The ultimate fruit crisp featuring your favorite summer fruit and a buttery oatmeal walnut topping.
Print

Fruit Crisp

The ultimate fruit crisp featuring your favorite summer fruit and a buttery oatmeal walnut topping. 
Course Dessert
Cuisine American
Keyword fruit crisp
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Calories 253kcal
Author Sara Welch

Ingredients

For the fruit

  • 5 cups 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)

Instructions

  • 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.

Notes

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.

Nutrition

Calories: 253kcal | Carbohydrates: 45g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 5mg | Potassium: 227mg | Fiber: 2g | Sugar: 34g | Vitamin A: 10.6% | Vitamin C: 7.7% | Calcium: 2.2% | Iron: 5.3%