Name: Sheet Pan Fruit Crisp
Ingredients: 8 cups Mixed Fruit, peeled (if necessary) and sliced/chopped: (e.g., apples, pears, berries, peaches, plums) – Use a combination of your favorites or what’s in season. Ensure pieces are roughly uniform for even cooking. About 1-inch chunks for firmer fruits like apples, berries can be left whole or halved if large.; 1/4 cup Granulated Sugar (or to taste): Adjust based on the sweetness of your fruit. You can also use brown sugar or maple syrup.; 2 tablespoons Lemon Juice: Freshly squeezed is best; it brightens the fruit flavor and helps prevent browning, especially for apples and pears.; 2 tablespoons Cornstarch (or All-Purpose Flour): This helps to thicken the fruit juices, preventing a runny crisp.; 1 teaspoon Ground Cinnamon: A classic warm spice that pairs beautifully with most fruits.; 1/2 teaspoon Ground Nutmeg: Adds a lovely depth of flavor; freshly grated is even better.; Pinch of Salt: Enhances all the other flavors.; 1 1/2 cups All-Purpose Flour: Forms the base structure of the crumble topping.; 1 cup Rolled Oats (Old-Fashioned Oats): Provides a wonderful chewy texture and nutty flavor. Do not use instant oats.; 3/4 cup Light Brown Sugar, packed: Adds sweetness and a molasses depth to the topping. Dark brown sugar can also be used for a richer flavor.; 1/2 teaspoon Ground Cinnamon: More warmth for the delicious topping.; 1/4 teaspoon Salt: Balances the sweetness of the topping.; 3/4 cup (1 1/2 sticks) Unsalted Butter, cold and cubed: This is crucial for creating a crumbly, tender topping. The cold butter creates little pockets that melt during baking, resulting in a perfect texture.

Ingredients

Scale

For the Fruit Filling:

8 cups Mixed Fruit, peeled (if necessary) and sliced/chopped: (e.g., apples, pears, berries, peaches, plums) – Use a combination of your favorites or what’s in season. Ensure pieces are roughly uniform for even cooking. About 1-inch chunks for firmer fruits like apples, berries can be left whole or halved if large.
1/4 cup Granulated Sugar (or to taste): Adjust based on the sweetness of your fruit. You can also use brown sugar or maple syrup.
2 tablespoons Lemon Juice: Freshly squeezed is best; it brightens the fruit flavor and helps prevent browning, especially for apples and pears.
2 tablespoons Cornstarch (or All-Purpose Flour): This helps to thicken the fruit juices, preventing a runny crisp.
1 teaspoon Ground Cinnamon: A classic warm spice that pairs beautifully with most fruits.
1/2 teaspoon Ground Nutmeg: Adds a lovely depth of flavor; freshly grated is even better.
Pinch of Salt: Enhances all the other flavors.

For the Crisp Topping:

1 1/2 cups All-Purpose Flour: Forms the base structure of the crumble topping.
1 cup Rolled Oats (Old-Fashioned Oats): Provides a wonderful chewy texture and nutty flavor. Do not use instant oats.
3/4 cup Light Brown Sugar, packed: Adds sweetness and a molasses depth to the topping. Dark brown sugar can also be used for a richer flavor.
1/2 teaspoon Ground Cinnamon: More warmth for the delicious topping.
1/4 teaspoon Salt: Balances the sweetness of the topping.
3/4 cup (1 1/2 sticks) Unsalted Butter, cold and cubed: This is crucial for creating a crumbly, tender topping. The cold butter creates little pockets that melt during baking, resulting in a perfect texture.

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Instructions

Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a large, rimmed baking sheet (approximately 13×18 inches) or line it with parchment paper for easier cleanup. Using parchment paper is highly recommended to prevent sticking and make transferring the crisp simpler.
Prepare the Fruit Filling: In a large mixing bowl, combine your prepared mixed fruit, granulated sugar (adjust to your fruit’s sweetness), fresh lemon juice, cornstarch (or flour), ground cinnamon, ground nutmeg, and a pinch of salt. Gently toss everything together until the fruit is evenly coated with the sugar and spices. The cornstarch might look a bit white, but it will dissolve as it bakes.
Spread Fruit on Sheet Pan: Pour the fruit mixture onto the prepared baking sheet and spread it out into an even layer. Try to ensure the fruit isn’t piled too high in any one spot, as this will help it cook more evenly and allow for maximum topping coverage.
Make the Crisp Topping: In a separate medium-sized mixing bowl, whisk together the all-purpose flour, rolled oats, packed light brown sugar, ground cinnamon, and salt.
Cut in the Butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, your fingertips, or even a fork, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter still visible. Work quickly to ensure the butter stays cold. You’re looking for a clumpy, sandy texture, not a smooth dough.
Distribute Topping: Evenly sprinkle the crisp topping mixture over the fruit layer on the baking sheet. Try to cover as much of the fruit as possible, but some gaps are perfectly fine and allow the fruit to bubble through enticingly.
Bake: Place the sheet pan in the preheated oven. Bake for 35-45 minutes, or until the fruit filling is bubbly and thickened, and the topping is golden brown and crisp. The exact time will depend on the type and thickness of your fruit, as well as your oven’s idiosyncrasies. Apples and pears might take a bit longer than softer berries.
Cool Slightly: Once baked, carefully remove the sheet pan from the oven. Let the fruit crisp cool on a wire rack for at least 10-15 minutes before serving. This allows the filling to set up a bit more and prevents a burnt tongue. The aromas during this cooling phase are simply divine!
Serve and Enjoy: Serve the sheet pan fruit crisp warm, perhaps with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce.

Nutrition

Serving Size: one normal portion
Calories: 450