Quick summer fruit crisp with granola topping

August 23, 2015 Published by Dina

Fruit crisps are a perfect summer dessert. They are easy to make and showcase beautiful local and seasonal fruits. You can make them for one or for a crowd with equal ease and if you have a nice large pan to bake it in it looks quite beautiful. For a crowd I bake the crisp in a large, shallow paella style copper pan, garnish with edible flowers and herbs on top and I consider it sophisticated in its simplicity.

I usually make a batch of crisp topping and keep it in the freezer and take out as much as I need to scatter over the fruits. Today I did something else: I used store bought granola for the topping and called it a day. Turned out great.

Quick fruit crisp with granola

Quick fruit crisp with granola

You can make a crisp with any summer fruits that are available. Stone fruits like peaches, plums and apricots work well as do berries such as raspberry, blueberries, blackberries etc. and I love rhubarb with another berry mixed in. I seldom make a  crisp with just one fruit variety, mostly I combine two or three. It’s also a good way to use leftover fruits that linger in your fridge or on the counter longer than intended.

Another little secret to share is a little of the salted orange caramel that I drizzled over the crisp just before serving. It added another interesting layer of flavour, but it’s not a must. What is a must (and I will be checking…) is that you serve this with a scoop of ice cream. Ice cream and crisps go together like a… you know the theme.


Serves 2.




3 cups chopped fruits (peach, plums, apricots, berries, any combination)

2 tablespoons sugar

2 teaspoons cornstarch

1/4 cup orange juice (or water)

Optional: 1 tablespoon melted butter




Combine the chopped fruits and sugar in a small bowl

Combine the cornstarch and juice, whisk until the cornstarch is dissolved and add to the fruits.

Drizzle the melted butter over the granola and mix.

Spoon the fruits into buttered crisp dishes, top with the granola.

Bake at 350F for about 20-25 minutes until topping is crisp and golden and the juices begin to bubble.

Remove from oven and let cool a bit.

Serve warm with vanilla ice cream.


You may also like: Plum or apricot crisp