Summer Fruit Crisp

For the first time I can remember, I haven’t hated the summer weather this year. Sure, I’ve been counting down the days to fall because, well, fall is the best. But, this summer has been just lovely. There’s been a lot less hibernating on my part. Instead, I’ve been happily enjoying mild days and beautiful sunshine.

Of course, regardless of the temperatures, I always enjoy all the fresh summer fruit. I somehow tend to end up with handfuls of different berries and a few stone fruits. That is when this Summer Fruit Crisp happens.

Combine your favorite summer fruits with a cinnamon oat topping for this delicious Summer Fruit Crisp.

This is the kind of recipe that’s a staple for me. I love being able to throw this together quickly from whatever I happen to have in my kitchen. It’s a wonderfully simple and delicious dessert for when you need a last-minute dessert or for when you’re just craving a sweet, fruity treat.

The beauty of this crisp is that you can make it with just one of your favorite fruits, use a combination, or simply gather all the fruity odds and ends you have. I almost always use blueberries and plums because they are two of my favorites. But, you can toss in raspberries, peaches, blackberries, cherries, or whatever else strikes your fancy. It will also happily transition to fall with apples, pears, cranberries, and such.

Gather all your favorite summer fruits for this Summer Fruit Crisp topped with a cinnamon oat topping.

Once you have your fruits ready, just throw it all together, top it with a cinnamon-y oat topping, bake it, and then sit back and enjoy spoonful after spoonful of your warm, sweet, fruity, cinnamon-y, crunchy dessert. And, I highly recommend a scoop of ice cream on top.

If you can bear to share, this is the kind of dessert that will be the hit of your summer gatherings.

Summer Fruit Crisp

Prep Time: 20 minutes

Cook Time: 45 minutes

Yield: 8 to 10 servings

Summer Fruit Crisp


    For the fruit filling:
  • 5-6 plums, peaches, apricots, or other stone fruit, cut into slices
  • 2 cups berries or cherries
  • 1/2 cup packed light or dark brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice*
  • For the topping:
  • 2 cups rolled oats
  • 1/2 cup light or dark brown sugar
  • 1/2 cup all-purpose flour
  • 1 & 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, cut into cubes and slightly softened


To make the fruit filling:

Preheat oven to 375°. Lightly grease a 9-inch square baking pan.

Combine fruit, brown sugar, cornstarch, and lemon juice. Transfer to prepared pan and distribute evenly.

To make the topping:

Combine oats, brown sugar, flour, cinnamon, and salt. Add butter and mix using a pastry blender or a fork until mixture is crumbly.

Sprinkle topping mixture evenly over fruit.

Bake 40 to 45 minutes, until topping is browned and fruit is bubbly.

Serve warm or at room temperature.


*Vanilla extract is a great substitute for lemon juice for a little different flavor.

For more favorite summer recipes, see my Summer Baking Collection.

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  1. Kristi @ My SF Kitchen August 25, 2014 Reply

    What a beautiful and tasty looking fruit crisp! One of my favorite summertime desserts :)

  2. Ordinary Blogger August 25, 2014 Reply

    I have a similar crisp formula and also use whatever fruit looks nicest (or happens to be waiting forlornly in my fridge). I’ve never tried cinnamon in the topping. That sounds really nice. Will have to give it a shot.

  3. Joanne August 30, 2014 Reply

    I kind of have all the fruit on my counter right now. And the.boy says it must be used before we move. I see crisp in my future.

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