Breakfast Fruit Crisp

4.00 avg. rating (80% score) - 2 votes

Breakfast Fruit Crisp

Yield: 16 servings


  • 16 cups of mixed fresh or frozen fruit
  • 1-1/2 cups rolled oats
  • 1-1/2 cups light brown sugar
  • 1 cup flour
  • 1/2 cup (4 ounces) melted butter


Preheat oven to 350 degrees F. Distribute fruit evenly among 1-cup ramekins or custard cups. Lightly press fruit into bottom of ramekin.

In separate bowl, mix oats, brown sugar, and flour. Add butter and stir until blended, leaving some lumps. Lightly press topping on top of fruit in ramekins. Topping should be mounded slightly, as fruit will settle during cooking.

Bake until fruit is soft and bubbling, about 25 minutes. Serve warm, with light cream or vanilla yogurt if desired.

  • I added some cinnamon to the topping, and used it on blueberries. Excellent, easy, and everything on hand. I did scale it down without a problem.


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