How do I love thee, fruit crisp? Let me count the ways: warm from the oven, drizzled with citrus glaze or cream, dolloped with whipped cream, over ice cream, oatmeal, pancakes, or yogurt, for dessert or breakfast. Mix and match fresh local fruits, spices, and nuts for a myriad of ways to serve comfort in a bowl!

Streusel Topping

¾ C all-purpose flour
¾ C packed light brown sugar
¼ C scant granulated sugar
¾ C old-fashioned oats
1 tsp cinnamon
½ tsp nutmeg (freshly grated is best)
½ C walnuts, chopped (optional)
10 T sweet butter, softened


3-4 large baking apples (about 1 ½ lbs), peeled, cored, and cut into chunks (Granny Smith, Honey Crisp, or Golden Delicious are best)
1 lb cherries, pitted and halved
½ lb blueberries
¾ C packed light brown sugar
2 T cornstarch
2 tsp cinnamon
½ tsp nutmeg (freshly grated is best)
2 T fresh lemon juice
Zest of 1 lemon
1 tsp vanilla extract


Preheat oven to 350 degrees. Butter a square or oval baking dish. In a bowl, combine all streusel ingredients except butter; mix well. Add softened butter and stir with a fork (or your clean hands) until crumbles form; set aside.
In a large bowl, whisk together brown sugar, cornstarch, spices, salt and lemon zest. Add apples and berries and toss gently. Add the lemon juice and vanilla; mix. Pour fruit mixture into the prepared baking dish/dishes. Top with streusel filling. Bake approximately 30 minutes, until streusel is golden brown and fruit juices are bubbling. Cool 30 minutes before serving; store leftovers in the refrigerator.


To change your recipe for the seasons:

  • Use about 3 pounds of fruit total, whatever ratio you like
  • Cut fruits the same size so they cook evenly
  • Crisp can be baked in two smaller casserole dishes, or 6 small ramekins
  • Substitute nuts you prefer or use a good granola/crushed granola bars
  • Orange zest and juice can be used instead of lemon
  • Jazz up the flavor with different spice blends that complement your fruits. Try apple pie, pumpkin pie, or gingerbread spices
  • Easily adapt your crisp for gluten-free diets with gluten-free flour and oatmeal or rice flour, and nuts or gluten-free granola in the streusel topping


For more of Sue’s tips, more recipe options, and spice mixes, visit