12 Fruit Crisps for Every Season
From apple in the fall to strawberry-rhubarb in the spring.
Just like cobbler, fruit crisp is a dessert for all seasons, ready to be adapted based on what’s ripe and fresh. And they’re pretty simple to make, too—as Susan Spungen wrote in the intro for her skillet apple-ginger crisp recipe, “there are few things better (or easier) than a fruit crisp. It’s extremely hard to mess it up—even if you aren’t a baker.”
With that in mind, we’ve gathered some of our favorite fruit crisp recipes so you can try them out at home. They include a wide variety of fruits, whether you’re in the mood for strawberries and rhubarb, peaches and blackberries, or a mix of berries all piled into one skillet. Whichever you choose, you’ll end up with a satisfying dessert, and a weekend baking project for any time of the year. Check out the full spread below.
Susan Spungen’s skillet apple-ginger crisp gets “zingy bright flavor” from candied ginger in the topping, and it’s pretty easy to riff on. Swap in different apples if you don’t have Granny Smith, try it with pears, or go for peaches or nectarines in the summer—you can throw some berries in too, she says. Granny Smith apples also star in Tanya Holland’s crisp, as “their tartness is delicious with the sweet, crunchy oat-flecked crumb topping.”
Paige Grandjean’s brandied apple crisp with hazelnuts (pictured), features a brandy-spiked homemade caramel sauce and a hazelnut and oat topping. And if you need a gluten-free apple crisp, try Anna Painter’s.
David Lebovitz’s pear crisp with polenta-pecan topping (pictured) can be covered and kept at room temperature for one day, if you want to make it in advance. And in Suzanne Goin’s crisp recipe, caramelized pear wedges come together with dried cranberries and a buttery topping. Once it’s cooled down a bit, it pairs perfectly with ice cream (as do many crisps), so make sure you have your favorite flavors on hand in your freezer and dig in.
Peach and Other Stone-Fruit Crisps
Grace Parisi’s peach-gingersnap crisp only requires seven ingredients: unsalted butter, peaches, light brown sugar, fresh lemon juice, all-purpose flour, a pinch of salt, and coarsely crushed gingersnaps. (The topping comes together in seconds.) Kierin Baldwin has a recipe for a peach crisp, too (pictured), whose brown-butter crumble topping includes three kinds of sugar for maximum flavor: granulated, turbinado, and dark brown. For a peach-berry combo, try Melissa Rubel Jacobson’s peach-and-blackberry crisp, which is perfect for summer when peaches and blackberries take center stage.
If you have plums, Bradley Ogden pairs them with ginger (grated, as opposed to candied) for a crisp that comes together in two steps. And for cherries, try these cherry lambic crisps from Phillip Kirschen-Clark, made with Kriek lambic beer, which yield six individual desserts.
This mixed berry crisp with matzoh streusel (pictured) from Food & Wine’s Kelsey Youngman and Justin Chapple combines strawberries, blackberries, blueberries, and raspberries, pairing them with a salty-sweet matzoh topping that’s perfect for Passover but delicious any time of year. For a spring dessert, bookmark Rollie Wesen’s old-fashioned strawberry-rhubarb crisp.
Love blueberries? This crisp from Grace Parisi combines a blueberry filling (six pints worth of berries!) with a toasted pound cake topping. If blueberries aren’t available, feel free to vary the filling with four pounds of mixed stone fruits (four pounds) or berries. The recipe is easygoing—just like your summer should be.