Summer Fruit Crisp

Recipe by King Arthur Test Kitchen
41 Reviews 4.5 out of 5 stars

Celebrate peak-season peaches and whatever fresh berries you have on hand with this simple fruit crisp recipe. A jammy, bubbling layer of fruit gets tucked beneath a blanket of cinnamon-scented streusel — soft in spots and crisp at the edges. This is the fruit crisp recipe you'll come back to again and again. Serve it warm with a scoop of vanilla ice cream, or all on its own — it’s just as lovely straight from the oven, no extras needed.

Prep
10 mins
Bake
40 to 50 mins
Total
50 mins
Yield
one 9" fruit crisp
A pan of freshly baked, crumb-topped Summer Fruit Crisp next to a bowl of fruit crisp with a spoon

Instructions

Prevent your screen from going dark as you follow along.

  1. Preheat your oven to 350°F. Heavily grease a 9" square pan or similar-sized casserole dish.

  2. To making the filling: In a large bowl, whisk the sugar, flour or ClearJel, and salt.

  3. Add the peaches, lemon juice, and almond extract to the bowl and toss to coat the fruit. Once the peaches are thoroughly coated, transfer the filling to the prepared pan.

  4. Sprinkle the berries on top.

  5. To make the topping: In a medium bowl, combine the brown sugar, flour, nuts, oats, and spices. Add the soft butter and work it into the mixture until it's crumbly.

  6. Sprinkle the topping over the fruit mixture, shaking the pan to distribute it evenly.

  7. Bake the fruit crisp for 40 to 50 minutes, until the topping is golden brown and the filling is bubbly. Remove from the oven, and cool briefly before serving.

  8. Store leftover fruit crisp, covered, in the refrigerator for up to 5 days; freezing is not recommended.

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