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!
It’s possible that my mixed fruit crisp (or crumble, whatever you call it where you are) is the easiest dessert to put together. Also, it can 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 two 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!
This recipe will also make an amazing apple crisp! Just leave out the basil (try subbing in fresh thyme leaves!), substitute the mixed fruit for 4 cups of peeled and sliced apples, add 1 teaspoon of cinnamon, ⅛ teaspoon of nutmeg, and increase the cornstarch to 2 teaspoons. Bake as directed!
EQUIPMENT: MINI CAST IRON SKILLET
Let me tell you about the joy of a mini cast iron skillet. I have 6 of them and I use them for everything. They are not only cute as heck, they cook foods quickly and evenly. They require, actually prefer, minimal cleaning and last forever.
Looking for more fruity breakfast ideas?
- Breakfast Strawberry Shortcake with Whipped Greek Yogurt Cream
- Lemon Ricotta Blueberry Swirl Waffles
- Chai Spiced Waffles with Maple Cinnamon Apples
- Mini Cast Iron Dutch Babies
Mixed Fruit and Basil Crisp
For the Filling
- 4 cups (800 g) mixed berries and stone fruit
- ¼ cup (50 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon (2 g) cornstarch
- Zest of one lemon
- Juice of half a lemon
- 1 tbs chopped basil
For the Topping
- ½ cup (63 g) all purpose flour
- ½ cup (41 g) old fashioned oats
- ¼ cup (50 g) packed brown sugar (light or dark, either is fine)
- A teensy pinch of salt
- 4 tablespoon (56 g) cold, unsalted butter, cut into tiny pieces
- Preheat oven to 375° Spray three 6 inch cast iron pans or small ramekins with non-stick spray and set aside. 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 4 cups of whatever assortment of fruit you have around in a medium bowl.
- 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.
- Sprinkle the crumble topping evenly over the top of each dish of berries.
- 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. Yes, ice cream for breakfast. That's also my thing.
The nutritional and caloric information shown is an estimate provided by an online nutrition calculator. It does not assert or suggest that readers should or should not count calories, and should not be considered a substitute for a professional nutritionist’s or doctor’s counseling.