Seasonal Fruit Crisp / Cobbler Recipe
served warm with housemade vanilla ice cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fruit Filling
Crisp Topping
Vanilla Ice Cream (optional)
Method
Fruit Filling
- 1
Prepare the Fruit
Wash, peel (if needed), and chop the seasonal fruits into bite-sized pieces. Place them in a large mixing bowl.
- 2
Mix the Filling Ingredients
Add granulated sugar, lemon juice, cornstarch, ground cinnamon, and salt to the fruit. Toss gently to combine until the fruit is evenly coated.
- 3
Transfer to Baking Dish
Spread the fruit mixture into an even layer in a greased 9x13 inch baking dish.
Crisp Topping
- 4
Combine Dry Ingredients
In a medium bowl, mix together rolled oats, flour, brown sugar, ground nutmeg, and salt.
- 5
Add Butter
Pour the melted butter into the dry ingredients and mix until the mixture is crumbly and well combined.
- 6
Top the Fruit
Evenly spread the crisp topping over the fruit filling in the baking dish.
Baking
- 7
Bake the Crisp
Preheat the oven to 350°F (175°C). Bake the fruit crisp for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling.
- 8
Cool Slightly
Remove from the oven and let it cool for about 10 minutes before serving.
Vanilla Ice Cream (optional)
- 9
Prepare Ice Cream Base
In a saucepan, combine heavy cream, whole milk, and granulated sugar. Heat over medium heat until the sugar dissolves.
- 10
- 11
Cook and Cool
Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove from heat, stir in vanilla extract, then cool completely before churning in an ice cream maker.
