This recipe for crisp is simple and absolutely delicious and is the perfect backdrop for all of that summer fruit bounty around us. You can use whatever fresh fruit is in season and every combination always turns out wonderful. For this one I used fresh raspberries from my garden, wild blueberries I had picked at camp and peaches from the farmer’s market.
The fruit bottom has only sugar and cornstarch added to make a yummy sauce for all of that fruit. You can use whatever fruit is in season, just ensure that you have a healthy amount of it in the pan. If you use all raspberries add double the amount of cornstarch as they are very juicy. Here is the fruit ready to be covered in topping.
The crunchy crumble topping has just a few ingredients with cinnamon to highlight those fruity flavours. It comes together with just a fork and a bowl and little effort to incorporate the butter into the flour and oats.
The aroma coming from your oven while this is baking will have everyone wanting dessert to be the first course! If you are lucky and there are some leftovers, this crisp makes the ultimate breakfast and really healthy right? You can store the leftovers at room temperature as I find that refrigerating it makes the top soggy.
So get out there and round up some fresh fruit in season and bake this wonderful crisp for dessert tonight!
- Fruit Filling
- 6 peaches, peeled and sliced
- 1 cup blueberries
- 1 cup raspberries
- 2 apples, peeled and sliced
- ½ cup granulated sugar
- 1 tbsp cornstarch
- Topping
- 1 cup flour
- ¾ cup butter, room temp
- 1 heaping cup large flake rolled oats
- 2 tsp cinnamon
- ½ tsp salt
- ¾ cup packed brown sugar
- Preheat oven to 350℉
- Mix fruit, granulated sugar and cornstarch in a greased 9 x 13 pan. Spread evenly in pan.
- Mix topping ingredients together in a bowl using a fork to combine until crumbly. Sprinkle topping over fruit and bake about 45 minutes or until bubbling and golden brown.
- Can serve warm with vanilla ice cream or whipped cream or serve a room temp.