Fruit Crisp

Crisp topping

  • 1 cup butter
  • 1 1/3 cup rolled oats
  • 1 1/3 cup brown sugar
  • 2 1/3 cups flour
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg

Fruit filling

  • 3 cups cubed fruit
  • 2 tbsp sugar

Crisp topping

  1. Mix dry ingredients until well incorporated.
  2. Melt butter completely. Add to dry ingredients and mix until dough-like.
  3. In a 9”x13” glass pan, grease pan. Divide crisp topping into two halves.
  4. Press down one half of crisp topping until it coats all of the pan. Pack so that it makes a 1 piece layer.
  5. Add the fruit on top of the bottom crust.
  6. Take the remaining crisp and make a top crust over the fruit.
  7. Bake at 350 F for about 30 minutes or until the fruit is bubbly and the crisp topping is brown.


  • For the fruit filling:
  • Apple Crisp: slice 4 granny smith apples, coat with lemon juice, and add to pan.
  • Berry Crisp: 1 cup blueberries, 1 cup strawberries, 1 cup raspberries, 1 cup blackberries mixed with sugar.
  • Mango and Raspberry Crisp: 2 mangoes cubed, mixed in with 1 cup raspberries, lightly coat with sugar.