With summer fruit this perfect, it’s best to not mess with it too much. Keep it simple. 
This has been my go-to crisp topping since scrunchies and shoulder pads were all the rage. I love it on apples in the fall, pears and cranberries in the winter and strawberry and rhubarb in the spring. I always have a bag of the topping stashed in the freezer for a quick dessert. 
To thicken the juices in the crisp I like to use Minit Tapioca. Depending on the sweetness of the fruit I add between 2-4 tablespoons of sugar. 
I have made this crisp topping so many times I could practically prepare it in my sleep. But still, you need to pay attention. Here is my cautionary tale of what can happen when you go on auto-pilot in the kitchen.
A few years ago I made the crisp with fall apples and served it after dinner. My children dug in immediately. My daughter took one bite and said, “This is disgusting!!” I looked over at my oldest son. He was diligently shoveling in the apple crisp, but not at his usual alarming speed. With his mouth full he said, in a kind voice, “Well mom, it’s ok, but it’s not as good as usual.” I reached for his spoon and took a bite for myself. I almost choked. My daughter was right, it was horrible. I had been rushing around the kitchen that afternoon, trying to do too many things at once and I guess I wasn’t paying attention. I had mistakenly mixed the apples with salt instead of sugar. And therein lies the difference between sons and daughters. You can always count on your daughter to be brutally honest with you, while your son will soften the truth to protect your feelings!
Warm from the oven or room temperature, this crisp is a wonderful way to pay homage to summer fruit. 
Click here to print recipe for Peach Berry Crisp.
Gorgeous photography Cindy!!! Once I accidentally used ancho chili pepper instead of cinnamon:). Luckily I noticed before I added the topping. So Guy said to rinse off the fruit and then add the cinnamon. Surprisingly it turned out quite yummy!!! But I’m going to try your recipe next time. Xoxo
Thanks Faith, I think a bit of spice/heat might actually be good with fruit. Luckily Guy saved the day.
As always, fresh and real – great stories and your photography is outstanding. Thanks!
Thanks Adrian, I am working hard on the photography and slowly things are improving. I had a good teacher!!
Just perfect for the season and beautiful pics again. My mother in law once used mint toothpicks to wrap up some veal cutlets! It felt like we were eating toothpaste flavoured meat…disgusting but funny!
Hi Cindy. Thank you for this great update on a recipe that’s one of my favourites. Question about the topping: in the recipe, you say to cover the fruit with half the crisp topping,
squeezing small handfuls of the topping together to create clumps. When does the other half of the topping go on? Once the rest of the filling has been added or later, when you turn the overn down to 350°F and bake for another 30 minutes? Many thanks.
Hi Sharon. This recipe makes double the amount of crisp topping you need for an 8×8 inch baking dish. Pop the extra crisp topping in a zip-loc bag and store in the freezer for up to 3 months. It’s great on apples in the fall and pears and cranberries in the winter.
I will make my instructions a bit clearer in the recipe. Thanks so much for taking the time to comment and letting me know about the confusion.
Gotcha! And thank YOU for responding – and for sharing your enthusiasm and wonderful recipes and photos.
Eeek! Thank goodness for honest children. Your poor son might have eaten the whole thing had your daughter not said something. Maybe there is a taste bud sensitivity difference as well. Do you watch Downtown Abbey? There is an episode where the chef does the same thing you did. So you are in good company 🙂
Thanks Kathryn. I have not seen Downton Abbey, but everyone I know watches it. I will have to find some time to bingewatch soon!
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