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Fresh Fruit Crisp

Course Dessert
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 9 inch pie dish



  • 6-8 cups cored + sliced apples
  • ½ cup blueberries
  • ½ cup rasberries
  • ¼ cup blackberries
  • ½ cup strawberries
  • ¼ cup raisins
  • juice from 1 lemon
  • ¼ cup maple syrup
  • 1 tsp cinnamon
  • ½ tsp allspice


  • 1 cup rolled oats
  • ½ cup walnuts chopped + toasted for 10 minutes
  • ½ cup pecans chopped + toasted for 10 minutes
  • ½ cup all-purpose flour
  • ½ cup vegan butter softened. I use Earth Balance
  • ¼ cup firmly packed light brown sugar
  • 1 tsp cinnamon
  • ¼ tsp allspice
  • ¼ tsp nutmeg
  • ¼ tsp salt


  • Preheat the oven to 350℉ (180℃ or gas mark 4). Have a 9 inch (20/23cm) baking pan or pie dish ready, ungreased.

For the filling

  • In a medium sized bowl, combine the apples, blueberries, raspberries, blackberries, strawberries, raisins, lemon juice, maple syrup, cinnamon, and all spice and pour into the pie dish or baking pan.

For the topping

  • Chop the walnuts and pecans, place them on a baking tray and toast for 10 minutes.
  • In a medium size bowl, combine the oats, walnuts (toasted), pecans (toasted), flour, butter, brown sugar, cinnamon, allspice, nutmeg, and salt. The topping should mix together like crumbly wet sand, but you might need to add a TBSP of water or more butter to get there.
  • Sprinkle the topping evenly over the fruit mixture and bake in the oven for 25-30 minutes or until the apples are soft when pierced with a knife/toothpick.
  • Remove from the oven and serve hot, warm, or room temperature.


  • Adapted from "The Joy of Vegan Baking" by Colleen Patrick-Goudreau who suggests you can substitute the apples for pears for a different flavor.