Sheet Pan Fruit Crisp
Published 8/18/2024 • Updated 9/11/2024
This post may contain affiliate links. Please read our disclosure policy.
This Sheet Pan Fruit Crisp combines three different types of fruit and coats them with a sweet and buttery crumble topping that is absolutely delicious. A one-pan dessert with simple prep, this simple treat will be ready to go for any occasion!
We’ve done the Perfect Peach Crisp, made a rockin’ Easy Apple Crisp, Sheet Pan Blueberry Crisp, etc., but what about a crisp with a trifecta of fruits?! Yes, we went there… and I haven’t heard the end of it from my husband. He thinks it’s his new favorite because of the variety of fruits and textures all mixed together, but I’ll let you be the judge of that.
Making this sheet pan fruit crisp couldn’t be easier. Just make the filling and add it to your baking sheet. Then make the crumble topping and coat it on top. Bake, for 30 minutes, let it cool, and dig in!
Sheet Pan Fruit Crisp – Featured Ingredients
- Frozen berries: We used frozen blackberries and frozen sliced strawberries. They go SO good together!
- Peaches: Fresh peaches are the perfect addition to this fruit crisp. They add a nice texture and sweetness.
- Vanilla extract: A little bit of vanilla extract in the filling adds a delicious depth of flavor to this yummy crisp.
- Lemon juice: A small amount of lemon juice balances out the sweetness in this dessert and adds a bright, tangy flavor.
- Rolled oats: Also known as old-fashioned oats, these add a hearty and chewy texture to the crumble topping.
- All-purpose flour: This helps bind the crumble topping together.
- Brown sugar: A natural sweetener that adds a rich and caramel-like flavor to the crumble topping.
- Butter: Make sure you use softened butter to help create a crumbly buttery texture for the topping.
Do you think I can use fresh berries instead?
Both fresh and frozen berries work great for this fruit crisp recipe.
Can I make this fruit crisp recipe gluten-free?
Yep! Make this gluten-free by using gluten-free flour in the crumble mix. You can also use gluten-free oats if needed.
Why should I use a sheet pan?
We like making this simple fruit crisp on a sheet pan because it thins the crumble layer, making it crisp and crunchy.
Do I have to use cornstarch in a fruit crisp?
Be sure to toss and coat the berries in the cornstarch. This helps make a thicker sauce when they’re done baking.
Variations
- Berries: This recipe can use fresh or frozen berries, including blueberries, raspberries, and cherries.
- Oats: Use quick oats or old-fashioned rolled oats in this recipe. Steel-cut oats won’t work as well.
- Nuts: Add a crunchy element by sprinkling chopped pecans or almonds on top of the fruit before baking.
- Spices: Add a pinch of cinnamon or nutmeg to the crumble mix for an extra layer of flavor!
How long does fruit crisp last in the fridge?
This sheet pan fruit crisp can be stored in an airtight container in the fridge for up to 3-4 days. It’s best served warm, so we recommend reheating it in the microwave or oven before enjoying it.
How to Sere Sheet Pan Fruit Crisp
Serve this delicious dessert with a scoop of vanilla ice cream or whipped cream to elevate it to the next level. We highly recommend our Lemon Cheesecake Nice Cream, Blackberry Cheesecake Cottage Cheese Ice Cream, or Healthy Chocolate Nice Cream!
For a cozy treat, pair it with a cup of hot coffee or tea. We love this fresh fruit crisp with our amazing Chai Tea Latte!
Sheet Pan Fruit Crisp Recipe
Ingredients
For the filling
- 3 cups frozen blackberries
- 3 cups frozen sliced strawberries
- 5 cups sliced peaches
- 1 tablespoon vanilla extract
- 2 tablespoons lemon juice
- ⅓ cup corn starch
- 1 teaspoon sea salt
For the crumble
- 2 cups rolled oats
- ½ cup all-purpose flour
- ⅔ cup brown sugar
- ½ teaspoon sea salt
- 12 tablespoons butter, softened
Instructions
- Preheat the oven to 375℉ and spray a sheet pan with cooking spray. Set aside.
- Place all of the ingredients for the filling into a large mixing bowl and stir to combine. Transfer to the baking sheet and spread out evenly. Set aside.
- In a medium bowl, prepare the crumble. Combine the ingredients with a wooden spoon and use your hands if needed. Make sure the butter is softened to create a delicious crumble topping.
- Transfer the crumble topping on top of the blueberries, ensuring it is evenly distributed on top.
- Place the crisp in the oven and bake at 375℉ for 30 minutes.
- Let cool for 10 minutes before serving.
Tips & Notes
- We like making this recipe on a sheet pan because it thins the crumble layer, making it crisp and crunchy.
- Fresh or frozen berries can be used in this recipe.
- Quick oats can be used in place of rolled oats.
- Make this gluten-free by using gluten-free flour in the crumble mix.
- Toss and coat the berries in the cornstarch. This helps make a thicker sauce when they’re done baking.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds, we’d love to see what you’re up to!
Omg. YUM!!! SO simple yet so delicious. This could totally feed a crowd — we served this with company over and everyone loved it.
Can you add protein powder to the oats?
How should leftovers be stored?
It says: This sheet pan fruit crisp can be stored in an airtight container in the fridge for up to 3-4 days. It’s best served warm, so we recommend reheating it in the microwave or oven before enjoying it.