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.
You might also like:
Skillet Apple Crisp with Brown Butter Sauce
Blackberry, Peach & Pistachio Crisp
I haven’t had a good fruit crisp in a while and I am LONG overdue! I love all the wintry fruits in this. And that it’s health food. And therefore breakfast-worthy.
This is one of my favourite desserts and I love that you can eat it all year round depending on what’s in season. Lovely!
This is our go-to winter dessert! Especially since our counters are overflowing with apples and citrus, and the freezer has leftover cranberries from Thanksgiving!
Happy New Year! I made apple crisp last Thanksgiving too and couldn’t find my recipe afterwards haha. This version with different kinds of winter fruit sounds delicious!
Fruit crisps are really one of the best things in life! They never get old. Love this gluten-free version!
I’m so behind on your posts! :(
Fruit crisps are always a great idea, no matter what the season! This looks amazing, I love that happy, buttery crumb topping. (Thanksgiving feels like only last week to me!) :D