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Fruit is my favorite part of summer. Well, one of the only things I like about summer, but that’s another story.
One of my favorite summer fruits are cherries, specifically the tart variety you usually find in pies
, but I’m also a fan of berries in any variety. I’ve made these fruit crisps with both, and both are delicious.
These mini crisps are perfect for a portion sized treat, and topped with a scoop of your favorite ice cream (I used Jeni’s Skillet Cinnamon Roll
this time, and it was perfection!) it makes a nice summer dessert.
If you have fresh fruit, you can definitely use it or you can use any summer fruit you get from your farmer’s market. Berries, peaches, plums — all work well. Just make sure if it’s frozen that you thaw it out first.
Mini Summer Fruit Crisps
Perfectly portioned, these easy mini fruit crisps are perfect for summer desserts when you want something sweet and healthy.
- 3 cups in-season fruit chopped, pitted, thawed if frozen
- 1/4 cup sugar more if you want your crisp to be super sweet
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 stick 4 ounces butter, melted
- 1 cup rolled oats
- 1 cup flour
- 1 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon Colima Sea Salt
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
Preheat oven to 350 degrees F.
Toss the fruit with the sugar, cornstarch, vanilla, and lemon juice. Stir until fruit is well coated.
Put 4 ramekins on a baking sheet. Fill each one with the prepared fruit.
Mix the topping ingredients in a bowl until combined. Sprinkle on top of the fruit, pressing down.
Bake for 10-15 minutes, until top is lightly browned and fruit is bubbly. Remove from oven and let cool slightly.
Serve warm, topped with ice cream if desired.