Mixed Fruit and Basil Crisp

With a base of tart and jammy fruit and a topping of crispy and buttery oat crumble,  no one will be able to resist this Mixed Fruit and Basil Crisp that can be easily tripled to make a family sized batch!

Mini Mixed Fruit and Basil Crisps in 5 inch cast iron pans
Mini Mixed Fruit and Basil Crisps in 5 inch cast iron pans

It’s possible that my mixed fruit crumble (or crisp, whatever you want to call it) is the easiest dessert to put together, that can also be eaten for breakfast with no guilt whatsoever!  Made with whatever fruit you have languishing in the fridge, you don’t even have to make a special trip to the store.

Is your fruit a little bit mushy or limp?  Who cares?!  It’s all going to bake together into a delicious, jammy mess and be topped with a crisipity, crunchity topping!  See? Perfect!  And if you want some crumble in the Winter 🥶 , frozen berries will work great!

This recipe makes 2 one cup servings of crumble and is baked in small cast iron pans or baking dishes.  If you want to make a larger, family-sized batch, just triple the recipe and bake in a square baking dish or round cake pan.  Let’s get baking!

Mini cast iron pans of Mixed Fruit and Basil Crisp

Mixed Fruit and Basil Crisp

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For the Filling

  • 2 cup mixed berries, whatever you have on hand, or your choice of your favorite berries. I used the bits and bobbles of fruit I found in my refrigerator; raspberries, blueberries, strawberries, and some pitted and quartered Rainier cherries.
  • 3 tbsp granulated sugar
  • 1/2 tsp vanilla extract
  • 2 tsp cornstarch
  • Zest of one lemon
  • The juice of half of that lemon (put the rest in a nice glass of iced tea!)
  • 2 tsp chopped basil

For the Topping

  • 1/4 tbsp cup all purpose flour
  • 1/4 cup old fashioned oats
  • 3 tbsp packed brown sugar (light or dark, either is fine)
  • A teensy pinch of salt
  • 3 tbsp cold, unsalted butter, cut into tiny pieces


  • Preheat oven to 375° Spray two 6 inch non stick pans or two 2 cup ramekins with non-stick spray and set aside. If you’re tripling this for a large crumble, spray the inside of a square pan or cake pan. Place all the topping ingredients into a medium bowl and, using your fingers or a pastry blender, cut the butter into the other ingredients until it looks like coarse crumbs with a few larger bits for extra texture. Set aside in the refrigerator until you’re ready to bake.
  • Gather together 2 cups of whatever assortment of fruit you have around in a medium bowl. As you can see, I used a bit of everything that The Boy hadn’t used to top his breakfast yogurt. Won’t he be surprised in the morning! 🙁
  • Add all of the rest of the filling ingredients to the fruit and toss gently with a spatula until all the cornstarch has disappeared. Divide the topping evenly between the baking dishes or just plop it into the big dish if you’re going Mega-sized.
  • Sprinkle the crumble topping evenly over the top of each dish of berries.
    Adding oatmeal crisp topping to Mixed Fruit and Basil Crisp
  • Place your baking dishes on a sheet pan lined with foil or parchment paper, to catch any drips. Bake in preheated 375° oven for 30-35 minutes or until the filling is bubbly and the topping is nicely browned and looks crispy. Allow to cool for at least 10 minutes or you’ll melt the inside of your face. Top with ice cream, if that’s your thing (it’s MY thing), and enjoy.
    Finished Mixed Fruit and Basil Crisp

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