Sheet Pan Mixed Fruit Crisp with Oat Topping

This Sheet Pan Fruit Crisp brings together three fruits—blackberries, strawberries, and peaches—topped with a sweet, buttery oat crumble. It’s a one-pan dessert that’s easy to prep, bakes quickly, and serves a crowd. The combination of tart berries and sweet peaches creates layers of flavor and texture that are irresistible served warm with ice cream or whipped cream.

If you love classic fruit crisps like peach crisp or apple crisp, this sheet pan version ups the variety by using a trifecta of fruit for a colorful, crowd-pleasing dessert. It’s ideal for summer gatherings, potlucks, or any night you want a comforting baked dessert without the fuss of multiple pans.

Featured ingredients

• Frozen berries: Frozen blackberries and sliced strawberries work well together and give the filling great flavor and color.
• Peaches: Fresh sliced peaches add sweetness and a juicy texture that balances the berries.
• Vanilla extract: A splash of vanilla enhances the overall flavor of the fruit filling.
• Lemon juice: A little lemon brightens the filling and balances sweetness.
• Cornstarch: Coating the fruit in cornstarch helps thicken the juices as the crisp bakes.
• Rolled oats: Old-fashioned oats add chew and structure to the crumble topping.
• All-purpose flour: Helps bind the crumble so it bakes into crisp, buttery pieces.
• Brown sugar and butter: Brown sugar gives a caramel note while softened butter creates the tender, flaky topping.

Can I use fresh berries instead of frozen?

Yes. Both frozen and fresh berries work for this sheet pan crisp. Frozen berries are convenient and help hold up the filling; fresh berries bring peak-season brightness. Adjust baking time slightly if your fruit is especially juicy.

Can I make this recipe gluten-free?

Yes. Substitute a gluten-free all-purpose flour and certified gluten-free oats in the crumble to make the crisp suitable for gluten-free diets.

Why a sheet pan?

Baking on a sheet pan spreads the filling and topping into a thinner layer, which helps the crumble become extra crisp and crunchy across the entire surface. It’s also easy to serve straight from the pan for casual gatherings.

Do I need cornstarch in the filling?

Tossing the fruit with cornstarch before baking helps absorb excess juices and produces a thicker, glossy filling once baked. It’s an important step if you prefer a less runny, more cohesive fruit sauce.

Storage and leftovers

Store any leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently in the oven or microwave until warm; the crumble benefits from a few minutes in a hot oven to regain crispness.

How to serve

Serve warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a spoonful of chilled nice cream for a lighter option. Pair with coffee or tea for a comforting finish to any meal.

Sheet Pan Fruit Crisp Recipe

This sheet pan fruit crisp is simple to prepare, feeds a crowd, and highlights three complementary fruits. The oat crumble bakes up golden and crunchy while the fruit softens into a jammy, flavorful filling.

Ingredients

For the filling

• 3 cups frozen blackberries
• 3 cups frozen sliced strawberries
• 5 cups sliced peaches (fresh)
• 1 tablespoon vanilla extract
• 2 tablespoons lemon juice
• 1/3 cup cornstarch
• 1 teaspoon sea salt

For the crumble

• 2 cups rolled oats
• 1/2 cup all-purpose flour (or gluten-free flour)
• 2/3 cup brown sugar
• 1/2 teaspoon sea salt
• 12 tablespoons butter, softened

Instructions

1. Preheat the oven to 375°F (190°C). Lightly spray a large sheet pan with cooking spray or line it with parchment paper.
2. In a large mixing bowl, combine the blackberries, sliced strawberries, peaches, vanilla extract, lemon juice, cornstarch, and sea salt. Stir until the fruit is evenly coated with the cornstarch mixture. Transfer the fruit mixture to the prepared sheet pan and spread it into an even layer.
3. In a medium bowl, make the crumble topping. Combine rolled oats, flour, brown sugar, and salt. Add the softened butter and mix with a wooden spoon, pastry cutter, or your hands until the mixture forms coarse crumbs and is evenly moistened.
4. Scatter the crumble topping evenly over the fruit layer to cover as much of the surface as possible.
5. Bake in the preheated oven for 30 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
6. Remove from the oven and let cool for about 10 minutes to allow the filling to set slightly. Serve warm with ice cream or whipped cream as desired.

Tips & Notes

• Baking on a sheet pan creates a thinner crumble layer for maximum crispiness across the whole pan.
• Use fresh or frozen berries interchangeably; if the fruit is very juicy, increase the cornstarch slightly to help thicken the filling.
• Quick oats can be substituted for rolled oats, but steel-cut oats are not recommended.
• To make this gluten-free, use a gluten-free flour blend and certified gluten-free oats.
• For added texture, sprinkle chopped nuts over the fruit before adding the crumble.

Nutrition (approximate per serving)

Calories: 216 kcal; Carbohydrates: 31 g; Protein: 3 g; Fat: 10 g; Fiber: 4 g; Sugar: 16 g. Nutrition values are estimates and should be used as a guideline.

If you make this recipe, leave a comment below to share how it turned out. Tag your photos on social media with #fitfoodiefinds if you’d like to show us your version!