Any Fruit Crisp (+ Gluten Free Option)

You've Gotta Make this Fruit Crisp!

I absolutely adore making crisps - my blackberry apple crisp is a highlight of August for my family - not least of all for how adaptable they are. Make a cranberry apple crisp in winter, or gluten-free rhubarb crisp in late spring; the options are truly almost endless.

The key is to use fresh, in-season produce (though I'll give some tips on how to make a crisp from frozen fruit lower down in this post, too) to really highlight whatever season you find yourself in. And, you can throw together different fruits (think nectarine and blueberry, blackberry and peach), adjust the topping a bit, switch up the sugars, adjust the spices, and so much more. This is your solid base for ANY fruit you want to turn into a crisp. So, why make it?

• Literally any fruit will do. A crisp is as amazing made with fruit pulled straight from the tree as it is when made with fruit that's going slightly soft. You can even use frozen fruit, though I always advocate for using fresh.
• This recipe is a great base. Use it as your starting point, then let your imagination go wild.
• Easy to adapt. Need it gluten-free, vegan, dairy-free, gluten-free AND dairy-free? No worries, it's completely doable.
• It's always a crowd-pleaser. And I mean always. Tell me who can resist that lightly crunchy, beautifully buttery topping balanced over a sweet and jammy filling - I'll wait.

Ingredients Needed

I've included an overview of what you'll need below - you can use your preferred type of flour, and you can see some fruit filling ideas lower down. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions.

• Oats - I love old-fashioned rolled oats in crisp toppings - they add a wonderful texture that toasts up beautifully (like in a gluten-free granola). In a pinch, you can use instant oats.
• Flour - Any type of flour will do, from all-purpose, whole grain pastry flour or spelt flour, gluten-free flours such as oat flour, brown rice flour, or a homemade gluten free flour blend or a purchased blend. (You can also learn how to make oat flour if needed.)
• Brown sugar - Light or dark brown sugar is fine in both the topping and the filling. I used dark brown sugar here.
• Spices - Ground ginger and cinnamon add warmth.
• Salt - I used fine sea salt, and table salt is also fine.
• Butter - Unsalted, melted butter holds the topping together.
• Fruit - About 9 cups of fruit. This can include pitted and sliced stone fruit, berries, apples, or a combination.
• Starch - A starch, such as arrowroot, tapioca, or cornstarch, helps to bind the filling.
• Vanilla - Pure vanilla extract or vanilla bean paste adds depth of flavor.

Fruit Filling Ideas

• Berries - Make a simple blueberry or blackberry crisp, or do a mixed berry crisp.
• Stone fruit - Peaches, nectarines, plums, oh my! Use about 5 pounds of stone fruit. You can leave the skins on or take them off.
• Apples - I love an apple crisp dressed with cinnamon and a hint of maple syrup! I always peel my apples before slicing them up for a crisp.
• Combinations - Think outside the box and pair stone fruit with berries, apples with dried fruit, and more. My favorite combos include: peach and blueberry, blackberry and apple, nectarine and blackberry, and strawberry rhubarb crisp.

Tips for the Perfect Crisp

• Chill the topping. I always place my bowl of topping in the fridge to chill while I make the filling. This lets the butter firm up slightly, making for a crisper topping later. If you find that the topping is too firm when you take it out of the fridge, break it up with your hands before scattering it over the filling.
• Enjoy at any temperature. Crisp tastes amazing warm, at room temperature, or even straight out of the fridge.
• Let it rest. After removing the crisp from the oven, let it sit for at least 15 minutes so that the filling sets up a bit.
• Sweeten to taste. Some fruit will be on the sweeter side, depending on how ripe it is or what type it is. You may want to add more or less sugar after tasting the fruit (I always recommend doing this before you start to make the crisp so that you have an idea of how sweet or not the fruit you're using is).
• Make it smaller. This makes a large amount of crisp, great for larger gatherings, but if you want to whittle it down a bit, simply halve the recipe.
• To serve: Vanilla ice cream is my favorite accompaniment to crisp, and whipped cream or a drizzle of salted caramel sauce is also lovely. Or enjoy crisp at breakfast with regular or Greek yogurt.

Proper Storage & Reheating

• Counter - Cover the crisp with plastic or foil and store it on the counter for up to 2 days.
• Fridge - Place leftover cooled crisp in an airtight container or leave it in the baking pan, cover it tightly, and store it in the fridge for up to 5 days. 
• Freezer - Freeze the whole crisp by wrapping the baked and cooled crisp in a layer of plastic and a layer of foil, then store it in the freezer for up to one month. You can reheat the crisp directly from the freezer: Remove the plastic and foil, and place it in a preheated 350˚F oven and heat until it's hot all the way through.
• To Reheat - Enjoy your crisp cold, or warm it up in a preheated 350˚F oven until the topping is crisp and the filling is bubbly. Or heat portions in the microwave in 30-second increments until warm.