Fruit Crisp by Heart

  • Yield : 8 to 10 servings
  • Cook Time : 10m
  • Ready In : 5m
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  • 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


Step 1

Preheat the oven to 400 degrees F.

Step 2

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. 

Step 3

For the fruit: Toss the fruit with the cornstarch, granulated sugar as needed and the lemon zest if using.

Step 4

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.

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