All-Season Fruit Crisp Recipe

In an ingredient household, sometimes it’s really hard when you just want a sweet treat, but you don’t have a lot of energy to make something. What am I supposed to do? Eat a handful of sugar?

What I do have most of the time is a freezer full of fruit, and sometimes I even have some in the garden! So, when I do have the energy, I whip up a batch of this crisp topping to keep in the freezer. Then when I want a little sweet something, I grab some frozen or fresh fruit, fill up a little ramekin and make myself an individual sized fruit crisp.

You can pretty much use any fruit, which makes this recipe super versatile – if something is in season, use that because the flavor will be out of this world. But you can easily use frozen fruit too. In fact, sometimes frozen is better. I’ve included my favorite combinations and lots of ways to use different fruits in the recipe card below.

Some of my favorite fruits and fruit combos are:

Blueberry with lemon juice
Blackberry and pear!
Rhubarb with ginger
Raspberries 
Rhubarb
Strawberry Rhubarb
Strawberry 
Pear
Apples
Peach
Plums and Peaches
Blackberry

Print Recipe

Every Season Fruit Crisp

I keep this in the freezer all the time – and whip up a crisp any time I'm in the mood for something sweet. This uses whatever seasonal or frozen fruit you have available

Prep Time10 minutes mins

Cook Time40 minutes mins

Course: Dessert, Snack

Keyword: crisp, fall dessert, fruit crisp, seasonal dessert, seasonal fruit, spring dessert, summer dessert, winter dessert

Servings: 1

Equipment

• 1 food processor
• 1 8 oz ramekin – 1 for each fruit crisp you want to make

Ingredients

Crisp Topping

• 136 grams coconut oil – put this in the freezer for 20 minutes before using
• 116 grams filberts (hazelnuts)
• 96 grams almonds
• 100 grams unsweetened coconut flakes
• 86 grams almond flour
• 146 grams sugar
• 7 grams salt
• 2 grams cinnamon
• 1.6 grams nutmeg

Fruit Filling:

• 3/4 cup your chosen fruit (check list below to see how much and whether it should be frozen or not)
• 1/2 tsp tapioca starch
• 1 tsp sugar (depends on fruit – check list below!)

Instructions

• Make sure the coconut oil is in the freezer, so it will be nice and hard when you need it.
• Place the filberts and almonds in the food processor and process until coarsely ground.
• Add the rest of the topping ingredients to food processor and pulse to combine.
• Cut the chilled coconut oil into small pieces and add to food processor.
• Process until mixture looks like “nubby wet sand”. Don’t go too long, you don’t want to form a dough.
• Transfer topping to a bowl or ziplock bag and refrigerate or freeze until ready to use.
• When you're ready to bake a crisp, fully preheat your oven to 350°F or 180°C.
• I like to use my ramekin to measure how much fruit I need. I fill it up almost to the top. Then transfer it to a bowl for the next step.
• Mix the fruit with the tapioca starch and the teaspoon of sugar (if needed).
• Put the fruit mixture back in the ramekin. Top with about 3 tablespoons of the crisp topping.
• Place ramekins on a baking sheet lined with parchment paper and place in the oven. Bake for 40 minutes.
• Let crisps cool for 20 minutes at least before eating.

Notes

This recipe will make enough for many individual fruit crisps. Keep it in the freezer and simply scoop out what you need. 

Nutrition Info Per 60g Serving of CRISP TOPPING only: 300kcal, 30g fat, 31g carbohydrates, 4g fiber, 5g protein.

The crisps are delicious the next day too. Make extra and pop in the fridge for a delicious breakfast or treat the next day! We also love them topped with vanilla ice cream.

You can use fresh or frozen fruit. Frozen fruit is less likely to boil over the top of the ramekin, but some are better fresh!

Always cut the fruit into small pieces – about 1cm or 1/2 inch cubes – so lots will fit in the ramekin.

Sugar Free Options: You can easily switch out erythritol sweetener for the sugar for a sugar free version. You can also leave the sugar out altogether and use honey. For that, drizzle a little honey on the fruit, and then again, drizzle a healthy amount on top of the crisp topping.

Oats for Almonds Switch: You can switch out the whole almonds and the filberts for oats if you prefer. Don’t process them by themselves though, just add all the topping ingredients together and process them as directed.

Here are my favorite fruits and combinations:

Raspberries – always use frozen, and CRUSH them! If you don’t crush them, they will boil up and sink down to not-very-muchness. 

Blueberries – often do not need sugar. They are best if you put the fruit and tapioca starch into the ramekin and then pour 1/2 tablespoon of lemon juice over that before adding the topping. 

Rhubarb – needs 2 tsp of sugar per ramekin. Add a 1/2 tsp of ground ginger per ramekin – it’s so good! Add 1 tablespoon of water before adding the topping

Strawberry Rhubarb – Add 1/2 tsp of ground ginger per ramekin. I generally do fresh rhubarb and frozen strawberries, but you can freeze the rhubarb too. This combination only needs the regular 1 tsp of sugar.

Strawberry – these are going to give the right amount of moisture if they’re frozen, but you can do fresh as well.

Pear – this is soooo tasty. Pears should be used fresh, and they should be nice and ripe. They do not need sugar, but 1/2 tsp of ginger and another 1/2 tsp of cinnamon per ramekin is pretty yummy. The can be peeled, or not.

Apples – This is the classic fall treat! Apples should be used fresh and need to be peeled. If you use sweet apples, they don’t need sugar. Granny Smith do need the sugar. Add 1/2 tsp ginger and/or 1/2 tsp cinnamon per ramekin.

Peach – nice ripe peaches will probably not need sugar. They don’t need to be peeled, and they can be fresh or frozen.

Plums and Peaches – Mix them together for a bright and fruity treat! They probably don’t need sugar.

Blackberry – blackberries are best used frozen. Adding 1/2 tsp of ginger is really good.

Blackberry Pear – if you’re using ripe pears, this combo won’t need sugar. Blackberries should be frozen, but pears are probably best fresh. Add 1/2 tsp ginger. Extra cinnamon and nutmeg would be good too.