Three Different Fruit Crisps {Simple and Quick Desserts}

1:04 AM

Fruit Crisp is quick and straightforward to prepare.  You can use almost any fruit to create a scrumptious dessert using relatively few ingredients and even substitute sugars and flours to make them healthier.  

Here is an excellent link giving you the differences between Crisp, Cobblers, Crumbles, and other fruit desserts. 

For the Raspberry Crisp, I used a gluten-free baking mix and added chopped nuts for additional deliciousness.

One of the reasons I made these three Fruit Crisp is I had fresh raspberries, blueberries, and blackberries sitting in the refrigerator that were needing to be eaten.  

Actually, that is how fruit crisp came about.  English settlers in American made the dish as a way of using up seasonal fruit.

I thought about making smoothies, and then I thought about making a cobbler using all of them together, but I really had my mind on making a crisp.  

I had a small package of sliced peaches in the freezer that was too small to make a cobbler with, so I decided to combine them with the blackberries and make a Peach Blackberry Crisp.

A fabulous dessert for any occasion is one that you can add a scoop or two of vanilla ice cream, and that is just what we did with this wonderfully delicious Blueberry Crisp.  

The sweetness of the berries and the crunch of the topping, you would never know that this crisp is gluten-free. 

All three of these fruit crisps are made with the same recipe, but with different options.  

Not only are fruit crisp, easy, and quick to make, you can easily freeze them for a handy dessert to grab and pop in the oven when you need one. 

Fruit Crisp

2 pints fresh or frozen fruit (raspberries, blackberries, and sliced peaches, or blueberries)
3-4 tablespoons cornstarch
1/2 cup sugar
1 teaspoon vanilla
1/2-3/4 cup flour (or Pamela's Gluten-Free Pancake and Baking Mix)
1/2 cup regular rolled oats (optional)
1/4 cup butter, softened
1/4-1/2 cup sugar
1/3 cup chopped nuts (pecans, walnuts, or almonds) (optional)

Preheat oven to 350 degrees F.

Spray a medium-size dish with a nonstick cooking spray; set aside.

In a medium bowl, mix cornstarch and sugar.  Add fruit and vanilla, tossing together, being sure not to mash the fruit but coat the fruit well.

Pour fruit mixture in the prepared dish; set aside.

In a small bowl, mix together flour, oats, and sugar.  Using a fork or a pastry blender, cut the butter in the flour mixture until pea-size crumbs are formed.

Stir in nuts and sprinkle over fruit mixture.

Bake for 35-45 minutes or until crust is golden brown.

Take out of the oven and cool slightly before serving.

Note:  Berries cook faster than solid fruit such as peaches and apples, allow for longer cooking time.


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Kay Little
Kay Little

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