Summer Fruit Crisps loaded with peaches and blackberries, and topped with a gluten-free oat-pecan streusel. Finish with a dollop of honey-whipped goat cheese topping, and these gluten free fruit crisps are the perfect summer treat.
When all the gorgeous summer fruit starts showing up at the farmer’s market, what better way to use it up than a fruit crisp?
A fruit crisp emulates all there is to love about a classic fruit pie, except you don’t need to bother with making a tedious pie crust. Instead, crisps are topped with a golden, oat- and nut-filled topping, which adds a crunchy counter to the fruit. My love for these wondrously light and bubbly crisps knows no bounds.
Easy + Healthy Summer Fruit Crisps
The beauty of a crisp is that it works with practically any fruit. A mix of stone fruit and berries is my personal preference, though you can use any combination you like.
This version features blackberries, peaches, and lemon, which is the perfect mix of sweet, tart, and refreshing. I also highly recommend making my Strawberry-Nectarine Fruit Crisp with Ginger Streusel.
More Fruit Crisp Combinations:
- Strawberry + rhubarb + mint
- Nectarine + cherry + vanilla
- Apricot + raspberry + ginger
And can we please have a moment of gratitude for the honey-whipped goat cheese? While many fruit crisps are topped with ice-cream, I wanted to try something different. And let me tell you, I want to add it to EVERYTHING. Plus, it’s made with three simple ingredients: whole-milk Greek yogurt, goat cheese, and honey.
You can either bake these crisps in small ramekins for single-serve desserts, or in one big casserole dish, family style.
- Peaches: These juicy summer stars SHINE in this crisp. There is no need to peel the peaches, and you can either thinly slice or dice them. Alternatively, you can use nectarines or apricots.
- Blackberries: Sweet-tart blackberries are my favorite summer berry for a reason. In this fruit crisp, they bake down to bubbly, juicy perfection. Alternatively, you can use blueberries or raspberries.
- Coconut Sugar: Subtly sweet like brown sugar but with a slight hint of caramel, coconut sugar is a great alternative to refined sugar. If you don’t any on hand, regular granulated cane sugar also works.
- Lemon: A squeeze of fresh lemon juice brightens up the fruit mixture to the max.
- Oats: A key ingredient for our golden, crispy topping. The oats give the topping the perfect streusel texture, while slipping in some whole-grains. Just be sure to use old-fashioned rolled oats, as opposed to quick oats.
- Oat Flour: To make gluten free fruit crisps, I opt for oat flour. It’s mild in flavor and melds seamlessly with the oats.
- Pecans: For max crunch, I also added chopped pecans. Once you try them in the topping, you’ll never want to make one without them. If you prefer, you can use sliced almonds or omit the nuts entirely, but I do hope you’ll try pecans just once!
- Butter: You can use butter or coconut oil–just make sure it’s hard/chilled.
- Honey-Whipped Goat Cheese: A simple mix of whole-milk Greek yogurt, goat cheese, and honey creates the most decadently delicious topping.
How to Make a Fruit Crisp
Step 1: Combine the Fruit Filling
Preheat the oven to 375ºF.
In a large bowl, combine peaches, blackberries, lemon juice, sugar, and cornstarch; stir to combine. Let sit while you prepare oat topping.
Step 2: Prepare the Oat-Pecan Topping
In a separate bowl, combine oats, pecans, oat flour, coconut sugar, and salt. Add butter and work the butter into the oat mixture using your fingers or a pastry cutter. The consistency should resemble very course sand.
Step 3: Bake Fruit Crisp
Spray a 2.5-qt. baking dish or 5 small ramekins with cooking spray. Add fruit mixture, followed by oat-pecan topping. Place on a baking sheet, and bake until fruit juices are bubbling and topping is golden brown, about 30 minutes for ramekins, or 45 minutes for baking dish.
Step 4: Top with Honey-Whipped Goat Cheese
Meanwhile, combine yogurt, goat cheese, and honey in a bowl. Beat with a hand-held electric mixer until smooth. Refrigerate until ready to use.
Top fruit crisp(s) with a dollop of Honey-Whipped Goat Cheese and serve immediately.
- Vegan Fruit Crisps: Use solid coconut oil or your favorite vegan buttery spread in place of butter. In place of the goat cheese topping, add a dollop of coconut yogurt or your favorite non-dairy ice cream.
- Gluten Free Fruit Crisps: This recipe is already 100% gluten free!
- Paleo Fruit Crisps: Use tapioca starch in place of corn starch, and swap the oat products for more nuts. For example, use almond flour in place of oat flour, and a mix of your favorite chopped nuts in place of the oats.
- To Store: Cover the crisp, and store it in the refrigerator for up to 3 days. Refrigerate honey-whipped goat cheese separately.
- To Reheat: Rewarm leftovers in the oven at 350º F until hot and bubbly. You can also reheat this recipe in the microwave, though the oven does a better job re-crisping the topping. Top with honey-whipped goat cheese after it warms.
- To Freeze: Store fruit crisp in an airtight freezer-safe storage container (without goat cheese topping) for up to 3 months. Let thaw overnight in the refrigerator before reheating.
More Healthy Summer Dessert Recipes
Whether it’s a casual dinner party, swanky summer soiree, or cookout, these fruit crisps are everything you and your hungry guests could ever need.
If you give it a try, snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates!
Summer Fruit Crisps with Honey-Whipped Goat Cheese
- 2.5-qt. baking dish or 6 (7 to 8-oz.) ramekins
- Mixing bowls
- Electric hand mixer
- 1.25 lbs diced peaches
- 6 to 8 oz. fresh blackberries
- 1/3 cup coconut sugar
- Juice of 1 lemon (reserve zest for Honey-Whipped Goat Cheese)
- 1 Tbsp. corn starch
- 1 cup old-fashioned rolled oats
- 1/2 cup finely chopped pecans (sub sliced almonds)
- 1/3 cup oat flour
- 1/4 cup coconut sugar
- 1/2 tsp. kosher salt
- 5 Tbsp. cold butter, cut into small pieces (sub solid coconut oil)
Honey-Whipped Goat Cheese
- 1/2 cup plain whole-milk Greek yogurt
- 2 oz. goat cheese, softened
- 1 Tbsp. honey
- Zest of 1 lemon
- Preheat oven to 375°F.Prepare Fruit Filling: In a large bowl, combine peaches, blackberries, coconut sugar, lemon juice, and cornstarch; stir to combine. Let sit while you prepare oat topping.
- Prepare Oat-Pecan Topping: In a separate bowl, combine oats, pecans, oat flour, coconut sugar, and salt. Add butter and work into the oat mixture using your fingers or a pastry cutter. The consistency should resemble very course sand.
- Spray a 2.5-qt. baking dish or 6 small ramekins with cooking spray. Add fruit mixture, followed by oat-pecan topping. Place on a baking sheet, and bake until fruit juices are bubbling and topping is golden brown, about 30 minutes for ramekins, or 45 minutes for baking dish.
- Meanwhile, combine yogurt, goat cheese, honey, and lemon zest in a bowl. Beat with a hand-held electric mixer until smooth. Refrigerate until ready to use.Top fruit crisp(s) with a dollop of Honey-Whipped Goat Cheese and serve immediately.