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Fruit Crisp

Whatever the season, everyone always welcomes a fruit crisp to conclude another spectacular meal. This fruit crisp is super easy and can be adapted to fall with apples and pears, spring with berries and summer with peaches.

Course Dessert
Cuisine American
Keyword dessert, fruit crisp, peaches
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 - 8
Author The Cowgirl Gourmet adapted this recipe from an old Food Network recipe by Nicole Aloni


For the topping:

  • 1/4 cup all-purpose flour
  • 5 tablespoons unsalted butter and another 1 tablespoon for placing on top of the fruit
  • 3/4 cup rolled oats
  • 1/2 cup packed light brown sugar
  • 1/2 cup pecans or walnuts chopped
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg optional—but this does combine well with most fruit except berries

For the filling:

  • 2 pounds fruit sliced if needed (peaches, pears, apples, mixed berries, a combination of fruit or whatever is in season)
  • 1/4 cup sugar or to taste (depending on the sweetness of the fruit)
  • 2 teaspoons flour


  1. Preheat the oven to 350 degrees. Butter an 8 x 8-inch casserole dish.

To prepare the topping:

  1. In a food processor (or using a pastry wire or your fingers), pulse the flour and butter until the texture is like coarse cornmeal. Remove the butter and flour mixture and place in a bowl. Add in the oats, sugar, nuts and spices and stir.

To prepare the fruit:

  1. Place fruit in a bowl and toss with lemon, if necessary, sprinkle the sugar and flour over the fruit and toss until combined.

To assemble:

  1. Place the fruit filling in the buttered dish and top with cubed pieces of 1 tablespoon of butter. Cover the fruit with the topping.

  2. Place in the oven and bake until the fruit in the middle is tender, 30-40 minutes or so or until it's nice and bubbly. I like mine to get a little golden on top (and sometimes this means turning on the broiler). For best flavor, serve warm and top with a luscious scoop of vanilla ice cream or whipped cream.

Recipe Notes

If using pears or apples, toss them with the juice of 1/2 a lemon to keep them from turning brown—although the acidity of the lemon can be a good addition to whatever fruit you use.