“I don't like oats on my fruit crisps, but like the crunchy, caramel topping. A friend in Sacramento gave me this recipe, & have been making it for years. I've looked for others, but haven't found one as easy or as good! I have tried it with just peaches, just blueberries, and mixed berries, and all worked well!”

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. Butter a 9-inch deep dish pie plate or other casserole.
  3. In a large bowl, mix fruit and cinnamon.
  4. Pour fruit into pie plate or casserole.
  5. Put flour & sugar into a food processor & pulse to mix.
  6. Turn on food processor and SLOWLY add beaten egg through feed tube.
  7. Mix just until the consistency of damp sand.
  8. If over processed, a dough will form.
  9. You DO NOT want this!
  10. Sprinkle flour, sugar, egg mixture over fruit.
  11. Jiggle pan slightly to settle topping, but do not pack down.
  12. Slowly drizzle melted butter over topping.
  13. Bake crisp on a foil lined baking sheet for 30- 45 minutes.
  14. Crisp should be bubbly & deep golden brown.
  15. Check after 30 minutes.
  16. If not browned continued to check every 5-10 minutes until desired doneness & color.
  17. Serve warm, either plain or with vanilla ice cream.

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