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!
Today I decided I was tired of eating cereal for breakfast and wanted something a bit more interesting. I’ve been buying all kinds of fruit by the carton since they are so ripe and delicious this time of year. When they are in danger of getting too ripe I like to make a crisp. Making a flourless fruit crisp is a great way to use a bunch of them at one time and get a delicious breakfast… and lunch… and after dinner snack. You can even make individual fruit crisps in small ramekins. They are easy to store in the fridge and you'll always have the perfect size.
Another awesome plus is that it’s gluten-free! If there’s a way to get away with making something gluten-free, I call it a bonus!
How to make gluten-free fruit crisp
- Make the fruit mixture: Slice the fruit and combine it with lemon juice, corn starch, and sugar. The amount of sugar depends on how sweet the fruit already is. Sometimes you barely need to add any sugar at all.
- Make the topping: Stir together the granola (it's best if it has no dried fruit or large nuts), oats, brown sugar, salt, and butter.
- Bake: Layer the fruit in a baking dish and the crunchy granola mixture on top. Bake it up until the sides are nice and bubbly and the top is a golden brown. Eat with a scoop of ice cream and a dollop of whipped cream!
Variations of fresh fruit crisps
You can create so many different combinations of fruit to match your mood for this crisp. Make sure to get them when they are in season so they have the most flavor. Take a look at this chart from Shari's Berries to see when fruits are in season in the U.S. But in keep in mind, the most important part is that crunchy and buttery goodness on top!
- Peach Raspberry
- Blueberry Lemon
- Strawberry Rhubarb
- Nectarine Cherry
- Plum Peach
- Apple Blueberry
- Strawberry Blueberry Raspberry
**SLS Pro Tip** Make sure to test the sweetness before adding any sugar. It's best to combine fruits that are a contrast to each other in order to balance out the flavors.
What's the difference between a crisp and a crumble?
This is a common question and can be confusing when looking at recipes online. It's actually very simple. A crisp is when the topping is made with oats or granola and usually flour (although this one doesn't include any) and butter. It has a crunchy texture. A crumble is made with flour and butter, and generally, no oats, which creates a dough-like consistency and is soft when baked. They are both delicious options.
How to store your fruit crisp dessert
Since this dish has cooked fruit, you should store it in an air-tight container in the refrigerator for up to 5 days. You can freeze an unbaked fruit crisp in a tightly wrapped baking dish for up to 3 months. To cook, set the oven to 375 degrees and bake for about 60 minutes or until the sides are bubbly and the top turns a golden brown. You may need to cover it with aluminum foil if the top starts to brown before the crisp gets bubbly on the sides. Just remember to uncover it for the last few minutes if it still needs to get that beautiful golden brown top.
If you try it out, let me know how it goes in the comments or on Instagram, Facebook, or Pinterest.
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!
Ingredients
- 4 cups fruit sliced
- 2 tablespoons corn starch
- ½ lemon juiced
- ⅛ cup sugar
- 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
Notes
Here are some variation ideas you can try:
- Peach Blueberry
- Blueberry Lemon
- Strawberry Rhubarb
- Nectarine Cherry
- Plum Peach
- Apple Blueberry
- Strawberry Blueberry Raspberry
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