Before I met my husband’s parents, I had never had anything like fruit crisp before. My mother-in-law makes it for dessert every few months using apples, so I had to get her recipe because it’s so good and Justin enjoys the dessert.
It reminds me of apple pie, but without the crust, and crunchy. It’s a little hard to explain, but trust me, it’s delicious! She sometimes triples the recipe for the crisp part, but that’s too much for me. When I make it, I double the crisp topping and it’s perfect.
Apple Crisp is delicious on its own, and even better when it’s nice and warm and served with a scoop (or two) of vanilla ice cream! Of course, I love ice cream and will put it on almost any dessert.
Apples are one of my favorite fruits, so I always make this with apples. But you could also make it with other fruits as well to change the flavor for your tastes or for the season. We’ve made it with both apples and peaches before. They had very different flavors, but
Since it makes an entire casserole dish full, this is also a perfect recipe for bringing to a potluck if you are assigned a dessert.
The apples (or similar fruit) need to be peeled and sliced. I have made it with the peels on before because
Step by Step
Preheat your oven to 375F and peel the apples (or whatever fruit you are using), then slice them thinly. If you are using berries, then slice them if they are larger (like strawberries) or keep them whole for smaller ones (such as blackberries or blueberries). Place the fruit in an 8×8 baking dish or casserole dish and stir in the sugar.
In a medium bowl, combine the oats, brown sugar, flour, and cinnamon and stir.
Use a pastry blender or two butter knives to cut the butter into the oats mixture. This is the hardest part, but it helps if you let the butter soften just a little before using it. You don’t want the butter melted, though. I tried that one time and it didn’t work as well. The mixture won’t be smooth but should be coarse crumbles.
Sprinkle the crumb topping over the fruit. It’s ok if it doesn’t completely cover the fruit, which will depend on how much of the crumb mixture you made. When I double it, I can usually cover most of the pan. Bake for about 30-35 minutes until the fruit is tender and the topping is golden brown.
Let stand for a few minutes and serve warm, preferably with some vanilla ice cream on top.
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- 5 cups fruit (peeled and sliced)
- 3 tbsp sugar
- 1 cup rolled oats
- 1 cup brown sugar
- 1/2 cup flour
- 1 tsp cinnamon
- 1/2 cup butter
- Preheat oven to 375
- Place fruit in an 8×8 baking dish and stir in sugar
- For topping, in a medium bowl combine the oats, brown sugar, flour, and cinnamon
- Cut in butter until mixture resembles coarse crumbs
- Sprinkle topping over fruit
- Bake for 30-35 minutes or until fruit is tender and topping is golden
- Serve warm (with ice cream)