There is only one thing I want to make when summers berry bounty is spilling over at the farmers market and it’s this ultimate fruit crisp. This golden fruit crisp is packed with juicy berries and crowned with a crunchy oat topping that just may be the best part.
But wait, there’s more. This isn’t just any fruit crisp. It’s a naturally sweetened beauty bursting with flavor because of my two secret weapons: cardamom and rich browned butter.
Cardamom is an underrated option. I think it pairs beautifully with the berries lending a warm and cozy flavor profile. I like to think of cardamom as the grown-up cousin to cinnamon. You can use them interchangeably, but the cardamom kicks it up a fancy notch that is well worth its addition.
And browned butter is just always a good idea! It offers deep, toasty notes that elevate the entire streusel into something truly special. It crackles and crisps up to golden perfection, forming crunchy clusters that pair perfectly with the berry medley beneath.
This fruit crisp truly is a celebration of summer in a dish. Whether you plan to share this at a family picnic, backyard BBQ or enjoy as a weeknight indulgence, this fruit crisp is sure to become your new seasonal staple!
Pin for Later:
Ingredients to make The Best Fruit Crisp Recipe
Berry Filling:
- Mixed Fresh Berry Medley (Blackberries, Raspberries, Strawberries, Blueberries)
- Sugar (I love maple syrup or coconut sugar)
- 1 Tbsp Cornstarch or Arrowroot
Streusel Topping:
- Oats
- Flour
- Browned Butter
- Sugar
- Vanilla
- Cardamom (or cinnamon)
- Salt
Optional Toppings:
- Whipped Cream
- Ice Cream
- Mint leaves
How to make The Best Fruit Crisp Recipe
- Preheat oven to 350 degrees F.
- Cut large fruit to your desired bite size pieces. In large bowl, gently mix together your berries, sugar and cornstarch or arrowroot. Let sit and meld together.
- To a medium size bowl, mix together oats, flour, sugar, cardamom, vanilla and salt.
- Prepare browned butter on your stovetop. *Melt butter in saucepan over medium heat. Swirl it occasionally until it starts to foam and the butter bits at the bottom turn golden with a nutty aroma. Remove from heat and add overtop off the dry oat mixture.
- Mix and combine everything together until everything is coated and clumping together.
- Pour berries into a 9×9 pan or 10 inch cast iron skillet. Crumble the oat mixture evenly overtop the fruit.
- Bake for 45-50 minutes until the topping is golden and the filling is bubbling at the edges.
- Cool Slightly: I recommend letting the crisp rest for about 15 minutes before serving. This allows the juices to thicken and prevents any impatient mouths from burning 🙂 Enjoy!
How to make Browned Butter:
Simply melt one cup of butter on stove in a medium size pan over low heat. Bring butter to a slow boil. The butter will appear foamy and grow slightly, that’s why I suggest using a medium sized pan.
After about 5 minutes, whisk the butter. It will still be foamy, but as you keep mixing you will slowly start to see the color change from yellow to brown. There should be some brown specks at the bottom.
The smell will also change and become nutty flavored. Once you’ve reached this browned butter status, remove from heat.
Do I have to brown the butter?
No. You do not have to. If you would rather just melt the butter and pour it overtop your dry mixture, go for it!
The browned butter does however, elevate this dish offering you a new twist on a classic crisp that you may have never tried, so I highly recommend browning the butter if you have time to do so. 🙂
Storing Leftovers
Store any leftovers covered in the fridge for up to 5 days. See below for reheating instructions.
Can I make this fruit crisp ahead?
Yes! I have two options for you.
First you can prepare both the filling and topping a day in advance and refrigerate them separately in containers. Then assemble just before baking.
Second is you can bake it ahead of time and then reheat it before you are ready to eat. Reheat in your oven at 350 degrees F for 13-15 minutes.
Both of these options are helpful for when you need to free up your day so you don’t have to prepare everything at once.
How to reheat The Best Fruit Crisp Recipe
Whether you’re heating up the leftovers or reheating the whole dish because you made it ahead of time, here is how you reheat this fruit crisp.
Preheat your oven to 350 degrees F. Add your crisp to the oven for 13-15 minutes until it’s warmed through.
Remove and enjoy!
Want a little extra crunch?
Sprinkle a few more chopped nuts to the oat mixture before baking. I love slivered almonds, or chopped pecans or walnuts. I recommend adding 1/2 cup nuts if you want to add a little more crunch. Yummy!
Let’s make The Best Fruit Crisp Recipe
The Best Fruit Crisp Recipe
There is only one thing I want to make when summers berry bounty is spilling over at the farmers market and it's this ultimate fruit crisp. This golden fruit crisp is packed with juicy berries and crowned with a crunchy oat topping that just may be the best part.
Ingredients
Berry Filling:
- 6 cups mixed fresh berries (cut large pieces if necessary)
- 1/4 cup Sugar (I love maple syrup or coconut sugar)
- 1 Tbsp Cornstarch or Arrowroot
Streusel Topping:
- 1 cup Old Fashioned Oats
- 1 cup Flour (almond flour works too!)
- 1/2 cup Sugar
- 1 tsp Cardamom (or cinnamon)
- 1 tsp Vanilla
- 1/2 tsp Salt
- 1/2 cup (1 stick) Butter
Optional Additional Toppings:
- Vanilla Ice Cream
- Whipped Cream
Instructions
- Preheat oven to 350 degrees F.
- Cut large fruit to your desired bite size pieces. In large bowl, gently mix together berries, sugar and cornstarch or arrowroot. Let sit and meld together.
- To a medium size bowl, mix together oats, flour, sugar, cardamom, vanilla and salt.
- Prepare browned butter on your stovetop: Melt butter in saucepan over medium heat. Swirl it occasionally with whisk until it starts to foam (3-5 minutes) and the butter bits at the bottom turn golden with a nutty aroma. (watch carefully so you don't burn it!) Remove from heat and add browned butter overtop off the dry oat mixture.
- Mix and combine everything together until it is coated and clumps together.
- Pour the berries into a 9x9 baking dish or 10 inch cast iron skillet. Crumble the oat mixture evenly overtop the fruit.
- Bake for 45-50 minutes until the topping is golden and the fruit filling is bubbling at the edges.
- Cool Slightly: I recommend letting the crisp rest for about 15 minutes before serving. This allows the juices to thicken and prevents any impatient mouths from burning 🙂 Enjoy!
Notes
Store any leftovers covered in the fridge for up to 5 days.
Skip to Recipe
Leave a Reply