved by all.

Too much fruit? Fruit crisp.

Serving a crowd? Fruit crisp.

Or just a treat for two? Fruit crisp.

Beginner baker? Fruit crisp.

Want to add nuts? Go for it! 

Have multiple fruits to combine? Even better!

You get the idea. Whatever the problem or desire, fruit crisp is probably the answer. 

A baked fruit crisp is an all-season, any occasion winner in my book. Jammy, slightly caramelized fruit with slightly spiced, buttery crumbles on top; I’m honestly stuck trying to find a time when one is not a good idea. It’s the ultimate cross-over dessert that bridges seasons and curbs all cravings for a cozy treat.

The recipe adjusts to suit whatever fruit is in season while my serving suggestions adapt to the affair. Serve with ice cream for a summer potluck, with poured custard at a dinner party, or eat cold with Greek yogurt as a snack (do not sleep on this opportunity to eat fruit crisp for breakfast - it’s so good!). 

Is it a crisp? Or a crumble? Not quite a cobbler, but who’s really counting.

Technically speaking, I believe it would be called a crisp if the streusel includes oats. But I’m not picky here. Add oats or not. Go nuts or without. I do recommend brown sugar for the topping, but even granulated would do.

Pictured: white peach-apricot-raspberry; apple-blackberry; blueberry-plum

How to Make Fruit Crisp Infinitely Adaptable

The blackberries in our laneway are ripening at the same time as the apples in the front yard. What I love about this recipe, is that it can use nearly every different kind of fruit you might have on hand.

Almost any variety of fruit will work for a crisp, but there are some loose ratios to follow for the remaining ingredients. We will alter the sweetness and thickening starches as needed. Here’s how:

• Adjust the sugar to taste. If the fruit is ripe and sweet, then use the lesser amount. Add more sugar for less sweet or underripe fruit.

• Use more cornstarch for super juicy fruit, like peaches and raspberries. Apples and plums have higher amounts of pectin and will need less cornstarch to thicken.

• If adding nuts to the topping, you can mix them right in. When adding oats, I reduce the flour first.

• Cinnamon goes with almost all fruit, but you can change or eliminate the spice as you wish. 

When mixing multiple fruits in one crisp, cut the pieces so that they will bake evenly. For example, since apples take longer to soften than berries, dice apple pieces fairly small. Cut peaches about the same size as raspberries and cut large blackberries in half. 

Bottom line, the recipe is pretty flexible. Give it a try and you won’t be disappointed!