Hot Fruit Crisp Recipe

Prepare fruit

Preheat the oven to 375°F (190°C). Lightly butter or spray a 9-inch (23 cm) round or an equivalent 8x8-inch baking dish.

Peel (if using apples or pears) and core apples/pears and cut into 1/2-inch slices or bite-size pieces. If using berries, leave whole or halve large berries. Combine prepared fruit in a large mixing bowl until you have about 6 cups.

Add 1 tablespoon granulated sugar, 2 tablespoons brown sugar, 1 tablespoon lemon juice, 1 teaspoon cornstarch, 1 teaspoon ground cinnamon, and 1 teaspoon salt to the fruit. Toss gently until fruit is evenly coated and the cornstarch is distributed — this will thicken released juices during baking.

Transfer the fruit mixture to the prepared baking dish and spread it into an even layer. If the fruit is very juicy, mound slightly in the center to allow topping to sit well.

In a medium bowl combine 1 cup rolled oats, 3 tablespoons all-purpose flour, 1 tablespoon packed brown sugar, 1 tablespoon finely chopped nuts, 1 teaspoon ground cinnamon, and 1/4 teaspoon sea salt. Stir to blend dry ingredients.

Cut 3 tablespoons cold unsalted butter into small cubes. Use a pastry cutter, two forks, or your fingertips to rub the butter into the oat mixture until the mixture resembles coarse crumbs and some pea-size butter bits remain. The topping should hold together slightly when pressed.

Evenly sprinkle the crisp topping over the fruit in the baking dish, covering as much of the fruit as possible. Lightly press so the topping contacts the fruit juices but remains loose for crisping.

Place the baking dish on a sheet pan to catch any bubbling juices and bake in the preheated 375°F (190°C) oven for 30–35 minutes, or until topping is golden brown and fruit is bubbling around the edges. For a deeper color, broil on high for 1–2 minutes—watch carefully to avoid burning.

Remove from oven and let the crisp rest for 10 minutes to thicken slightly before serving.

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. If using, sprinkle 1/2 teaspoon lemon zest over the top for a bright finish.