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The Perfect Fruit Crisp
Confession: I only had my first fruit crisp when I was about 30 years old.
I don’t know if we didn’t have any growing up or if I was just picky and too scared to try it . . . honestly, it was probably the latter.
So when I finally tried fruit crisp for the first time I pleasantly surprised at how much I like it!
I got this recipe from a friend and I love how flexible it is. You can really use any assortment of fruits you like. Depending where my garden is at I like to add in rhubarb or even zucchini to this recipe.
The nice thing is, this recipe just calls for a certain number of cups of fruit so you can mix and match to your hearts content (and depending on what fruits you have an excess of or need to get used up). My personal favorite is a combination of rhubarb, strawberries, apples and zucchini.
Oh, and because we are gluten free in our home I was happy to find that this recipe works well with cup for cup gluten free flour. If you are making this for a celiac or very gluten sensitive person remember to buy oats that are labelled gluten free.
The Perfect Fruit Crisp
Ingredients
Fruit Base
- 6-8 cups chopped fruit
- 1/4 cup white sugar
Crisp Topping
- 1 cup rolled oats
- 3/4 cup brown sugar
- 1/2 cup butter
- 1/2 cup flour*
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 375 degrees.
- Add chopped fruit to a 9x13 plan and sprinkle the white sugar over top.
- In a bowl add in all the crisp topping ingredients and work them together with your fingers until you have coarse crumbles.
- Sprinkle the topping over the fruit base.
- Bake in the oven for 35 minutes.
- Let it sit for about half an hour before serving.
- Store in the fridge and warm up individual servings in the microwave.
Notes
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