Work carry ins seem to become more popular in the Fall and Winter months around here. I originally didn’t think I was going to be able to make anything for our carry in tomorrow since I was scheduled to attend a class. Then at the last minute it was cancelled, so tonight in preparation to find something to bring I was searching through my pantry to find something easy to make! This classic oatmeal fruit crisp topping has been a long time favorite of our family and seemed like the perfect choice!
This recipe is great because you can use fresh or canned fruit. Apples, peaches and blueberries are great options for making fruit crisp! I love when you can cook multiple things with the same recipe and minimal ingredients! If you are making blueberries crisp I would suggest to leave out the cinnamon.
Preparation For Classic Fruit Crisp
Preheat your oven to 375° to prepare for baking!
Start by draining the peaches, I use a traditional strainer or colander for this process. I then spread out the peaches evenly in a 9×13 pan. This recipe can also be halved to make a smaller portion. After the peaches are spread out evenly sprinkle lightly with a coating of cinnamon.
After spreading out the peaches it is time to get to work making the topping (otherwise known as the best part)! Start with the melted butter and stir in the flour, brown sugar and rolled oats.
Spread the topping mix over the peaches and cinnamon evenly. It doesn’t have to look perfect. Gently pat down the topping to make it even across your pan.
Bake at 375° for approx 1 hour. This is a dish I do not use convection for, I have found slow cooking makes the flavors mix better. This will also help to soften the fruit more. The topping will be golden brown when the fruit crisp is done.
Ingredients For Classic Oatmeal Fruit Crisp
5 – 15 oz cans of peaches, 8 cut and peeled apples, or 6 cups of blueberries
3/4 Cup Butter
3/4 Cup Flour
1 Cup Brown Sugar, packed
3 Cups Old Fashioned Oats
This post was originally posted on 11/18/2019 and Updated 4/22/2020.