Fall Harvest Fruit Crisp

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This warm, sweet fruit crisp with a crunchy, cinnamon oatmeal topping is just the BEST. As the weather begins to cool slightly apples, pears, peaches and even plums ripen and a Fall Harvest Fruit Crisp is the PERFECT way to enjoy the fruitful bounty. This crisp is a cinch to put together with pantry staples and is WONDERFUL with Homemade Ice cream. You could really use any fruit, berry or combination of fruit, fresh or frozen. Today I picked pears. Come along with me!

Nothing says fall like a warm cinnamon scented kitchen as soon as you walk in the door. As the air becomes cooler and the leaves turn color, I begin to turn inward. I lean into my home and all things comfort and cozy.

The oven gets turned back on and I begin to BAKE without worrying about heating up the kitchen. One of my go-to, quick desserts is FRUIT CRISP.

I recently had a sweet friend reach out and offer her pear tree to me. Of course I jumped at the chance!

Join me on YouTube and watch: A Day in the Life: Groceries, Thrift Shopping, Pear Picking & Fall Dinner & Dessert Inspiration!

I call this recipe, FALL HARVEST FRUIT CRISP because I tend to make it in the fall when apples, peaches and pears are in abundance in NW Montana. – but really you can make this any time of year.

The filling is sweet, soft and warm with cinnamon. The topping is crisp oatmeal flavored with sugary, cinnamon goodness. It is just so, so good!

Serve right out of the oven with homemade ice cream! – SWOON

The Best Fruits for Fall Harvest Fruit Crisp

Cane Fruits/Berries: Strawberries, raspberries, blueberries, blackberries (Huckleberries in Montana!)

Berries are a BEAUTIFUL option for a harvest fruit crisp. Mixing strawberries with rhubarb is one of my favorite SPRINGTIME combos – So much so, that I ask for that instead of cake for my Birthday every year!

Berries tend to be pretty juicy so I would definitely use the full 1/4 cup of flour in the filling to keep it from baking up too runny. You may need more or less sugar to taste.

Stone Fruits: Apricots, peaches, cherries, nectarines or plums –

For stone fruits, you will want to make sure the pits are removed.

I prefer to remove skins of peaches and sometimes apricots but don’t mind to leave nectarine or plum skins.

Pome Fruits: Apples or Pears

Prepare pome fruits by giving them a good cold water rinse. Slice the flesh away from the core. I will usually peel apples but the skin of pears is thin enough, I tend to leave it on . This is totally up to personal preference.

Apples and pears tend to be less juicy when baked so I lean towards the 1/8 cup of flour for the filling!

What You Will Need for Fall Harvest Fruit Crisp

For the Crisp Topping

• Salted, room temp butter- 2 sticks (1 cup)
• All-purpose flour – 1 1/2 cups
• Oats – 1 1/2 cups
• Salt – 1/2 tsp
• Packed brown sugar – 1 cup
• Baking powder – 1 tsp
• Cinnamon – Tbsp

For the Fruit Filling:

• 6 cups Fruit
• 1/4 cup sugar (may need more or less depending on sweetness of fruit being used) – feel free to use maple or coconut sugar instead of refined white here!
• 1 Tbsp lemon juice
• 1/8 – 1/4 cup of flour (if your fruit is juicy use 1/4 cup)
• 1 tsp vanilla
• 1 tsp cinnamon (optional)

How to Make Fall Harvest Fruit Crisp

First Step: Prepare the Crisp Topping –

1. Preheat oven to 350 degrees. 
2. Mix softened butter, flour, oats, brown sugar, baking powder, salt and cinnamon in a large bowl with a pastry blender or your fingers. 
3. Mix until topping comes together in coarse crumbs and all flour is mixed in – add a bit more flour if the topping is pasty and not crumbly.
4. Set aside and get ready to prepare your fruit!

Next Step: Prepare the Fruit –

1. Butter or nonstick spray a 9×13 baking dish or 2 smaller dishes.
2. Prepare your fruit of choice by washing, peeling (if desired) and slicing. You will need approximately 6 cups of fruit total. You could certainly mix different kinds of fruit too!cinnamon
3. Berries can be washed drained and used whole. Make sure to remove pits from cherries!
4. Peel apples, peaches or apricots and remove pits/cores – slice thin
5. Pears can cored and sliced but don’t even need to peel them. 
6. Mix fruit with sugar, flour, lemon juice and vanilla. 
7. OPTIONAL: If you love an extra warm cinnamon flavor you can add that to the filling too. 
8. Pour prepared fruit into the baking pan. Fruit shrinks down when baked so don’t be afraid to pile it in. Just leave room for topping!
9. Top with crumble crisp topping mixture and bake at 350 degrees for 35-40 minutes or until top browns and inside is hot and bubbly!
10. Serve warm with ice cream or cold! Your preference.

Hello Friend!

Thank you for stopping by the blog. I pray for a safe, warm and healthy Fall for you. May it be filled with all manner of warmth and comfort – from the food you eat to the company you keep. LOVE & hugs to you and yours.

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Harvest Fruit Crisp

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

This basic fruit crisp recipe will become your go-to dessert or anytime treat. It is amazing will fall fruits like peaches, apples, pears and plums but you can certainly use strawberries, blueberries, raspberries or a personal favorite - strawberry rhubarb. Feel free to be creative with the fruit combo!

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Ingredients

Crisp Topping

• 2 sticks (1 cup) salted, room temp butter
• 1 1/2 cups all-purpose flour
• 1 1/2 cups oats
• 1 cup packed brown sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 Tbsp cinnamon

Fruit Filling:

• 6 cups Fruit
• 1/4 cup sugar (may need more or less depending on sweetness of fruit being used)
• 1 Tbsp lemon juice
• 1/8 - 1/4 cup of flour (if your fruit is juicy use 1/4 cup)
• 1 tsp vanilla
• 1 tsp cinnamon (optional)

Instructions

Prepare the Crisp Topping:

1. Preheat oven to 350 degrees.
2. Mix softened butter, flour, oats, brown sugar, baking powder, salt and cinnamon in a large bowl with a pastry blender or your fingers.
3. Mix until topping comes together in coarse crumbs and all flour is mixed in - add a bit more flour if the topping is pasty and not crumbly
4. Set aside.

Prepare the Fruit:

1. Butter or nonstick spray a 9x13 baking dish. Wash and prepare your fruit by peeling and slicing. You will need 6 cups of fruit total.
2. Blueberries, strawberries and raspberries can be washed drained and used whole.
3. Peal apples, peaches or apricots and remove pits/cores - slice thin
4. Pears can cored and sliced but don't even need to peel them.
5. Mix fruit with sugar, flour, lemon juice and vanilla.
6. OPTIONAL: If you love an extra warm cinnamon flavor you can add that to the filling too.
7. Pour prepared fruit into the baking pan.
8. Top with crumble crisp topping mixture and bake at 350 degrees for 35-40 minutes or until top browns and inside is hot and bubbly!
9. Serve warm with ice cream or cold any time of day! Your preference.

Notes

Feel free to use any kind of fruit combination. Here are some favorites:

• Apple - Raisin
• Strawberry - Rhubarb
• Blueberry - Apple
• Mixed Berry

Did you make this recipe?

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