fruit crisp with strawberries & blueberries

When I was in high school, I started collecting recipes from magazines, newspapers, the internet, those little quarter-page recipes they have in the bulk section at grocery stores, and pretty much anywhere else I could go to get my hands on some recipes. I’ve now filled up an entire binder of recipes that are either on my wish list to make, or they are tried-and-true family recipes passed down from older generations. I’ve got everything in here, from tempeh & sweet potato hash to upside-down banana split pie! So of course I couldn’t leave my treasured binder of collected recipes out of my cooking-from-my-cookbooks challenge! And since I’m cooped up in my apartment all day on this nation-wide quarantine, why not make my humble abode smell like baked cinnamon, sugar, butter and fruit? Yummmm.
Therefore, I present to you… FRUIT CRISP!

Honestly, it’s pretty funny to flip through this binder of collected recipes. I literally organized it into sections with tabs and labels. Everything is in plastic page protectors, so that no messy spills ruin a treasured recipe. I’m such a nerd that I even found my hand-written notes that I used to take while watching Good Eats. Who does that?? Me, apparently. And you would have thought that after watching so many cooking shows & after reading so many recipes and kitchen how-to’s, that I would have at least an ounce of culinary skill. Well my friends, I certainly wish that was the case. But in other news: total days without self-induced food illness: 42. I think that’s a new record. Yay me ;p

I HIGHLY recommend you bake a fruit crisp. Like, today. They are so easy and so versatile. If you managed to stockpile frozen fruit, you could use that. All the frozen fruit has been completely wiped out of every grocery store near me though, so I opted for some fresh strawberries & blueberries. You can use seasonal fruit you get from a farmer’s market (are those still open right now??) And you can also mix up the crisp part (aka the crumbly, crispy delicious topping.) I think the BEST fruit crisp I ever ate was baked with fresh marionberries and blackberries and it had oats and brown sugar in the crisp. There are so many possibilities!! Try it!! You could also make it with…
Mixed Berry Crisp with ICE CREAM (YAS)
A Fruit Crisp Made by Heart (next-level)
Rhubarb Crisp with Oats (helloooooo summer)
Coconut + Oats with Zero Refined Sugar (a healthier option)
Sour Cherries + Pistachios (why? it’s Martha Stewart, so it must be fancy?)

My favorite way to a eat fruit crisp is with greek yogurt or labneh. The sweetness and chewy/crispy texture of the fruit crisp really go well with the tang and creaminess of the yogurt.

fruit crisp
from The Oregonian


– 8 cups fresh seasonal fruit [I used strawberries & blueberries]
– 3/4 cup all purpose flour [I used Bob’s Redmill 1-to-1 Gluten Free Baking Flour]
– 3/4 cup granulated sugar [I reduced the sugar to 1/2 cup and it’s still perfectly sweet]
– 1/2 tsp salt
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/2 cold unsalted butter (1 stick) cut into small pieces


– Preheat oven to 375 F.
– Butter a 2-inch-deep 2-quart baking dish.
– Clean and prepare the fruit and spread it out evenly in the dish.
– Use a mixer or food processor to blend the cold butter with the dry ingredients until it looks like coarse bred crumbs.
– Scatter the topping evenly over the fruit. Tap the dish a few times on the counter to settle the crumb topping.
– Bake ~ 50 to 55 minutes, until the topping is golden brown, the juices are bubbling and the fruit is tender and pierced with a fork.
– Enjoy 🙂

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