This freezer fruit crisp is a great recipe to make ahead, stock in the freezer, and bake to bubbly perfection whenever a craving hits! It can easily be adapted to make a crumble or use different types of fresh or frozen fruit.
Keyword: best fruit crumble recipe, freezer fruit crisp, freezer fruit crumble, mixed berry crumble, oat crumble recipe
Author: Whitney Reist | Sweet Cayenne
For the topping:
8tablespoons(1 stick) COLD salted butter, cut into cubes
1 ¼cupsall-purpose flour
Optional add-in: ½ cup toasted pecans, finely chopped, only use 1 cup of flour
Make it a crumble: only use 1 cup of flour and add in ½ cup old-fashioned rolled oats
For the filling:
6-8cupsfrozen fruit (berries, peaches, plums, nectarines, cherries)
2-3tablespoonscornstarch (use the lesser amount for stone fruit and cherries, more for berries)
1tablespoonfresh lemon juice
3tablespoonsbutter, melted and cooled, plus more for greasing baking dish
Making the crumble ahead for the freezer (feel free to double or triple the recipe to make extra):
In a medium bowl, combine the flour, sugars, cinnamon, and salt (and nuts or oats if using). Add in the butter cubes, and use your fingers to smush the butter into the flour mixture. Continue to work the butter into the flour mixture until it forms chunks that are slightly soft and pliable, similar to Playdough (see picture for demonstration). Place the crumbles in a freezer safe bag and freeze for up to 6 months. When ready to use, you can directly crumble the mixture from the freezer onto the prepared fruit in your baking dish.
Preheat oven to 350 °Lightly grease a baking dish with butter (use either a 9-10 inch pie pan, a 9 x 9 glass dish, or an 11 x 7 glass dish.
In a large bowl, combine the fruit, cornstarch, sugar, lemon juice, salt, and melted butter. Toss lightly until the ingredients are incorporated. Pour into prepared baking dish.
Top with 2 cups of freezer crumble mixture. Bake for 60-80 minutes until the fruit bubbles over the top of the crumb topping and the topping is golden brown. Remove from oven and let sit for 30 minutes before serving (this will help the filling set up). Serve warm with ice cream!
If you haven’t made the crumble ahead of time, feel free to make it fresh when you make your fruit mixture.
If you’d like to use fresh fruit instead of frozen, plan to use less cornstarch. About 1 tablespoon per 6-8 cups of stone fruit and 2 tablespoons per 6-8 cups of berries.