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.
Ingredients
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
For the crumble
- 2 cups rolled oats
- ½ cup all-purpose flour
- ⅔ cup brown sugar
- ½ teaspoon sea salt
- 12 tablespoons butter, softened
Instructions
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Preheat the oven to 375℉ and spray a sheet pan with cooking spray. Set aside.
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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.
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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.
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Transfer the crumble topping on top of the blueberries, ensuring it is evenly distributed on top.
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Place the crisp in the oven and bake at 375℉ for 30 minutes.
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Let cool for 10 minutes before serving.
