Classic Apple & Fruit Crisp

An old-fashioned apple crisp recipe you can make with any combination of fruits.

However you prepare it, this homespun dessert is made even better with a scoop of vanilla ice cream, whipped cream, or, if it’s breakfast, yogurt.

Classic Apple and Fruit Crisp

Return to the buttery, cinnamon-oat, cookie-like topping often, employing the all-purpose crumble over your favourite fruit fillings.

Prep Time: 20 minutes
Bake Time: 1 hour 5 minutes
Cool Time: 30 minutes
Total Time: 1 hour 55 minutes
Serves 8 

Ingredients:

Fruit
3½ lbs apples, such as gala, honeycrisp, or empire, peeled, cored, and cut into ½-inch pieces
1½ lbs seedless grapes or berries or pitted cherries or more apples
¼ cup (60 mL) water
2 Tbsp granulated sugar
1 tsp lemon juice
1 tsp ground cinnamon

Crumble Topping
2 cups (198 g) old-fashioned (large-flake) oats
1 cup (113 g) whole wheat flour or all-purpose flour or gluten-free all-purpose flour or almond flour
⅔ cup (120 g) packed light brown sugar
1 Tbsp ground cinnamon
¾ tsp kosher salt or ¼ tsp fine-grain sea salt
1 cup (225 g) cold unsalted butter, cut into small pieces

Directions:

1. Position a rack in the centre of your oven. Preheat oven to 350ºF (180ºC).

2. For the fruit, in a 9×13-inch rectangle or deep 13-inch (4.7 L) round baking dish, toss to combine apples, grapes, water, granulated sugar, lemon juice, and 1 teaspoon ground cinnamon. Spread into an even layer.

3. For the crumble topping, in a large bowl, mix to combine oats, flour, brown sugar, 1 tablespoon ground cinnamon and salt. Add butter and blend in with your fingers until only tiny pieces remain and the mixture is like damp sand with no dry flour bits. Spread mixture on top of fruit in an even layer. It’s a lot of topping, so hold back a portion if you prefer less and freeze it for a mini fruit crisp, muffin streusel topping, or fruit pie topping.

4. Bake for 55 to 65 minutes, until the fruit is bubbling around the sides, the top is golden brown, and the apples are tender when pierced with a fork. Cool on a wire rack for at least 30 minutes before serving, or enjoy room temperature or chilled. Cover cooled crisp and refrigerate for up to 4 days. Reheat in a 300ºF (150ºC) oven for 15 to 20 minutes to warm through chilled crisp, if desired.