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A dessert tray with fruit crisp topped with two scoops of vanilla ice cream and a spoon on the right side.
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5 from 1 vote

Sheet Pan Fruit Crisp Recipe

This sheet pan fruit crisp is super easy to make and uses 3 different fruits, creating a medley of flavors. The buttery sweet crumble topping pairs perfectly with the tartness of the berries, making for a satisfying and indulgent dessert.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: sheet pan fruit crisp
Servings: 16
Author: Emily Richter

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

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.
    A baking sheet filled with an assortment of frozen fruit slices including peaches, strawberries, and blackberries arranged evenly across the surface.
  • 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.
    A glass bowl containing a mixture of oats and flour sits on a grey countertop.
  • Transfer the crumble topping on top of the blueberries, ensuring it is evenly distributed on top.
    A baking tray filled with a mixture of sliced fruits, including peaches and berries, topped with a crumbly oat mixture, ready to be baked.
  • Place the crisp in the oven and bake at 375℉ for 30 minutes.
  • Let cool for 10 minutes before serving.
    A rectangular baking tray filled with a mixed berry and peach crumble topped with two scoops of vanilla ice cream. A gold spoon rests on the left side of the tray.

Video

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.

Nutrition

Calories: 216kcal | Carbohydrates: 31g | Protein: 3g | Fat: 10g | Fiber: 4g | Sugar: 16g