The Very Best Fruit Crisp

By • August 5, 2010 8 Comments

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Author Notes: When it is the heart of the summer, and fresh fruit is abundant, I begin to have a hankering for a freshly baked fruit crisp. Over the years I have experimented with crisps, cobblers, and other fruit desserts. I created what is now my favorite summer dessert : a combination of plums, apricots and blueberries, tossed with some sugar and flour so that the juices would not become too runny. For a topping, I used a combination of oats, flour, butter, and sugar. You can add chopped nuts if you want. THis is good warm and also cool or room tempaerature.


Serves 6

  • 6 red plums, sliced in quarters
  • 6 apriocts, quartered
  • 2 cups blueberries
  • 5 tablespoons raw sugar
  • 3 tablespoons whole wheat pastry flour
  • 1 tablespoon fresh lemon juice
  • 1/2 cup rolled oats
  • 2 tablespoons butter
  • 1/2 teaspoon cinnamon
  1. Mix fruit, 2 Tbsp of the surgar and 1 Tbsp of the flour. Mix in the lemon juice. Place in buttered gratin pan.
  2. Mix in a food prcoessor the remaining sugar, flour, oats, butter and cinnaomon. Sprinkle over the fruit.
  3. Bake in a 375 degree oven for 30-40 minutes. The curst will be golden and you can see the fruit juices oozing.
  4. Let cool for about 10 minutes before serving. Top with ice cream or a good vanilla yogurt.

More Great Recipes: Fruit|Desserts|Plums|Blueberries

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Comments (8) Questions (0)


about 5 years ago AppleAnnie

What a lovely photo! I am a fan of using raw sugar in fruit desserts, it seems to enhance the flavor.


about 5 years ago JoanG

I agree, thanks!


about 5 years ago Sagegreen

I like the combination very much, good choices!


about 5 years ago JoanG

Thank you!


about 5 years ago drbabs

Barbara is a trusted source on General Cooking.



about 5 years ago JoanG

Thank you! I agree!


about 5 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Gorgeous! The blueberries are such a good idea. I've saved this, and plan to try it on Sunday. ;o)


about 5 years ago JoanG

I hope you will like it! I eat it for breakfast, lunch and dinner!