A simple, customizable fruit crisp featuring seasonal berries and a buttery oat topping—perfect for summer gatherings.
Adapted from the recipe by Alexis deBoschnek via Side Dish.
Serves 6 to 8
Prep time: 20 min
Bake time: 40 min
Total time: 1 hr
Ingredients
*Ingredients available from the Saratoga Farmers’ Market
Filling
- ½ tablespoon unsalted butter
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- Zest and juice of 1 lemon
- 1 teaspoon vanilla extract*
- ¼ cup all-purpose flour or almond flour to make it gluten-free
- ¼ teaspoon kosher salt
- 8 cups fresh* or frozen fruit, thawed if frozen, cut into bite-size pieces
Topping
- ¾ cup all-purpose flour or almond flour to make it gluten-free
- 1 cup old-fashioned rolled oats
- ½ cup light brown sugar
- ½ teaspoon kosher salt
- 8 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 375°F.
- Grease a 9×13-inch baking dish with ½ tablespoon of butter. If you’re using a 7×11-inch baking dish, place it on top of a rimmed baking sheet to catch any rogue drippings.
- In a large bowl, whisk together the sugar, brown sugar, lemon zest and juice, vanilla extract, flour, and salt. Add your fruit of choice and stir to combine. Transfer the filling to the prepared baking dish.
- In a large bowl, whisk together the flour, oats, brown sugar, and salt.
- Add the butter and stir to combine until the oats and flour are completely covered in butter. Sprinkle the topping in an even layer over the filling.
- Bake until the topping is golden brown and the fruit is bubbling, 40 to 45 minutes. Let cool for at least 15 minutes before serving. Crisps can be made up to 2 days ahead and reheated as necessary.
