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Fruit Crisp Frozen Fruit Oats

Featured in: Warm Baked Goods

This comforting crisp features a blend of mixed frozen fruit, tossed with sugar, flour, lemon juice, and cinnamon. A crunchy oat topping made from rolled oats, brown sugar, flour, and melted butter provides a golden finish once baked. Ready in just 45 minutes, it’s a quick way to turn pantry staples into a cozy, delicious dessert that’s perfect warm or cold. Optional additions like nuts or dairy-free substitutes offer versatility to suit your preferences.

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Updated on Wed, 19 Nov 2025 13:24:00 GMT
Warm, bubbly fruit crisp with golden oat topping, showing how to make the easy dessert. Save
Warm, bubbly fruit crisp with golden oat topping, showing how to make the easy dessert. | olivedune.com

A comforting, budget-friendly dessert featuring sweet frozen fruit and a golden oat topping—perfect for using pantry and freezer staples.

I remember the first time I made this for my family—everyone loved how warm and inviting the kitchen smelled as it baked, and it was a great way to use up leftover frozen fruit.

Ingredients

  • Mixed frozen fruit: 6 cups (such as berries, peaches, or apples)
  • Granulated sugar: 1/3 cup, adjust to taste depending on fruit
  • All-purpose flour or cornstarch: 2 tbsp
  • Lemon juice: 1 tbsp
  • Ground cinnamon (optional): 1/2 tsp
  • Old-fashioned rolled oats: 1 cup
  • All-purpose flour: 1/2 cup
  • Brown sugar: 1/2 cup, packed
  • Ground cinnamon: 1/2 tsp
  • Salt: 1/4 tsp
  • Unsalted butter: 1/2 cup, melted

Instructions

Prep Oven:
Preheat the oven to 350°F (175°C).
Prepare Filling:
In a large bowl, toss the frozen fruit with sugar, flour or cornstarch, lemon juice, and cinnamon. Spread evenly into a 9x13-inch (or similar) baking dish.
Make Crisp Topping:
In another bowl, mix the oats, flour, brown sugar, cinnamon, and salt. Pour in melted butter and stir until clumps form.
Combine:
Sprinkle the oat mixture evenly over the fruit.
Bake:
Bake for 35–40 minutes, or until the topping is golden brown and the fruit is bubbling.
Cool & Serve:
Let cool slightly before serving. Enjoy warm, optionally with vanilla ice cream or yogurt.
A close-up of a fruit crisp filled with sweet, frozen fruit just out of the oven. Save
A close-up of a fruit crisp filled with sweet, frozen fruit just out of the oven. | olivedune.com

This crisp has become a staple at our weekend gatherings—everyone loves customizing it with their favorite fruits and toppings.

Required Tools

Large mixing bowl, measuring cups, spoons, baking dish (9x13-inch or similar), mixing spoon, oven

Allergen Information

Contains wheat (flour) and milk (butter). For gluten-free, use certified gluten-free oats and a gluten-free flour blend. For dairy-free, use plant-based butter.

Nutritional Information

Per serving: Calories: 290, Total Fat: 10 g, Carbohydrates: 48 g, Protein: 3 g

Homemade fruit crisp bubbling in the pan, perfect for serving warm with vanilla ice cream. Save
Homemade fruit crisp bubbling in the pan, perfect for serving warm with vanilla ice cream. | olivedune.com

This easy fruit crisp is perfect any time of year—try it with different fruits and enjoy sweet comfort with every bite.

Cooking Questions & Answers

→ Can I use fresh fruit instead of frozen?

Yes, fresh fruit can be used but may require less sugar and slightly shorter baking time due to higher moisture content.

→ What oats work best for the topping?

Old-fashioned rolled oats provide the best texture and crunch for the topping.

→ How can I make the topping dairy-free?

Replace the melted butter with coconut oil or a plant-based butter substitute.

→ Is it possible to add nuts to the crisp?

Chopped walnuts or pecans can be mixed into the topping for extra crunch and flavor.

→ How do I store leftovers?

Store leftovers covered in the refrigerator and enjoy chilled or gently reheated.

→ Can this dish be made gluten-free?

Use certified gluten-free oats and a gluten-free flour blend to keep it gluten-free.

Fruit Crisp Frozen Fruit Oats

Sweet frozen fruit layered with a golden oat topping for a comforting, easy dessert.

Prep Duration
10 min
Time to Cook
35 min
Overall Duration
45 min
Creator: Clara Moretti


Skill Level Easy

Cuisine American

Serves 6 Portions

Dietary Info Vegetarian-Friendly

What You Need

Fruit Filling

01 6 cups mixed frozen fruit (berries, peaches, or apples)
02 1/3 cup granulated sugar
03 2 tablespoons all-purpose flour or cornstarch
04 1 tablespoon lemon juice
05 1/2 teaspoon ground cinnamon (optional)

Crisp Topping

01 1 cup old-fashioned rolled oats
02 1/2 cup all-purpose flour
03 1/2 cup packed brown sugar
04 1/2 teaspoon ground cinnamon
05 1/4 teaspoon salt
06 1/2 cup unsalted butter, melted

Steps

Step 01

Preheat oven: Set oven temperature to 350°F (175°C).

Step 02

Prepare fruit filling: Combine frozen fruit, sugar, flour or cornstarch, lemon juice, and optional cinnamon in a large bowl. Toss until evenly coated, then transfer to a 9x13-inch baking dish.

Step 03

Mix crisp topping: In a separate bowl, blend oats, flour, brown sugar, cinnamon, and salt. Pour melted butter over mixture and stir until clumps form.

Step 04

Assemble crisp: Evenly distribute the oat topping over the fruit filling in the baking dish.

Step 05

Bake dessert: Bake for 35 to 40 minutes until the topping is golden brown and fruit is bubbling.

Step 06

Cool and serve: Allow to cool slightly before serving. Serve warm, optionally accompanied by vanilla ice cream or yogurt.

Essential Tools

  • Large mixing bowl
  • Measuring cups and spoons
  • 9x13-inch baking dish or equivalent
  • Mixing spoon or spatula
  • Oven

Allergy Notice

Always review each component for allergens, and reach out to medical experts if you're uncertain.
  • Contains wheat (flour) and milk (butter)
  • For gluten-free preparation, use certified gluten-free oats and flour blend.
  • For dairy-free version, use plant-based butter substitutes.

Nutrition Breakdown (each portion)

These details are for general advice—please consult your healthcare provider for specific guidance.
  • Energy (kcal): 290
  • Lipids: 10 g
  • Carbohydrates: 48 g
  • Proteins: 3 g