Recipes > Dessert > Frozen Fruit Crisp Base Recipe

Frozen Fruit Crisp Base Recipe

We developed this alternative dessert recipe for those of you that don’t love making homemade pie crust. This frozen fruit crisp recipe is made with frozen fruit, making prep time that much quicker for you!
frozen fruit crisp base recipe in a white dish on a cloth

This is one of our base recipes. This recipe is for those of you that don’t love making homemade pie crust. The dietitian chefs at To Taste count ourselves among that crowd, which is why we developed this alternative dessert recipe. This crisp recipe is made with frozen fruit, making prep time that much quicker for you! Frozen fruit crisp also happens to be a healthier (but just as delicious) alternative to pie. Give it a try and let us know how it turns out for you!

Three Must-Know Cooking Skills

For recipe success, learn how to:

Culinary Tips for Making the Best Frozen Fruit Crisp

When measuring brown sugar, be sure to pack it in the cup. Watch this video to learn how to measure brown sugar properly!

Frozen berries can be tart depending on the variety, so you might need to add 1-2 tablespoons more sugar to the fruit. Note that the crisp topping is sweet on its own, so it will also help balance any tartness.

Different fruits store different amounts of water. When using frozen berries or cherries, use 3 Tablespoons of cornstarch. If using peaches, pears, pineapple, mangos, or apples, use 2 Tablespoons of cornstarch. 

Base Recipe Ingredient Substitutions

  • Frozen Fruit: use any variety of fresh or frozen fruit. Blueberries, strawberries, raspberries, dark cherries, blackberries, apples, peaches, pears, mangos, or a combination of a few are all great options.
  • Brown Sugar: substitute coconut sugar, turbinado sugar, or cane sugar, but note that the flavor won’t be as complex if using cane sugar. Honey or agave can also work, but if using, drizzle it over the frozen fruit after coating the fruit in cornstarch.
  • Cornstarch: substitute ¼ cup all purpose flour.
  • Lemon Juice: substitute orange juice. You can also add or substitute 1 teaspoon lemon zest.
  • Old Fashioned Oats: you can substitute quick oats, but note the quality of the crisp is not as good. Do not substitute steel cut oats.
  • All Purpose Flour: substitute whole wheat pastry flour for added nutrition, but note that the crust will be slightly denser.  
  • Kosher Salt: We use Morton kosher salt. If using Diamond Crystal kosher salt, use ¾  teaspoon. If you use table salt, use slightly less than ½ teaspoon. 
  • Butter: you can try substituting avocado or canola oil, but we weren’t impressed with the results. We did not test coconut oil, but it would probably work better than other oils. 

Base Recipe Variations

Remember that this is a base recipe, so the goal is for you to customize to your taste!

Use these additional ingredients for an even more flavorful fruit crisp.

  • Crystallized ginger: substitute ½ teaspoon freshly grated ginger or ¼ teaspoon dried ginger. Note that crystallized ginger can greatly vary in size. If yours includes very small pieces, consider cutting back on the amount.
  • Citrus zest: use lemon or orange zest.
  • Flavor extract: use 1 teaspoon vanilla or ½ teaspoon almond extract.
  • Nuts: use sliced almonds, chopped pecans, or chopped walnuts. Raw nuts are best because they will get toasted in the oven.
  • Spices: use cinnamon, cardamom, apple pie spice, pumpkin spice, ginger, nutmeg, or cloves. For stronger spices, use less.

To make a gluten-free berry crisp, substitute a gluten-free flour mix in place of the all-purpose flour, and be sure to use certified gluten-free oats.

Want some fruit crisp recipe inspiration?

Use this base recipe as a guide, or check out some of our favorite variations!

Frozen Peach Crisp with Crystallized Ginger

Frozen Berry Crisp

Frozen Strawberry Crisp

Equipment Recommendations

This recipe doesn’t require any fancy equipment, just a few kitchen staples:

If you choose to serve this frozen fruit crisp recipe with homemade whipped cream, you may also want an electric hand mixer or stand mixer. Whisking by hand is always an option too, just get ready for a good arm workout! 

Frozen Fruit Crisp Nutrition Facts

Although this is a dessert recipe, we still found a few ways to ensure you get some good nutrition in every bite. Fruit, old-fashioned oats, and less sugar than most desserts makes this a perfect recipe for those looking for a lighter dessert! 

Frozen Fruit

Fruit is packed with vitamins, minerals, fiber, and antioxidants. Together, these nutrients promote heart health and may reduce inflammation.

Oats

Oats of any variety are a good source of fiber and complex carbohydrates. Fiber is important for digestion, satiety, stable blood sugar, good cholesterol, and healthy gut bacteria. Complex carbohydrates are important for steady energy and focus.

Less Sugar than Most Desserts

Although we expect to find sugar in most desserts, many recipes and pre-made desserts contain way more than necessary. In this frozen fruit crisp, we use lemon juice to enhance the natural sweetness of the fruit and nuts, then add some brown sugar to balance the flavors out. Each serving of frozen fruit crisp contains ~14 grams (~1 Tablespoon) of added sugar – far less than you would find in any store bought dessert! Even homemade fruit crisp recipes have almost twice the amount of sugar than is in this recipe!

Serving Suggestions

Serve frozen fruit crisp straight from the oven with a small scoop of vanilla ice cream, banana nice cream, or a dollop of homemade whipped cream,

You can also make this recipe a day or two in advance. Allow to cool completely, then cover and place in the refrigerator until ready to eat. To reheat, preheat the oven to 350ºF and cook for 20 minutes, or until fruits are bubbling and mixture is heated through. 

You can also serve fruit crisp chilled on its own or topped with whipped cream. Good luck keeping sneaky hands from sampling a taste if you leave it in the fridge for too long before serving! 

Storage Recommendations

Cool completely, cover, and place in the refrigerator. The fruit crisp will keep its quality in the refrigerator for 3-5 days (but we doubt it will last that long!). The crispy topping may begin to get soggy, but we promise it will still taste good!

Want more healthy recipes to complete a meal?

Use these other recipes to create a delicious summer meal!

Salmon Burgers

Strawberry Feta Side Salad

Roasted Sweet Potato Wedges

frozen fruit crisp base recipe in a white dish on a cloth

Frozen Fruit Crisp Base Recipe

This is one of our base recipes. We developed this alternative dessert recipe for those of you that don’t love making homemade pie crust. This frozen fruit crisp recipe is made with frozen fruit, making prep time that much quicker for you!
4.25 from 4 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 9 servings

Ingredients
  

  • 2 pounds (~6 cups) frozen fruit pieces
  • 2 Tablespoons + ½ cup packed brown sugar, divided
  • 2-4 Tablespoons cornstarch
  • 1 Tablespoon lemon juice
  • 1 cup old-fashioned oats
  • ½ cup all purpose flour
  • ½ teaspoon kosher salt
  • ½ cup butter (1 stick)

Additions to YOUR taste

  • 1-2 Tablespoons finely chopped crystallized ginger
  • 1 teaspoon citrus zest
  • ½-1 teaspoon flavor extract
  • ¼ cup chopped, sliced, or slivered nuts
  • ½-1 teaspoon spice(s)

Instructions
 

  • Preheat oven to 350ºF.
  • Place frozen fruit in an 8×8 baking dish. Add 2 Tablespoons of brown sugar, cornstarch, lemon juice, and optional ginger and/or flavor extract. Mix to combine.
  • In a medium bowl, whisk together oats, flour, remaining brown sugar, salt, and optional nuts and spices.
  • Cut butter into ½ inch cubes. Using your hands or a pastry cutter, work the butter into the dry ingredients until it makes a coarse crumbly mixture. Do not overmix. Sprinkle oat mixture on top of fruit in an even layer.
  • Bake for 40-45 minutes or until the topping is golden brown and the fruit mixture is bubbling around the edges of the pan. Cool slightly before serving. Enjoy!

Notes

Different fruits store different amounts of water. When using frozen berries or cherries, use 3-4 Tablespoons of cornstarch. If using peaches, pears, pineapple, mangos, or apples, use 2-3 Tablespoons of cornstarch. 
 
If using tart frozen fruit such as berries, sweeten fruit with an additional 1-2 Tablespoons brown sugar.
 
Check out these recipes for flavor inspiration!
Strawberry
Berry
Peach Ginger
Keyword Frozen Fruit Crisp

This Post Has 12 Comments

  1. Donna hull

    I love a fruit crisp. Any idea how many calories per serving? Could this be made in muffin tins?

    1. Hi Donna! For the purpose of helping you out, we input the ingredients in a nutrient analyzer and calculated that each serving (1/9th of the recipe) contains approximately 280 calories, 13 grams of fat, 41 grams of carbohydrates (4 grams of fiber), and 4 grams of protein. Note that those are approximations based on generic ingredients.
      That said, although that information may be helpful for some people who are trying to track their intake for weight or other health reasons, we intentionally don’t display that information on our website. Firstly, different ingredients can vary widely in their nutrient profiles, so recipe nutrition fact labels tend to be inaccurate. Secondly, as a company, we are more focused on promoting a whole food, plant-forward eating pattern and the skills that can sustain that eating pattern, rather than specific calorie counts, etc. We know from research that this lifestyle eating pattern naturally promotes satiety and can help with overall health and weight management. Hope that helps!

      Also, we have not made it muffin tins before, but we would love to hear how it turns out if you try it!

  2. Dale J

    Made this for a lunch event at work. It was a big hit! Everyone loved it.

  3. Julie

    It looks really good, I might of done something wrong, doesn’t seem settled, runny.

    1. Hi Julie! What fruit did you use? And how much cornstarch? For fruits that have more water, like berries, you need more cornstarch. That might have been the problem! Let us know!

  4. Nancy Leitner

    Made this with a mix of frozen blueberries, strawberries and raspberries. Used four tablespoons of both cornstarch and brown sugar. Tired out fabulous❣️ Thanks for the tips ahead of time 😀

    1. Lexi Cole, RD, CCMS

      That sounds like a delicious combination! Glad it turned out well for you! 🙂

  5. Lauren

    I don’t know… I wanted to love this., but too runny even after adding an extra spoon of cornstarch and found it too sweet.
    I will try again omitting sugar from fruit, I’ll add more cornstarch (how much is too much).
    I also added chia and flaxseed to the crumble.

    1. Lexi Cole, RD, CCMS

      Hi Lauren – thanks for your comment! What frozen fruit did you use? We find that water content in different fruits can be highly variable! And sweetness preferences definitely differ from person to person, so certainly adjust to your taste in the future! Hopefully it turns out better next time. 🙂

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