Summer Fruit Crisp in 3 Easy Steps
Fruit crisp is the perfect way to use any extra ripe fruit you may have on hand. The top is crispy, crunchy, and oh-so-buttery It can be eaten for breakfast or for an after-dinner dessert, and it's gluten-free!
Servings 4 people
Equipment
- 8x8 inch baking dish
- 1 large bowl
- 1 small bowl
- large spoon
Ingredients
Fruit Blend
- 4 cups fruit sliced
- 2 tablespoons corn starch
- ½ lemon juiced
- ⅛ cup sugar
Topping
- 1 cup of your favorite granola without dried fruit
- 1 cup old fashioned oats
- ¼ cup brown sugar
- ½ teaspoon kosher salt
- ⅓ cup melted butter
Instructions
- Heat the oven to 350 degrees.
- Combine the nectarines, raspberries, corn starch, lemon juice, and sugar. Stir this together and place in a 9x13 inch baking dish. Smooth the top down, so the topping will be smooth as well.
- For the crunchy topping, stir together the granola, oats, brown sugar, salt, and butter. Layer this on top of the fruit.
- Bake for 25 - 30 minutes.
Notes
**Notes**
Here are some variation ideas you can try:
- Peach Blueberry
- Blueberry Lemon
- Strawberry Rhubarb
- Nectarine Cherry
- Plum Peach
- Apple Blueberry
- Strawberry Blueberry Raspberry