Seasonal Fruit Crisp with Oatmeal Pecan Streusel

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Simple Fruit Crisp with Fresh Seasonal Fruits and Crunchy Crumble: This homemade fruit crisp is a simple yet irresistible dessert made with fresh seasonal fruit and a crunchy oat-pecan streusel topping. Whether you use peaches, apples, plums, or berries, this recipe highlights natural sweetness with a buttery, golden crumble that bakes to perfection. It’s easy to prepare, customizable with your favorite fruits, and perfect for gatherings, weeknight treats, or cozy weekends. Serve warm with ice cream or whipped cream for the ultimate comfort food experience.

Fruit Crisp

Fruit Crisp

Recipe by YummieJoyTreats
0.0 from 0 votes

A warm, comforting dessert made with fresh fruit and a crunchy oat topping. This easy fruit crisp is the ultimate comfort dessert. Juicy fruit baked under a buttery oat-pecan streusel topping. Perfect with peaches, apples, berries, or whatever’s in season, it comes together quickly and bakes into a golden, bubbling treat. Best served warm with a scoop of vanilla ice cream.

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Servings

7

servings
Prep time

20

minutes
Cooking time

30

minutes

Ingredients

  • For the Topping (Streusel)

  • 8 tablespoons (115 g) unsalted butter

  • 1/4 cup (50 g) packed dark brown sugar

  • 2 tablespoons (25 g) granulated sugar

  • 1/2 cup (65 g) all-purpose flour

  • 1 cup (108 g) rolled oats

  • 1/2 teaspoon kosher salt

  • 1 cup (120 g) chopped pecans

  • For the Fruit Filling

  • 2 pounds (910 g) fresh fruit (peaches, apples, berries, or a mix )

  • 1/4 cup (30 g) all-purpose flour

  • 2 tablespoons (25g) granulated sugar (or more to taste)

  • 1 teaspoon lemon zest

  • 1/2 teaspoon ground ginger (optional)

  • Pinch salt

Instructions

  • Make the Topping
  • In a medium bowl, combine butter, brown sugar, 2 tablespoons granulated sugar, ½ cup flour, oats, and salt.
  • Mash with a fork or your fingers until clumps form.
  • Stir in the pecans.
  • Freeze for 15 minutes (or refrigerate up to 1 day in a sealed container).
  • Prep the Oven
  • Preheat the oven to 375°F (190°C).
  • Prep the Fruit
  • Peel peaches or apples. Remove pits or cores from stone fruits. Rinse berries.
  • Cut larger fruits into wedges or chunks.
  • Toss the fruit in a large bowl with ¼ cup flour, two tablespoons sugar, lemon zest, ginger (if using), and a pinch of salt.
  • Taste and add more sugar if the fruit is too tart.
  • Assemble and Bake
  • Place fruit in a 10–12 cup (2.4–2.8 L) baking dish.
  • Sprinkle the cold topping evenly over the fruit.
  • Bake for about 30 minutes, until the topping is golden brown and the fruit is bubbling at the edges.
  • Cool and Serve
  • Let cool for at least 20 minutes before serving so the juices can thicken.
  • Serve warm with vanilla ice cream or whipped cream.

Notes

  • The sugar quantity in the topping and fruit filling can be adjusted to taste.
  • This recipe works with almost any fruit: peaches, apples, plums, nectarines, or berries. A mix of fruits adds extra flavor and color.
  • The streusel should look like chunky granola before baking. If it feels too dry, add a little extra butter. If too wet, sprinkle in a bit more flour or oats.
  • The topping (streusel) can be made up to 1 day ahead. Store it in the fridge in an airtight container until ready to use.
  • Nut-Free Option: Skip the pecans or replace them with sunflower seeds, pumpkin seeds, or more oats.
  • Gluten-Free Option: Use gluten-free oats and a 1:1 gluten-free flour blend.
  • Store leftovers covered in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to crisp the topping again.

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