The ultimate fruit crisp featuring your favorite summer fruit and a buttery oatmeal walnut topping.
It took me a long time to find the perfect recipe for fruit crisp. I tried different variations for years and always found something that wasn’t quite right. For such a simple dessert you’d think it would be easy to make a good one, but there are a lot of factors that can go wrong. The fruit filling can be too sweet, too tart, too thick, too thin. The topping can have too much flour, too much oatmeal, too little butter or be overly greasy. I can, with confidence, tell you that this recipe for mixed summer fruit crisp is the ultimate crisp recipe. To me, this crisp tastes like something you’d pay $8 for in a restaurant. Add a scoop of vanilla ice cream on top and you’ve got the perfect summer dessert.
For this recipe you’ll need 5 cups of your favorite summer fruit. I recommend a mixture of fruit – I used peaches, nectarines, apricots and cherries.
The fruit gets tossed in a little sugar and flour and then goes into the baking pan. The crisp topping takes just minutes to put together – the dry ingredients go into a bowl, melted butter is mixed in and then you’re done!
I used walnuts in my crisp topping, but you could substitute in pecans or almonds if you prefer. Or if you’re not a nut lover, leave them out entirely.
In my opinion, a crisp isn’t a complete dessert until you’ve added a scoop of vanilla ice cream on top – wouldn’t you agree?
You probably have everything you need at home right now to make this mixed summer fruit crisp. So what are you waiting for?!
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Mixed Summer Fruit Crisp
- For the fruit:
- 5 cups of summer fruit (I used equal amounts of peaches, apricots, nectarines and cherries), cut into similar sized pieces
- 1/2 cup granulated sugar
- 1 tablespoon all purpose flour
- 1 teaspoon pure vanilla extract
- For the topping:
- 1/2 cup all purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup rolled oats
- 1/4 teaspoon ground cinnamon
- 1/4 cup finely chopped walnuts
- pinch of salt
- 5 tablespoons unsalted butter , melted
- cooking spray
- Vanilla ice cream for serving (optional)
- Preheat the oven to 350 degrees. Coat a 9 inch square baking pan with cooking spray. In a large bowl, gently mix the fruit with the sugar, flour and vanilla extract; transfer to baking pan.
- For the topping, put the flour, brown sugar, oats, cinnamon, walnuts and salt into a medium bowl, stir to combine. Pour in the melted butter. Using a fork, stir the ingredients until they are thoroughly combined.
- Sprinkle the topping evenly over the fruit mixture. Place the pan in the oven and bake for 30-35 minutes until topping is deep golden brown and fruit is bubbling. Cool slightly; serve warm or at room temperature with vanilla ice cream.
Make Ahead: The crisp can be made a day in advance; store it in the fridge until you're ready to serve it.
Little Helpers: My girls helped make the topping and they sprinkled it over the top of the fruit.