Orchard and Berry Fruit Crisp | Recipes

Orchard and Berry Fruit Crisp

(6) Ratings:
Prep Time:
Baking Time:
Makes:8 servings
Freezing:not recommended

Delight in the fruits of the season with this deliciously flavourful dessert.



2 cups 500 mL Robin Hood® Oats
¾ cup 175 mL SUGAR IN THE RAW® Natural Turbinado Sugar
½ cup 125 mL Robin Hood Original All Purpose Flour
½ cup 125 mL chopped pecans, optional
1 tsp 5 mL cinnamon
¼ tsp 1 mL salt
¾ cup 175 mL butter, melted


¾ cup 175 mL SUGAR IN THE RAW Natural Turbinado Sugar
2 tbsp 30 mL Robin Hood Original All Purpose Flour
1 tsp 5 mL cinnamon
¼ tsp 1 mL salt
4 lb 2 kg ripe pears, peaches, nectarines or apples peeled, cored/pitted and cut into ½”/1.3 cm cubes (about 3 cups/750 mL)
2 cups 500 mL mixed fresh berries (sliced strawberries, blueberries, raspberries, blackberries or any desired combination)


  1. Preheat oven to 350°F (180°C). Place eight, 1 cup (250 mL) oven proof ramekins on a baking sheet.
  2. Topping: Combine topping ingredients in a small bowl. Reserve.
  3. Filling: Mix sugar, flour, cinnamon and salt in a large bowl. Add all the fruit to sugar mixture. Toss well to coat fruit.  Divide fruit mixture into prepared baking dishes.  Sprinkle with reserved topping mixture.
  4. Bake in preheated oven, 40 to 45 minutes or until topping is golden brown and fruit mixture is bubbling. Serve warm or at room temperature.


  • If using frozen blueberries, simply add them directly from the freezer.
  • To make 1 large crisp, use a 9” x 13” (3 L) baking dish and bake in preheated 350˚F (180˚C) oven for 50 to 55 minutes.

SUGAR IN THE RAW® is a trademark of Cumberland Packing Corp., used under license.

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