Summer Fruit Crisp

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Yield: about 9 to 12 servings

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A bubbling fruit crisp, topped with soft-crunchy, cinnamon-scented streusel ? what a great destination for summer's special fruits and berries! Add ice cream if you like, but it's delicious just as it comes out of the oven, in all its fruity simplicity.

Read our blog about this crisp, with additional photos, at Flourish.

Summer Fruit Crisp

star rating (15) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: about 9 to 12 servings
Published: 01/01/2010



  • 4 to 5 cups sliced peaches, fresh or frozen
  • 1 to 2 cups fresh or frozen berries: raspberries, blueberries, blackberries, or chopped strawberries
  • 2 1/2 tablespoons Instant ClearJel or 1/3 cup King Arthur Unbleached All-Purpose Flour
  • 1 1/4 cups granulated sugar
  • 1/4 teaspoon salt
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 to 1/2 teaspoon almond extract, to taste


  • 3/4 cup brown sugar
  • 3/4 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 cup rolled oats
  • 1/2 cup chopped pecans or walnuts
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup softened butter


1) Preheat your oven to 350°F. Heavily grease or butter a 9" x 9" pan or similar-sized casserole dish.

2) Whisk the flour or ClearJel with the sugar and salt.

3) Toss the dry mixture with the peaches and lemon juice, and spoon into the prepared pan.

4) Sprinkle the berries on top.

5) Make the topping by combining the brown sugar, flour, oats, nuts, and spices, then mixing in the soft butter until the mixture is crumbly.

6) Sprinkle the topping over the fruit mixture, shaking the pan to distribute it evenly.

7) Bake the crisp for 40 to 50 minutes, until the topping is golden brown and the filling is bubbly. Remove from the oven, and cool briefly before serving.

Yield: 9 to 12 servings.


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  • star rating 09/05/2014
  • amymyost from KAF Community
  • Made this for a picnic and it went over very well! Mine was a bit runny, but that tends to happen with fruit items and me. I don't think it was too sweet. It was perfect served with some vanilla ice cream. Loved the addition of the almond extract, I think that helps give the flavor a boost. I made it in a decorative pie plate for presentation purposes, and the ingredients were the perfect amount to fill the plate.
  • star rating 08/30/2013
  • kjmk6277 from KAF Community
  • This is the best dessert!!!!! I also made a half batch and baked it in 6 silicone baking cups. For smaller servings. I have recommended it to several friends who do nothing but rave!!!
  • star rating 08/19/2013
  • Darlene from New York
  • What a wonderful summer treat! The balance of fruits, peaches,raspberries,and blue berries for sweet and tart are perfect..but the almond flavoring along with lemon juice brings this up several notches. Loved the streusel topping. Added sliced almonds to my topping instead of pecans or walnuts. Also reduced the fruit sugar mix to 3/4 cup sugar. This is a true success. Congratulations to the KAF bakers who developed it. Every bite is wonderful
  • star rating 01/27/2013
  • Elizabeth from Pennsylvania
  • I've made this recipe a few times, a little different each time and it always turns out delicious and gets rave reviews! Super easy to make, and quick. Most recently I used 6 cups of frozen organic mixed berries, no peaches, and I forgot to add the almond extract. It was still wonderful and even better the next day as leftover. I plan to double this recipe sometime in a larger 13 x 9 pan for larger gatherings and will see how that works out.
  • star rating 08/09/2010
  • kmrose23 from KAF Community
  • This turned out great! The cinnamon and nutmeg added wonderful flavor to this recipe
  • star rating 04/16/2010
  • Rani from Allentown, PA
  • I prefer to convert all the recipes to weight measures to make substitutions more compatible with the balance of ingredients as presented in the original recipe. I used white-wheat flour, 50/50 Smart Balance Butter Blend, and 32 ozs. of a combo of frozen rhubarb and cherries. I used half the sugar in both filling and topping per some of the posters. I also used advice from the blueberry crisp blog entry and cooked the filling/thickener for 30 minutes in the oven till bubbly before adding the topping and baking for another 20 minutes. I did not use any nuts. The crisp sat for perhaps two hours before we sampled. I don't know what crisp is supposed to taste like, but my husband said it is tasty. It tastes good to me! Nice balance of sweet and tart, crisp and luscious.
  • star rating 09/08/2009
  • Angela from Eugene
  • This was a huge hit at a recent party. I agree with other reviewers that it is very sweet, but no complaints from anyone who ate it! I modified it for a friend with lots of food allergies--left out the nuts, used Earth Balance in place of butter, and gluten free flours in place of the all purpose flour. I chose this recipe to try because it looked like it would adapt well to these changes, and it turned out great! I used peaches, strawberries, and blueberries, all picked locally and frozen this summer. Yum!
  • star rating 08/21/2009
  • Marjie from Hood River, Oregon
  • I made this as directed using walnuts in the topping. It was easy and delicious. I agree that, for the fruit I used anyway, there was way too much sugar in the filling. I'd use less next time.
  • star rating 08/04/2009
  • Joan from Illinois
  • My son made this and it turned out perfect. He used the pie filling enhancer (from King Arthur, of course) and fresh peaches. We really liked the almond extract in it. We didn't think it was too sweet. Great recipe - we'll be making it often.
  • star rating 07/26/2009
  • verginia from california
  • Tried this with first peaches from my tree, made up a couple to freeze and one to eat. (peaches got away from me this year!) by far best crisp, crumble, betty what ever we decide to call it is best EVER!! Never though this would come from my lips, but even better than Mom's. I used the Cleargel--Great stuff!
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