Summertime fruit is some of the most delicious there is. And while eating it raw, chilled, and on the beach is up there in my top three ways to enjoy the glut of the season, another one that can’t be dismissed is the simplicity of a fruit crisp. Baked fruit topped with a sweet, crumbly, buttery topping — it’s so good. Plus, like so many other summer recipes I love, it’s simple and easy to make. Fruit in a baking dish, topped with this easy crisp topping, baked, and then enjoyed with some whipped cream, cold ice cream, or my new favorite, an easy (i.e. cheat) diplomat cream.
This is clearly a great topping for a fruit crisp, but it’s also great baked on its own as a kind of super sweet dessert granola. It’s delicious served simply over ice cream, with panna cotta, or even used as a topping for a fruit pie.
Like so many other summer recipes I love, it's simple and easy to make. Fruit in a baking dish, topped with this easy crisp topping, baked, and then enjoyed.
Ingredients You Need
- Cold butter, cubed – I use salted butter here. You want the butter to be cold for this, it’ll give the crisp that extra “crispy” texture.
- Almonds, optional — Chopped, sliced or slivered, or swap in hazelnuts or walnuts.
- Flour – All-purpose flour if perfect for this.
- White sugar
- Dark brown sugar – Light brown sugar works too.
- Rolled oats
- Vanilla extract
- Almond extract, optional
A note on those almonds: I love the almond flavor in this crisp topping — I think it pairs well with just about any fruit — but if almonds aren’t your thing, or you just don’t have them, leave them out. Or, sub in another nut you like, such as hazelnuts or walnuts.
How to Make This Easy Crisp Topping
- Preheat your oven to 375°F (190°C).
- Combine all the ingredients in a bowl and mix with your fingertips, pressing everything together with the butter. Keep mixing until you have a rough mixture with a few bits left that are around the size of a chickpea.
- If making a fruit crisp: Scatter the topping over your prepared fruit filling and bake at 375°F (190°C) for 40 minutes. The top should be golden brown and crisp, and the filling should be bubbling.
- If baking the topping on its own: Spread it in an even layer on a parchment-lined baking sheet and bake for 20 minutes, or until golden brown.
- Remove from the oven and let cool for at least 10 minutes before serving.
To Store: Let the crisp topping cool completely and store in an airtight container at room temperature. Should stay fresh for about a week.
To Freeze: I like to make a big batch of this and store it, uncooked, in the freezer for whenever I want to make a quick fruit crisp. Stash it in a ziplock bag in a thin, flat layer, then once fully frozen you can break it up and keep it in the freezer to use whenever you want. To use, simply assemble a fruit crisp as you normally would, scatter over the frozen crisp topping, and bake.
More Recipes to Try
The Best Cherry Crisp – This classic cherry crisp is made with fresh cherries and uses this delicious, crunchy almond and oat topping!
Crumble Topping – An easy, freezer-friendly crumble topping made with malted milk powder — perfect over any seasonal fruit.
Blueberry Crumble – A wild blueberry filling with a buttery, golden crumble topping made with malted milk powder and a hint of almond.
Vanilla Panna Cotta with Blueberry Sauce – A creamy vanilla bean panna cotta topped with a simple blueberry sauce and a crunchy almond, oat, and malted milk crumble.
Apple Tarte Tatin – An easy apple tarte tatin made with store-bought puff pastry, a dark caramel syrup, and perfectly roasted apples.
Pavlova with Balsamic Strawberries – Light vanilla pavlova topped with whipped cream and balsamic macerated strawberries — one of my favorite summer desserts.
Blueberry Pie – A classic, easy blueberry pie recipe. Simple, perfect, and the peak of summer — but you would also make it with frozen blueberries!
All-Butter Pie Crust – A fool-proof recipe for an all-butter pie crust. No lard or shortening needed, just flour, butter, water, and salt.
The Best Crisp Topping
Ingredients
- 4 tablespoons cold butter cubed, I use salted butter here
- 22 grams almonds optional — ~20 whole almonds, chopped, sliced or slivered, or swap in hazelnuts or walnuts
- 4 tablespoons all-purpose flour
- 2 tablespoons white sugar
- 2 tablespoons dark brown sugar light brown works too
- 2 tablespoons rolled oats
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract optional
Instructions
- Preheat oven to 375°F (190°C).
- To make the crisp topping, combine all the ingredients in a bowl and mix with your fingertips, pressing and crumbling the ingredients together. Keep mixing until you have a sandy mixture with a few bits left that are around the size of a pea. Set aside.
- If making a fruit crisp: Scatter the topping over your prepared fruit filling and bake at 375°F (190°C) for 40 minutes. The top should be golden brown and crisp, and the filling should be bubbling.
- If baking the topping on its own: Spread it in an even layer on a parchment-lined baking sheet and bake for 20 minutes, or until golden brown.
- Remove from the oven and let cool for at least 10 minutes before serving.
- To Store: Let the crisp topping cool completely and store in an airtight container at room temperature.
- To Freeze: I like to make a big batch of this and store it, uncooked, in the freezer for whenever I want to make a quick fruit crisp. Stash it in a ziplock bag in a thin, flat layer, then once fully frozen you can break it up and keep it in the freezer to use whenever you want. To use, simply assemble a fruit crisp as you normally would, scatter over the frozen crisp topping, and bake.
Notes
Did You Make This Recipe?
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Hi, I'm Rachel — the cook, photographer, and recipe developer behind Most Hungry.
This is my go-to spot for bold, approachable recipes rooted in Italian and Italian-American cooking, from hand-rolled fresh pasta to fall-off-the-bone ribs. Great food should be fun, doable, and absolutely delicious. Learn more about me →
FAQs
What’s the difference between a crisp and a crumble topping?
A crisp topping includes oats, which gives it a slightly chewier, and crispier texture. A crumble topping skips the oats and give you a topping that’s more more like a coffee cake. Both are delicious, and the terms often get used interchangeably.
Do I need to use the almonds?
No, they’re optional. I love the flavor they add, and think it pairs well with just about any fruit, but you can leave them out entirely or swap in another nut you like, such as hazelnuts or walnuts.
Can I make this ahead of time?
Yes — that’s actually the best way to use this recipe. Make a big batch, freeze it flat in a ziplock bag, and scatter it over fruit straight from frozen whenever you want a quick dessert.
What fruit works best with this crisp topping?
Almost anything really — cherries, blueberries, peaches, apples, plums, or a mix of whatever you like. Toss your fruit with a little sugar, cornstarch, and lemon juice before topping so it thickens slightly as it bakes.
Can I use this topping for something other than a fruit crisp?
Yeah, that’s what I do! Bake it on its own on a sheet tray, about 20 minutes, and use it to top ice cream, panna cotta, pudding, etc. Or you could even use it to top a pie if you want something different than a lattice crust.
How long will this crisp topping last in the freezer?
It should last about 3 months in the freezer. Make sure to store in an airtight ziplock bag.
