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Summer Fruit Crisp

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Sue Gray

Summer Fruit Crisp Recipe

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.

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directions on our blog

At a glance

about 9 to 12 servings


Choose your measure:


  • 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



  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.
  8. Yield: 9 to 12 servings.