Summertime Fruit Crisp

Crisp (1 of 1).jpg

I have gotten a couple requests for fridge foraging dessert style. I will admit fridge foraging for sweet dessert recipes is a lot harder than creating a savory recipe out of what is in your refrigerator. This past weekend though I realized I had a ton of leftover fruit, both fresh and frozen, and decided to make a fridge foraged dessert in the form of a summertime crisp. 

For this summertime fruit crisp recipe, feel free to use whatever combination of fruit that you would like. I used strawberries, peaches, and frozen cherries. But whatever bakeable fruit you have totally works. In the crispy topping I used unsweetened coconut instead of oats and actually loved the new addition. 



  • 2 lbs assorted fresh or frozen fruit, cut into bite sized pieces

  • 1/2 cup plus 2 Tbs. granulated sugar

  • pinch of salt

  • 1/4 tsp. almond extract

  • Zest and juice of 1 lemon

  • 1/4 cup tapioca starch (or 3 Tbs. cornstarch)

  • 1/2 cup all purpose flour

  • 1/2 cup unsweetened coconut flakes

  • Pinch of ground cloves

  • 8 Tbs. cold unsalted butter

Preheat an oven to 375F. 

Place the fruit, 2 tablespoons sugar, pinch of salt, almond extract, zest and juice of lemon, and tapioca starch into a medium sized bowl. Stir well and set aside. 

In the bowl of a food processor add the remaining sugar, flour, coconut flakes, pinch of salt, pinch of cloves and butter. Pulse until the topping comes together and stays together when pinched. 

Place the fruit in an oven safe baking dish and scatter the topping over the fruit. If the topping is soft, place in the fridge for a few minutes to firm up. 

Bake the crisp for about 40 minutes or unti the topping is golden brown and the filling is bubbling. 

Serve warm. 

Makes about 6 to 8 servings.