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spoonful of granola streusel crisp on baked fruit

Baked Fruit with Granola Crisp Topping

This simple recipe, made in individual ramekins, is actually a template for a fruit crisp or crumble with a granola streusel topping. It's simple, scrumptious, and easily scalable for a single serving or a crowd. Enough said.

Course Dessert
Cuisine American
Keyword berry, blackberry, cranberry, crisp, crumble, fruit, peach, streusel
Prep Time 45 minutes
Cook Time 30 minutes
Servings 8 servings (4 ounces each)
Author Laura


Granola Streusel Topping

  • 1 & 1/4 cups All-purpose flour 150 g/5.3 oz
  • 1/2 cup Brown sugar, firmly packed 106 g/3.75 oz. Either light or dark brown sugar. For difference between them, see note below
  • 3/4 teaspoon Cinnamon
  • 1/2 cup Granola, homemade or storebought 57 g/2 oz
  • 1/2 cup Unsalted butter, melted 113 g/2 oz (8 tablespoons or 1 stick)

Fruit Filling

  • 2 & 1/2 cups Berries of any type or mixture Amount is approximate depending on type of berry. About 300 g/10 oz.
  • 1 pound Peaches, fresh or frozen, cut into slices, then cubes 460 g/ 16 oz
  • 1/4 cup Granulated sugar 50 g/1.75 oz
  • 2 tablespoons All-purpose flour
  • 1 teaspoon Fresh lemon juice
  • 1 pinch Salt


Granola Streusel Topping

  1. Combine flour, brown sugar, cinnamon, and granola. Mix well.

  2. Pour melted butter over the dry mixture and toss with a silicone spatula to form large crumbs. Little or no flour should be visible. Set aside.

Fruit Filling

  1. Combine all the ingredients and mix well. Set aside for a few minutes to allow the fruit to macerate and juices to mix with the flour and lemon juice.

Combining Fruit and Filling

  1. Preheat oven to 350 degrees F/ 180 C. butter 8 small ramekins. (For how-to on measuring the size of ramekins, see note below.)

  2. Pour the fruit into the ramekins. Add the granola streusel topping. Place the ramekins on a baking sheet (to catch any drips while baking) and bake for 25-30 minutes, until the fruit is bubbling and the streusel is golden brown.

Recipe Notes

Light and dark brown sugar are both made from cane sugar and molasses. The difference between them is the amount of molasses, with dark brown having more molasses than light brown sugar. There is no exact proportion of molasses to granulated sugar and different brands may have different amounts of molasses. 

In order to calculate the size of a ramekin, pour water into it and see how much water it holds. Most ramekins have a lip at the top. A 4 ounce ramekin will take the water just up to the bottom lip of the ramekin.