Fall Fruit Crisp

Preparation info
  • Makes:


    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

A crisp is a crisp is a crisp—simply a mix of fruit baked underneath some doughlike topping. I can’t think of many other ways that can turn humdrum fruit as quickly and easily into a festive dessert.

This crisp recipe is great any season of the year. In winter use cranberries; in summer, fresh berries.


  • 4 peaches or nectarines
  • 4 pears
  • 1 tablespoon lemon juice<


  1. Preheat the oven to 350°F.
  2. Peel and pit or core the fruit, then cut it into 1-inch chunks. Set the fruit in a 9-inch square noncorrosive baking pan and toss it w