A classic staple, this easy (and healthy) fruit crisp is a go-to dessert when I need something sweet on a Sunday afternoon!
This recipe has been on my site for 3 years now, but after making a crisp for dessert with friends yesterday afternoon, I decided it needed a quick update! It was a great way to use up some of my raspberries too. Winning.
I grew up on fruit crisp. It was a quick dessert for those Sunday afternoons when we were all craving something sweet. I modified the recipe several years ago and it is every bit as good, if not better than the old version I remember. The coconut sugar makes the top extra caramelized/crunchy, and I love that. Fruit crisp is lovely because it’s so versatile when you want certain flavors.
Some of my favorite varieties are:
- raspberry peach
- blackberry peach
Okay fine, I will eat any ol’ kind! I love that it’s fruit, but with the simple addition of a little crumble topping, you feel like you are eating something naughty. EASY.HEALTHY.GOOD. That’s all you really need to know!
- 4 1/2 c fruit – peaches, apples, pears, berries, etc. Get creative!
- 1/2 tsp cinnamon
- 1 T whole wheat flour
- 1/2 c oats (I use old fashioned)
- 1/2 c whole wheat flour
- 1/2 c coconut sugar
- 1/2 c butter, cold
- Preheat oven to 350 degrees.
- In a 9×13 pan, add fruit mixed with flour and cinnamon.
- In a medium bowl, add topping ingredients except butter and stir to combine.
- Add butter to the bowl and cut into other ingredients using a pastry blender until chunks form and butter is incorporated.
- Crumble topping over the fruit in the pan evenly.
- Bake for 30 minutes until edges are bubbly and topping is crisp!
- Serve alone, with fresh cream, or ice cream.