These Mini Fruit Crisps are easy to make with your favorite fruit in these cute little individual servings, and they are so wonderfully sweet and delicious!
Update: Since publishing this post in 2017, the company behind the glass mason jars used in these photos has released word that they are not safe to be used in baking. So until we have a chance to update these photos, please be advised to use ramekins or a different oven-safe container for baking. Thank you!
In the past week or so that we have been home from our honeymoon, literally dozens of people have asked us the classic — “So how’s married life?!”
Our answer — “AWESOME.”
I mean, clearly we’re brand new at all of this. ? But after all of the busyness of the past few months of wedding planning, it has felt so, so good to finally be able to just settle back into everyday real life again. And there have been a hundred small details I have loved about everyday real life now that we’re finally living together. Like, seeing him reach into the dresser to pull out his socks each morning that are stored right next to mine?! Tiny detail…but so fun. Signing up together for the Google Music family plan? Love it! Receiving a photo text when he arrived home first this week and found that the dogs had broken into their food closet and had an all-you-can-eat-buffet with their 15-pound bag of food on the kitchen floor? I mean…gahhhh. But still, so fun to have him here to share those random moments together (and have a little chit-chat with the dogs about making better decisions in the future).
Still, of all the newness of this past month, I think one of the random things I have loved the most is simply being in the same house and doing our own thing at times. Ha, that may be a weird thing to say. But most of the time when we were dating, we always spent our time together hanging out and doing the exact same thing, which was great. Now, though, it has been so fun — say — for me to be working out on the elliptical while he’s working on his computer over on the couch. Or for him to be doing the dishes while I’m paying bills over at the dining table. Or — like the other night — for me to be baking and taste-testing yet another batch (I’m obsessed) of these cute little Mini Fruit Crisps in the kitchen while he’s playing guitar and rehearsing for a gig with a friend in the living room. It just feels like this really fun new stage of our relationship to be doing our own independent everyday life stuff right alongside one another in the same house. And I’m lovin’ it.
I’m also, of course, lovin’ these adorable little single-serving fruit crisps. They’re super easy to make with ramekins, bursting with fresh and sweet fruit flavors, and easy to scale down for 1 or 2 people, or up to a crowd. And the best part?! You can make them with whatever fruit you’d like!
In preparation for finally photographing and sharing this recipe, I tested out about 8 different fruit flavor combinations the other night to see which would be the most popular. And of course — everyone had a different opinion. I’m on a big pineapple crisp kick this summer (how did I never try making a crisp with it until now?!), but Barclay said to tell all of you that strawberry-blueberry crisp is where it’s at. ? Just about any juicy fruit will do, though. Or a combination of your favorites. (This recipe is a perfect use for leftover fruit!)
To put everything together, just whip up a simple oatmeal crisp topping (<– which can easily be gluten-free, btw).
Then mix up your fruit filling, and portion it evenly between your ramekins. Sprinkle the crisp on top, then bake until the fruit is all bubbly and the topping is lightly browned and crispy.
(For these photos, I made a batch of pineapple-peach fruit filling, and strawberry-blueberry-raspberry fruit filling!)
Then serve them UP!
I highly recommend a scoop of ice cream or whipped cream to go with each one. But you can’t go wrong however you serve them. Such a perfect little summer treat.
These adorable little Mini Fruit Crisps are quick and easy to make with whatever kind of seasonal fruit you happen to be craving. And they are totally delicious.
Mini Fruit Crisps Ingredients:
8 cups chopped fruit (such as berries, cherries, peaches, pineapple, plums, apricots, pears, etc.*)
1/3 cup maple syrup
3 tablespoons cornstarch
3 tablespoons lemon juice
1 batch Oatmeal Crisp Topping (see below)
optional: vanilla ice cream, for serving
Oatmeal Crisp Topping Ingredients:
1/2 cup old-fashioned oats
1/4 cup almond meal (or all-purpose flour)
1/4 cup sliced almonds
3 tablespoons melted butter or coconut oil
2 tablespoons maple syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
To Make The Mini Fruit Crisps:
Heat oven to 350°F. Lay out 8 half-pint ramekins on a large baking sheet, and set aside.
In a large bowl, add the chopped fruit, maple syrup, cornstarch and lemon juice, and stir until evenly combined.
Evenly portion the fruit mixture into the 8 jars (each should be full). Then evenly portion the oatmeal crisp topping on top of the 8 jars.
Bake for 30-40 minutes, or until the fruit filling is bubbly and the topping starts to brown.
Remove and serve immediately with a scoop of vanilla ice cream.
To Make The Oatmeal Crisp Topping:
Stir together all ingredients in a large bowl until evenly combined.
Fruit: Just about any kind of juicy fruit will work for this recipe. You’re welcome to also use apples, but they will not be quite as juicy (and I recommend adding some extra cinnamon to those).
Gluten-Free Instructions: If making this recipe gluten-free, be sure to use certified gluten-free oats.
Ramekins: Since publishing this post in 2017, the company behind the glass mason jars used in these photos has released word that they are not safe to be used in baking. So until we have a chance to update these photos, please be advised to use ramekins or a different oven-safe container for baking. Thank you!
These are sooooooo cute!
These look delicious! And congratulations on getting married, you seem to be a wonderful couple…wish you all the best!
I have a dinner party tonight and I already have all the ingredients for this! I wonder if there’s a version I could add mint to? I have so much in my garden!
Awesome! I bet that mint would be a yummy addition with some blueberries! :) Enjoy!
Is there another sweetener I could use besides maple syrup? Congratulations to you two!!! P.S. Loved your Insta-story with Barclay & friend rehearsing!
Agave syrup or brown sugar! I have used both!
Can you recommend something to substitute for the maple syrup? Not a fan.
I love you (and this season too) sweetheart!!
And I can recommend the strawberry and blackberry combination to everyone ;)
Do you have any suggestions for a substitute for the almonds ? I personally don’t like them but love everything else listed!
No prob — feel free to use pecans or walnuts instead, or you can just leave them out and add in some extra oatmeal. ;) Enjoy!
Hi Kaitlin! You can just leave them out, or feel free to use walnuts or pecans instead, if you like those. We hope you enjoy!
These look delicious and so easy to prep ahead. So glad you are enjoying married life! You continually remind me to appreciate the little things about having found my hubby and being married!
Thank you, Kelli! We hope you can give these a try soon!
Very pretty. Nice idea for a lady’s lunch or a baby shower etc.
Thanks, Soleil, we hope you can try these soon!
if you have to eat them right away then is it not good as leftovers?
These are SO darn cute, and look so delish too! Definitely need to try them soon!
Thank you, Karly, we hope you enjoy them!
These look great and I can’t wait to make them! Trying to decide though…if we’re not going to eat them all do you think it would be better to just go ahead and bake them and then reheat them later or to store the fruit and topping separately in the fridge and then assemble, bake and eat as we’re ready for them?
(Contemplating this as I eat a bowl of Mediterranean Farro Salad, btw!)
Thanks, Diana! We would suggest making the topping and storing it in the fridge, and then assembling and baking these when you’re ready to eat them, or you could bake and reheat them as you like (assembling them too early on will cause the fruit to get too soggy and juicy). We hope you enjoy!
This looks really delicious. Thanks for sharing.
Thank for you the reply in regards to the almonds. Your blog is my favorite source for reliable delicious recipes. After many a dud via google searches etc, it’s just so much easier to pick something from you site and eat. :) Thank you for all you do!
You’re welcome, Kaitlin, and we’re so happy you love the blog, thank you for your kind words! :)
This sounds easy and delicious. Do you think black berries or blueberries will work for the fruit? I enjoy your blog and I am so happy for the two of you. It is refreshing for old married people that sometimes take each other for granite. Blessings, Betty
Thank you, Betty, we hope you enjoy! And yes, you could totally use blackberries and/or blueberries for this! :)
Yummmmm! These are the cutest!
Made these in mini-masons (8oz.) with a wide mouth, though not the regular Masons that are 8 oz and look like the regular 16oz. jars. Used strawberries and blueberries and prepared exactly as the recipe states. They were great and really enjoyed by all, even with a dollop of Vanilla ice cream! We found them a bit too hot to eat immediately after removing them from the oven, but cooking them during dinner and letting them rest for a bit resulted in a hot (but not unbearable) treat that kept the ice cream alive , as it didn’t immediately melt to a puddle. Can’t wait to try other fruits.
These are so cute! And pineapple? Would never have though of that!
What size jars did you use? They look like the minis but the recipe seems like it would make too much for the little jars that barely hold 3 oz. love your blog!
Hi Jann! We used these half pint jars. We’re glad you enjoy the blog, and we hope you enjoy the recipe! :)
Could I do this in a cupcake tin instead? Was thinking of lining it with a pie crust to keep it together rather than the mason jars.
Hi Rachel! If you’re spraying the tin and lining it with pie crust, then we think that would work okay. We hope you enjoy!
These look amazing and doesn’t everyone love mini desserts!? I’ve made fruit crisps the last two weekend, red plum & raspberry and peach & blueberry. Thanks for these new combo and mason jar ideas. I can’t wait to try them!
Thank you, Thea, we hope you love them! :)
These are so adorable! I LOVE little treats in mason jars!
I made this for my side of the family on vacation, and they all loved it! I made it with apples, and it was perfect. Great recipe, and such a fun idea to do little individual mason jars!
Awesome, so happy to hear it! :)
These look really great, but Mason jars are not made of tempered glass and are probably not heat resistant enough for the oven. I just thought I’d put that out there before someone got into trouble. I will be making these in oven-proof ramekins though. Thanks for the recipe!
humm delicious! Thanks
delicious I loved it
Going on a double date picnic with our besties (kid free!) and I’ve been looking for the perfect dessert! Super excited to make these with some fresh local peaches and blackberries! I”ll have to pack some frozen coco-whip and hope it’s perfectly thawed by the time we need it ;) Thanks!
My daugher would like these as a desert at her wedding. Could these be made a month in advance and froze?
She too wants to serve ice cream on top.
These look wonderful. One concern tho …. the glass mason jars ….. i am surprised that they are oven proof and I would think they would be way to hot to eat out of the oven ….. about how long to cool before adding ice cream? and does everyone use a hotpad to hold them?
Is there a way to make these with frozen fruit? Are there any substitutes I have to make? I froze some peach slices during peach season and want to use them up