Good Eats: Killer Crisp Crust

This is a delicious crust that is perfect for fall fruit crisps! It caramelizes in that melt-in-your-mouth sort of way and creates a crispy-sweet shell for roasted apples, pears, figs… or whatever happens to be in season.

It’s such an easy recipe that it’s one of my go-tos when I need a fancy dessert but am short on time – and I literally make it with any fruit that’s sitting in our glass fruit bowl at that moment.

On this particular summer’s day, I had a few extra pears and a whole lotta figs from our neighbor’s tree. So pear & fig crisp it was.


Killer Crisp Recipe


*3/4 cup flour
*2/3 cup (packed) brown sugar
*1 teaspoon cinnamon
*1/2 teaspoon nutmeg (optional)
*6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces

*Fruit sliced and marinating in a sprinkling of sugar and cinnamon/nutmeg (try marinating in brandy, maple syrup, honey… too)
*Apple butter (totally optional – my secret ingredient), honey works well
{1.} Mix together flour, sugar and spices.

{2.} Blend in butter with fingertips until mixture forms small clumps.

{3.} Prepare the inside of your baking container by greasing it with butter.

{4.} Press crust into edges of baking pan until a layer 1/4″ or so forms.

{5.} Layer in fruit slices and add pats/spreads of apple butter. Sprinkle with cinnamon and nutmeg.

{6.} Cover with foil and bake at 375 for 40-50 minutes (since every oven and climate is different, look for an initial browning of the crust).

{7.} Remove foil and bake 10-20 minutes until sugars and fruit caramelize. Don’t remove until poking with a fork results in a firm crust – the more carmelized, the better!

{8.} Let stand for at least 30 minutes, serve with a sprig of mint and vanilla ice cream!


Try this dish with apples, peaches, nectarines, plums, strawberries, blueberries… you name it. I love crisps because they’re quick and easy, you could even freeze the dough in portion-sized balls for future thawing. Note: not an ideal recipe for pies, this is really and truly a crispy-sweet crust.

The perfect summer-meets-fall dessert!

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  1. says

    Oh, yum! I’ll definitely have to try this some time. As for marinating/macerating the fruit, my mother-in-law’s favorite is an orange liquor like Cointreau (very tasty with strawberries!)

  2. Morgan says

    Thanks, Michelle! Mmmm… goat cheese – such a great combo. Try roasting figs too, even if it’s in the same pan as your meat. So good!


  3. Michelle says

    This looks incredible Morgan! My parents have a fig tree and I have been wanting to do more them than just stuff with goat cheese :) Thanks for the idea!!!


  4. Liz Wagner says

    I believe I’ve had the pleasure of this dessert… personally brought to my house, no less! It really is delicious.

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