Blueberry Burst Fruit Crisp

Fruit dessert or chocolate dessert….? I’m the fruit person over chocolate any day.  I made this fruit crisp for parsha class this morning – and served it fresh out of the oven, still warm – and the women enjoyed it very much.  Hence, I am sharing the recipe with you. Quick to throw together, on the healthier side, and of course – delicious!  Meets all my criteria for a great recipe and yummy dessert 🙂

Blueberry Burst Fruit Crisp

Preheat the oven to 350*.

In a large bowl, combine: 3 c. fresh blueberries; 2 golden delicious apples, peeled and diced; 3 c. frozen whole strawberries (no need to defrost prior to baking), 1 1/2 Tbsp. corn starch, 1 tsp. lemon juice.

Toss all together to combine.  Transfer the fruit mixture to a pyrex baking dish that has been lined with parchment paper.

Prepare the topping.

In another bowl, combine:

1 1/2 c. white whole wheat flour, 1 1/4 c. oats, 1 tsp. cinnamon, 1 tsp. vanilla extract, 1/2 c. packed light brown sugar, 2 Tbsp. pure maple syrup, 1/2 c. oil.

Mix all ingredients together till crumbly.  Sprinkle the topping over the fruit.

Baked, uncovered, 1 hour on 350*.



  • Sharon
    Posted at 22:26h, 31 October

    I prefer fresh strawberries- how many cups do you think I would need (frozen is bulkier so I don’t think it would be the same measurement thx!

    • Michal Horowitz
      Posted at 22:32h, 31 October

      If you want to use fresh strawberries instead of the frozen: For 3 c. frozen whole strawberries, use 2 c. fresh, sliced strawberries instead.