Easy Peach Crisp Recipe + A Guide to Fruit Crisps

Fruit Crisp Recipe Tips + Tricks

You can make really any type of fruit crisp that you can dream of. Fruit crisps are so versatile and are perfect for using up ripe or overripe fruit that no one in your house wants to eat. In fact, ripe fruit and berries are more soft and sweet which is perfect for a crisp. Here are some tips:

• FRUIT: The basic rule of thumb for any type of fruit crisp is to use about 6 cups of chopped fruit or berries. And you can use any type of fruit or mixture of fruit. Ripe or overripe fruit is perfect for fruit crisps because they’re soft and sweet. You can also use thawed frozen fruit.
• OATS: You can use quick oats or rolled oats.
• FLOUR: You can use any type of flour: all purpose flour, whole wheat flour, gluten free flour, or a half and half mixture of flour and almond flour.
• CRUMBLE TOPPING + VARIATIONS: Before baking you can add up to 1/4 cup COMBINED of additional ingredients to the flour mixture: chopped nuts, hemp hearts, wheat germ or oat bran. Sometimes I’ll also add 1-2 teaspoons of chia seeds or flax seeds. If the mixture looks a little dry after mixing in the melted butter, just add more melted butter.
• BUTTER: I use salted butter. Sometimes I like to substitute the butter with melted coconut oil.
• SWEETNESS: As a general rule I add about 1/3 cup sugar to the fruit mix. But sometimes some fruit needs a little less or a little more sugar. If you’re making a rhubarb crisp you may want to increase the sugar slightly to balance the tartness from the rhubarb. Or if you have really sweet berries, you may want to decrease the sugar. You can adjust the sweetness to fit your preferences.
• BAKING DISH: Use any oven safe baking dish or deep pan (9-inch).
• LEFTOVERS: Store any leftovers in an airtight container in the fridge for up to 3 days.