| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 10 min |
| Yield: | 8 to 10 servings |
| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 10 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 part all-purpose flour (we used 1/2 cup)
- 1/2 part brown sugar (we used 1/4 cup)
- Pinch cinnamon
- Pinch salt
- 1 part cold unsalted butter in cubes (we used 1/2 cup)
- 1 part rolled oats (we used 1/2 cup)
- About 6 parts fruit (we used 3 cups sliced peaches, or about 8 peaches; see Cook’s Note)
- 1 teaspoon cornstarch per 1 cup fruit (we used 3 teaspoons)
- Granulated sugar, depending on the sweetness/ripeness of the fruit
- Lemon zest, if desired
Instructions
- Preheat the oven to 400 degrees F.
- For the crisp: Mix together the flour, brown sugar, cinnamon and salt in a bowl. Using a pastry blender, 2 knives or a food processor, cut in the butter. Stir in the oats.
- For the fruit: Toss the fruit with the cornstarch, granulated sugar as needed and the lemon zest if using.
- Transfer the fruit mixture to a baking dish and top with the crisp mixture. Bake until the middle is warmed through and the top is crispy and golden brown, 50 to 55 minutes.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 145 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 2 g |
| Sugar | 10 g |
| Protein | 2 g |
| Cholesterol | 24 mg |
| Sodium | 17 mg |
| Serving Size | 1 of 10 servings |
| Calories | 145 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 2 g |
| Sugar | 10 g |
| Protein | 2 g |
| Cholesterol | 24 mg |
| Sodium | 17 mg |
Reviews
Excellent! I love the way this is written, to let the amount of fruit you have determine the amount of topping. I had fresh raspberries, blueberries and plums, so put about half a cup of sugar for 8 cups of fruit. I accidentally doubled every ingredient except butter and it was still delicious. Thanks again, Katie Lee !
Well, I made it with fresh peaches and some blueberries. For me, I would add more sugar to the peaches, I used just a tablespoon. I would leave out the lemon zest (just a suggestion anyway), I would also use salted butter for the crumble. I did put in a “pinch” of salt in the original recipe but it wasn’t salty enough. It’s not bad but I would make those adjustments.
Amazing! I made it with ripe fresh peaches! I’m actually a horrible backer! I just redeemed my self! Thank you Katie! I missed you today on the Kitchen .
I made it with peaches. Delicious! Love Katie Lee’s recipes.
I made this with blueberries and strawberries. It was crispy and delicious. Will definitely make this again.
I made a berry crisp several years ago and it was amazing, but I never could find the recipe again- no other recipes were quite right, until this one! I added a smallish bag of frozen berries (strawberries, blueberries, blackberries) and took a shot in the dark at how much sugar to add (5 tablespoons), and it turned out perfectly! Thanks Katie!
It is very good. My wife did not add sugar to the peaches so it is not too sweet.