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 mins
Cook Time30 minutes mins
Total Time35 minutes mins
Course: Dessert
Cuisine: American
Keyword: sheet pan fruit crisp
Servings: 16
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
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.
- 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.
Calories: 216kcal | Carbohydrates: 31g | Protein: 3g | Fat: 10g | Fiber: 4g | Sugar: 16g