I made this fruit crisp so long ago, I had to hunt through piles and piles of notes and butter-stained papers to find it. Well, I guess Thanksgiving wasn’t that long ago, but right now it feels like a lifetime.
Fruit crisps are one of my favorite desserts. I mean, anything that is served warm with ice cream is always good, but since there is fruit you can pretty much rationalize that it is healthy, too. This version is a good compromise since it is made with oatmeal and oat flour. Butter, sugar, what? Just look at all that fruit!
I’ve actually been making a version of this for years but wanted to take out the gluten so that my sister could also enjoy it for the holiday. Honestly, you don’t miss a thing. I could not taste a difference and neither could any of our guests.
- 4 ounces (~1 cup) oat flour (I pulsed my oatmeal in the food processor until it was the consistency of flour)
- 3⅜ ounces (~1 cup) old fashioned oatmeal
- 5.5 ounces (~2/3 cup, tightly packed) light brown sugar
- 4 ounces (1/2 cup / 1 stick) unsalted butter at room temperature, cut into small cubes
- 6 medium apples (preferably a combination of honey crisp and granny smith)
- 3 large pears, any type (ripe but still firm)
- 2 cups fresh or frozen cranberries
- 5⅝ ounces (~3/4 cup) granulated sugar
- 1⅜ ounces (~1/3 cup) oat flour (I pulsed my oatmeal in the food processor until it was the consistency of flour)
- ½ tablespoon ground cinnamon
- 1 tablespoon fresh lemon juice (~1/2 lemon)
- 3 ounces (6 tablespoons / ¾ stick) unsalted butter, chilled, cut into small pieces
- Pre-heat oven to 350 degrees; grease a 9x13 or two 8-inch square baking dishes and set aside
- In a medium bowl, prepare topping; mix together oat flour, oatmeal and brown sugar
- Add butter and use fingers to combine until mixture is slightly lumpy; set aside
- Prepare filling; In a very large bowl, stir together fruit, granulated sugar, oat flour, cinnamon, lemon juice and butter
- Spread filling into prepared baking dish(es); sprinkle evenly with topping
- Bake for about 1 hour 20 minutes or until filling is bubbling, apples can be poked with a fork and topping is browned; if you see that topping has started to get to brown, lightly cover with tin foil for remainder of baking time
*If serving to someone with a gluten allergy make sure your ingredients are labeled gluten-free
Best served warm with vanilla ice cream or frozen yogurt.
The entire dish can be made ahead of time and kept in refrigerator until ready to bake; may require extra cooking time if cold
Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.
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