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+ servings

Summer Fruit Crisp

Take advantage of bountiful summer fruit and berries in this yummy fruit crisp. Very easy to make too.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: desserts
Cuisine: American
Keyword: easy desserts, fresh berries, fresh fruit
Servings: 6
Calories: 399kcal

Ingredients

FRUIT MIX

  • 2 lbs peaches or nectarines slice about 1/4-inch thick (no need to peel)
  • 1 cup blueberries see NOTES
  • juice of 1 lemon
  • 1/2 cup sugar
  • 2 tbs flour -OR- cornstarch -OR- Modified food starch Cooking Clear Gel
  • 1/8 tsp nutmeg
  • 1/4 tsp cinnamon

TOPPING

  • 1 1/2 cups oats quick or old-fashioned
  • 1/2 cup flour
  • 1/4 cup unsalted butter cut in chunks
  • 1/2 cup brown sugar

Instructions

  • Preheat oven to 350℉. Lightly spray a 1.5 quart baking dish. A 9 x 9-inch pan may also be used as well as a deep pie plate.
  • Place the peaches/nectarines in a large bowl. Add the blueberries and the juice of 1 lemon; toss to coat.
  • Mix the sugar, flour/cornstarch/clear gel, nutmeg and cinnamon in a small bowl. Mix the sugar mixture in with the fruit. Toss to coat well.
  • Turn the fruit mixture into the prepared pan.
  • In a medium bowl, mix the oats, flour and sugar. Cut in the butter until it resembles peas. Sprinkle on top of the fruit.
  • Place the baking dish on a baking sheet lined with parchment or foil (this will catch the drips).
  • Bake for 60 minutes, or until fruit is bubbly.

Notes

You may use any berry you like or a combination of berries

Nutrition

Serving: 1serving | Calories: 399kcal | Carbohydrates: 76g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 8mg | Potassium: 415mg | Fiber: 5g | Sugar: 50g | Vitamin A: 743IU | Vitamin C: 12mg | Calcium: 37mg | Iron: 2mg