Fruit Crisp

Baked Fruit Under a Crunchy Topping – It’s a Winner Takes All Dessert!

Crisps of fruit, nuts, and oats, are a simple tradition and a great finish to the meal. Over the years I have made countless combinations of fruits and nuts to highlight the season or when there’s an abundance of fruit on hand.

FEATURED: Blueberry Mango Crisp

Other Faves: [contact me for ingredients] 

  • Blueberry or Blueberry-Peach or Mango
  • Strawberry-Mango
  • Cherries Jubilee
  • Five-Spice Pear
  • Amaretto Apple
  • Pineapple-Macadamia
  • Peach-Ginger

FRUIT FILLING:  For any crisp recipe, figure on 8 cups total of sliced fruit 

  • corn starch – 3 TBS, [or arrowroot powder] 
  • allspice powder – 1/2 tsp 
  • salt – 1/4 tsp 
  • sugar – 1/3 cup 
  • mangos – 4 cups (5 large), 1/2-inch dice 
  • blueberries – 4 cups
  • lemon juice – 2 TBS 


  • rolled oats – 1 cup 
  • flour, unbleached – 1 cup 
  • sugar – 1/2 cup 
  • pecans – 1 cup or other nut choice
  • crystallized ginger – 3 TBS, minced 
  • cardamom powder – 1/2 tsp 
  • salt – 1 tsp 
  • butter, very cold – 9 TBS, chopped [be sure the butter is right out of the fridge cold, to make a grittier crisp texture]
  • vegetable oil – 3 TBS, neutral flavor

TOPPINGS: ice cream or Greek-style yogurt

  1. Preheat oven to 400 degrees. 
  2. Make the fruit filling: combine the corn starch, allspice, salt, and sugar in a bowl, add the fruit and lemon juice and combine with a spatula. 
  3. Add the filling to a 13 x 9 x 2 oiled baking dish and bake for 15 -20 minutes, until just bubbling. 
  4. Meanwhile, make the topping: in a food processor fitted with a metal blade, combine all cobbler topping ingredients and pulse just to a crumbly consistency. 
  5. Sprinkle the topping over the fruit and bake again uncovered for about 20-30 minutes until brown spots appear on the topping. Be sure there are brown spots for a full flavor. 

Serve crisp warm topped with ice cream or Greek Yogurt

Blueberry-Mango Base
Ready for the oven

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