Summer Fruit Crisp is a simple, homemade dessert that highlights your favorite seasonal fruits. A sweet oat-and-brown-sugar topping with crushed pretzels gives this crisp a delightful crunch and a hint of salt that balances the sweetness.
Summer Fruit Crisp:
This vibrant dessert is incredibly adaptable — use whatever fruit you have on hand and it will turn out beautifully. I’ve previously shared recipes for cherry and strawberry crisps, but this version is intended to be a versatile base so you can mix and match fruits. The topping is my favorite part: it’s the classic oat and brown sugar crumb, made more interesting with crushed pretzels for a touch of salt and extra texture. The contrast of salty crunch and juicy fruit is irresistible.
Preparation is quick. The crisp bakes for about 40–45 minutes, and it takes roughly 10–15 minutes to assemble, making it a great option for a fast, impressive dessert.
Notes and Tips:
- Make this in a 9×9-inch dish or an 8-inch dish, or use a 10–12-inch cast iron skillet. If using cast iron, choose a skillet at least 10 inches to prevent bubbling over.
- You will need 6 cups of sliced fruit total. A mix of peaches, strawberries, and cherries is excellent, but peaches, plums, nectarines, raspberries, or blueberries all work well. No need to peel peaches or nectarines — just pit and slice. Cherries can be pitted and left whole.
- Fresh lemon juice is optional but brightens the filling. Use fresh lemon juice rather than bottled, or omit if you prefer.
- Frozen fruit is fine if thawed slightly first. Avoid using fruit that is still rock-solid from the freezer so it cooks evenly.
Enjoy!
~Nichole
Summer Fruit Crisp
Ingredients
FOR THE FILLING
- 6 Cups Fresh Fruit: Sliced Peaches/Plums/Nectarines Sliced Strawberries, Pitted Cherries, Whole Raspberries or Blueberries.
- 1 teaspoon Lemon Juice
- 1/3 Cup Granulated Sugar
- 1/4 Cup All Purpose Flour
FOR THE TOPPING:
- 1 1/2 Cups Crushed Pretzels
- 1/3 Cup Old Fashioned Oats
- 1/3 Cup All Purpose Flour
- 1/4 Cup Packed Brown Sugar
- 1/4 Cup Granulated Sugar
- 1/2 Cup Butter Melted
Instructions
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Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish or a 10–12-inch cast iron skillet and set aside.
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In a large bowl, combine the fruit, lemon juice (if using), granulated sugar, and 1/4 cup flour. Stir until the fruit is well coated.
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Transfer the fruit mixture to the prepared baking dish.
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In a separate bowl, combine the crushed pretzels, oats, 1/3 cup flour, brown sugar, granulated sugar, and melted butter. Mix with a fork until the topping is crumbly.
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Sprinkle the topping evenly over the fruit.
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Bake for 35–45 minutes, until the filling is hot and bubbling and the topping is golden. Serve warm, optionally with ice cream.