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Fresh peaches, blueberries and blackberries in a glass bowl sitting on top of a wood cutting board

Summer Fruit Crisps

Course: Dessert
Cuisine: American
Keyword: Fruit
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 346kcal
These Summer Fruit Crisps are the perfect dessert on a warm summer day. Go with the freshest fruit from your farmer's market. We really love fresh peaches, blueberries and blackberries. Top with ice cream!
Print Recipe


  • 1/2 cup plus 2 tablespoons all-purpose flour divided
  • 1/2 cup graham cracker crumbs
  • 1/2 cup old-fashioned oats
  • 1/2 cup unsalted butter, chilled 1 stick
  • 1/4 cup firmly packed light brown sugar
  • 1/8 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/4 tsp Kosher salt
  • 4 fresh peaches peeled, pitted and sliced
  • 1 pint fresh blueberries washed
  • 1 pint fresh blackberries washed
  • 1 tsp vanilla extract
  • 1/3 cup sugar
  • 1 tsp cornstarch
  • Vanilla ice cream for topping


  • Pre-heat oven to 400 F.
  • Lightly spray 4 to 6 individual baking dishes (mini cast iron skillets are best) with nonstick cooking spray. Set aside.
  • In a food processor, pulse together 1/2 cup flour, graham, cracker crumbs, oats, butter, brown sugar, cinnamon, nutmeg, and salt until crumbly (don't over process, make sure it's good and crumbly). Set aside.
  • In a medium bowl, stir together peaches, blueberries, blackberries, and vanilla.
  • In a small bowl, combine sugar, remaining 2 tablespoons flour, and cornstarch and sprinkle over fruit, stirring to combine. Let stand for 10 minutes.
  • Divide fruit among prepared dishes and then sprinkle with oat mixture.
  • Bake 25 minutes. Check after about 15 minutes, and if starting to brown, cover with foil.
  • Let cool on a wire rack for 10 to 15 minutes.
  • Serve with ice cream.


Calories: 346kcal