Cooking with San Francisco Cooking School: Fresh Fruit Crisp

fresh fruit crisp cherries

Invite me to dinner and I will take all this incredible fruit and turn it into a crisp. This is the dessert for non-bakers: little work for lots of reward. There is no fine technique here, it’s rustic at its finest and I couldn’t love it more.

  • Author: Jodi Liano
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: California


  • 6 cups fresh berries, or chopped fresh fruit
  • 1 tablespoon cornstarch, arrowroot or flour
  • 2 tablespoons sugar (more or less, depending on the sweetness of the fruit)
  • 1 teaspoon fresh lemon juice
  • 1/2 cup rolled oats (not instant)
  • 1/2 cup brown sugar
  • 1/4 cup flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup cold butter, cut into small pieces
  • 1/4 cup chopped pecans, or other nuts (optional)


  1. Preheat oven to 375°.
  2. Place the fruit, cornstarch, sugar and lemon juice in a medium bowl and stir gently to mix. Set aside while preparing topping.
  3. Place the oats, brown sugar, flour, cinnamon, butter and nuts in a medium bowl. Using a pastry cutter or your clean hands, mix the ingredients together until they form coarse crumbs. You will still see small chunks of butter when the mixture is done. Note: Crumble mixture can be covered tightly and frozen for up to 3 months.
  4. Place the fruit mixture in a lightly buttered 8-inch baking dish or 6 individual 1-cup dishes. Top the fruit with the crumb mixture and bake 30–35 minutes, until the fruit is bubbling and topping is lightly browned. Cool 10 minutes before serving.


Keywords: fruit crisp