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Fresh Fruit Crisp

Fresh Fruit Crisp

Course: Dessert
Cuisine: American, Dairy-free, Kosher, Pescatarian, Vegetarian
Keyword: 9 days, Dairy, Egg-free, Husband-approved, Kid-friendly, Make-ahead, Milchig, Nut-free, Shabbat, Sukkot, Super Simple
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8
Calories: 177kcal
Warm cinnamon apples in their own incredible sauce topped with a crisp and buttery dough baked overtop. Simpler than a pie, but oh so scrumptious, fruit crisps are a fall favorite recipe of mine.
Print Recipe


  • 4 Cups Fruit peeled and chopped into chunks
  • ¼ Cups Sugar
  • 1 teaspoons Cinnamon
  • ½ Cups Flour
  • ½ Cups Oats
  • ¼ Cups Coconut
  • ¼ Cups Brown Sugar
  • 4 Tablespoons Margarine or Butter melted


  • Preheat oven to 350 degrees. Lightly grease an 8x8 cake pan.
  • Toss the fruit in the Sugar and Cinnamon. Allow to sit 5-10 minutes.
  • Spread the fruit mixture into the prepared pan.
  • Mix the Flour, Oats, Coconut, Brown Sugar in a bowl until evenly combined.
  • Drizzle in the melted Margarine or Butter and mix thoroughly with a fork.
  • Evenly spread the topping mixture over the fruit.
  • Bake at 350 for 30 minutes.
  • Fruit Crisp is done when the fruit is all soft and the juices have created a sauce, which bubbles up through the now crisp and browned top crust.


Serve warm with ice cream or whip cream. This dish can be frozen once cooked. Reheat at 350 until hot.


Sodium: 58.5mg | Sugar: 19.7g | Calories: 177kcal | Fat: 5.4g | Protein: 2.5g | Carbohydrates: 30.8g