Oatmeal Fruit Crisp

Recipe by Debbie Boere Vrou

This is a fast dessert recipe that lets you use up apples, pears, berries you have on hand. It is good to use up fresh fruit in season like apples and rhubarb. You can also use frozen sliced fruit - it doesn't need to be thawed before baking. This is a tried and true recipe made many times - Canadian Comfort Food for those long cold winters!

Top Tweak by Funlayo W.

I did quite a bit of tweaking, first, I only used 2 tablespoons of sugar mixed with the fruit (strawberries, blackberries, and dried cranberries) and one more on top (about 1/4 cup total) and it was plenty sweet enough. Definitely adjust sugar based on the sweetness of the fruit. I also used 3/4 oatmeal and 1/4 flour (rather than using them in equal portions as the recipe calls for), used butter rather than margarine, added a few drops of vanilla to the fruit, and used pumpkin pie spice instead of cinnamon. It was great!

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. Slice apples in large greased large casserole dish. You can leave them unpeeled or peeled as you wish.
  3. Combine dry ingredients, then cut in margarine until crumbly. Put over fruit and cook for approximately 35 to 45 minutes until fruit is cooked through. Check with a knife - if the fruit is soft and the oatmeal crisp is brown, it is done.
  4. You can substitue diced rhubarb, pears, berries like saskatoons or blueberries for part or all of the apples. You may want to sprinkle a bit of cornstarch over top before you put the oatmeal over top to thicken the fruit as it cooks. Apples don't need thickening, but berries and pears are juicier.
  5. Serve warm with vanilla ice cream.

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