August in my grandmother’s kitchen meant fruit crisps. Big difference. She never used fresh fruit when frozen was available, which I thought was corner-cutting until I understood she was right. Frozen peaches and berries release more juice as they bake, and that juice bubbles up through the oat topping and caramelizes around the edges. The coconut oil in the topping is what makes it crumble properly without feeling greasy. Lime juice over the fruit instead of lemon keeps it from tipping too sweet. Two ramekins, thirty-five minutes, and something that tastes like summer even in February. Serve warm with something cold on top.
How to Make Peach Berry Crisp
The fruit layer
Combine frozen peaches, berries, a teaspoon of sugar, and lime juice in a bowl and let sit for ten minutes before filling the ramekins. This gives the fruit time to start releasing juice so the bottom layer doesn’t stay icy.
Building the crumble
Work the butter and coconut oil into the oats and flour by hand until clumps form. You want irregular pieces, not a uniform powder. Those uneven clumps are what crisp up and create texture contrast over the fruit. 
Baking
375°F for about 30-35 minutes. The topping should be golden and the fruit should be visibly bubbling at the edges before you pull it out. If the crumble browns before the fruit is fully cooked, tent loosely with foil for the last few minutes.
Peach Berry Crisp
- Total Time: 45 minutes
- Yield: Serves 2
- Diet: Omnivore, Vegetarian
Description
A simple, gooey dessert thats surprisingly light. Perfect for satisfying your sweet tooth without the guilt.
Ingredients
- 1 cups (237 ml) peaches, frozen
- 1 cups (237 ml) mixed berries, frozen
- 3 tbsp sugar
- 1 tbsp lime juice, fresh
- 1 cups (237 ml) rolled oats
- 2 tbsp butter, softened
- 2 tbsp coconut oil
- 1 tsp vanilla
- 2 tbsp whole wheat flour
Instructions
- Preheat oven to 375°F (190°C).
- In a medium-sized bowl, combine peaches, berries, 1 tsp sugar, and lime juice. Stir and let sit for 10 minutes.
- In another bowl, combine oats, butter, coconut oil, vanilla, flour, and the remaining sugar. Break the oil and butter apart with your hands and mix ingredients until crumbles form.
- Divide the fruit into two 4-inch ramekins.
- Divide the crumbles and sprinkle half over each ramekin.
- Place ramekins on a baking sheet and transfer to the oven.
- Bake for 30 minutes, or until the topping is golden brown.
Notes
- To prevent a soggy bottom, consider pre-baking the ramekins for 10 minutes before adding the fruit and crumble.
- For a richer flavor, use brown sugar instead of granulated sugar in the crumble topping.
- Leftover crisp can be stored in the refrigerator for up to 3 days; reheat gently in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin
- Calories: 350
- Sugar: 25
- Sodium: 50
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 8
- Carbohydrates: 45
- Fiber: 4
- Protein: 4
- Cholesterol: 20
Frequently Asked Questions
Can I use fresh fruit instead of frozen?
Yes. Fresh ripe peaches and berries work well. You may need to add a minute or two of baking time since fresh fruit releases less moisture initially.
Why does the recipe use both butter and coconut oil in the topping?
Butter adds flavor while coconut oil helps the crumble crisp up more. Together they create a topping that is both rich and crunchy. You can use all butter if you prefer.
Can I make this in one larger baking dish instead of ramekins?
Yes. Use an 8-inch square dish and increase the baking time to 40 to 45 minutes. Check that the fruit is bubbling around the edges and the topping is golden before pulling it out.
