Save A comforting, budget-friendly dessert featuring sweet frozen fruit and a golden oat topping—perfect for using pantry and freezer staples.
The first time I made this fruit crisp was after a big freezer clean-out. It was such a pleasant surprise that frozen fruit baked up so juicy and that oats gave the topping a crunchy finish.
Ingredients
- Mixed frozen fruit: 6 cups (such as berries, peaches, or apples)
- Granulated sugar: 1/3 cup (adjust to taste depending on fruit)
- All-purpose flour or cornstarch: 2 tbsp
- Lemon juice: 1 tbsp
- Ground cinnamon (optional): 1/2 tsp
- Old-fashioned rolled oats: 1 cup
- All-purpose flour: 1/2 cup
- Brown sugar, packed: 1/2 cup
- Ground cinnamon: 1/2 tsp
- Salt: 1/4 tsp
- Unsalted butter, melted: 1/2 cup
Instructions
- Preheat:
- Preheat the oven to 350°F (175°C)
- Prepare fruit:
- In a large bowl, toss the frozen fruit with sugar, flour or cornstarch, lemon juice, and cinnamon. Spread evenly into a 9x13-inch (or similar) baking dish.
- Make topping:
- In another bowl, mix the oats, flour, brown sugar, cinnamon, and salt. Pour in melted butter and stir until clumps form.
- Assemble:
- Sprinkle the oat mixture evenly over the fruit.
- Bake:
- Bake for 35–40 minutes, or until the topping is golden brown and the fruit is bubbling.
- Serve:
- Let cool slightly before serving. Enjoy warm, optionally with vanilla ice cream or yogurt.
Save This fruit crisp became a family favorite when my kids helped sprinkle oats and sneak bites of fruit straight from the bowl. Now, we share it warm with a scoop of vanilla ice cream at every get-together.
Allergen Information
Contains wheat (flour), milk (butter). For gluten-free, use certified gluten-free oats and flour blend. Always check ingredient packages for allergies.
Required Tools
Large mixing bowl, measuring cups and spoons, baking dish (9x13-inch or similar), mixing spoon or spatula, oven
Nutritional Information
Per serving: 290 calories, 10 g total fat, 48 g carbohydrates, 3 g protein.
Save Dig into this easy dessert and enjoy warm, juicy fruit with a crisp oat topping. It makes a sweet finish for any meal and is even better the next day.
Recipe Help & FAQs
- → Can I use fresh fruit instead of frozen?
Yes, fresh fruit can be used; adjust sugar and baking time as fresh fruit releases more juice.
- → How do I make the topping extra crunchy?
Add chopped nuts like walnuts or pecans to the oat topping for additional texture and crunch.
- → Is it possible to make a dairy-free version?
Use melted coconut oil or plant-based butter substitutes instead of unsalted butter in the topping.
- → What type of oats works best?
Old-fashioned rolled oats provide the best texture and absorb moisture well in the topping.
- → Can I prepare this ahead of time?
Yes, assemble the crisp and refrigerate before baking; bake fresh when ready to serve.