Cobblers, Crisps, Crumbles

Mini Fruit Crisps

I woke up this morning with the strangest sense of deja vu. It took me a minute to figure out why, and then it hit me.

  1. I have to commence packing again, as we will be moving out in 30 days or less. I’m really hoping for the less part…. I am super pleased about it this time though, because I will be able to unpack all of our things once and for all in the new house – there’s room for everything (and then some…). And no Mom, that’s not a direct subtle hint about that beautiful hall piece you have. You know, the green one, with the wine storage? Yeah, not that one.

2.  And in what could be considered a scene from the movie Groundhog Day, my hair dryer went out on me yesterday (that’s the second hair dryer in 15 months). My ability to blow up appliances is consistent and unfailing. I should congratulate myself, especially on the fact that my hair didn’t catch fire from the sparks emanating out the front of the dryer. And so we bid farewell to another hard working appliance…….

So in betwixt and between all this activity, I’m savoring the last bits of my summer produce stash with these mini crisps. They are perfectly sized, and would you think poorly of me if I confessed to eating them for breakfast?


Topped with Greek yogurt, they make a mighty fine start to the day.

Mini Fruit Crisps – adapted from Epicurious

  • 1 1/2 quarts assorted fruits – trimmed and chopped into bite-size pieces
  • 2 tbs sugar
  • 1 teaspoon lemon zest (from about 1/2 a lemon)
  • 1/4 cup all-purpose flour
  • 1/4 cup quick-cooking oats
  • 1/4 cup packed light brown sugar
  • 4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces

Preheat the oven to 350°F. Place six ramekins or mini jars on a baking sheet and set aside.

In a large bowl, gently toss together the fruit, sugar, and lemon zest and let rest for 5 minutes. In a medium bowl, combine the flour, oats, brown sugar, and butter. Using your hands or a spoon, gently toss to blend the ingredients and then rub the mixture together to work the butter into walnut-size lumps. Divide the fruit between the ramekins, gently packing it down. Divide the oat topping between the ramekins, packing a hearty mound on top of each. Bake the fruit crisps until the streusel is golden brown, 25 to 30 minutes. Let rest 10 minutes before serving.



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