A header shot of a stone fruit crisp with three scoops of ice cream.

Mixed Stone Fruit Crisp

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If you’re anything like me, you buy a lot of stone fruit during the summer. Sometimes, it’s an unmanageable amount. Whoops. Worry not, though! This mixed stone fruit crisp will help you get rid of that delicious, delicious fruit surplus.

I’ve always had a soft spot for fruit crisps. My grandma was famous for her apple crisp. She made it for countless family events. Little did most of my family know, she used a Duncan Hines box mix. That didn’t detract from how delightful her apple crisp was, though. It’s similar to a pie, except you don’t have to bother with dough. And if there’s one thing I hate, it’s rolling out pie dough. So I’m sure this is all starting to make sense to you.

What kind of stone fruit do I need?

Feel free to use any type of ripe stone fruit you’d like here! I used peaches, nectarines, and plums for mine. It was a beautiful combination and I would definitely recommend it. But if you’ve got apricots or pluouts to get rid of, throw ’em in! I believe cherries and mangos are also technically considered stone fruit. I think cherries would work well here, but probably not mangos.

How would you recommend serving this crisp?

I feel very strongly that crisps and most fruit pies should be served warm and with a scoop of ice cream. There’s nothing better than a warm plate of fruit crisp (or pie) with cold vanilla ice cream melting onto it. If you don’t have any ice cream, I’d still recommend warm it up. But you do you.


Mixed Stone Fruit Crisp

Course Dessert
Keyword dessert, Mixed Stone Fruit Crisp, nectarines, peaches, plums, stone fruit, stone fruit crisp
Servings 8



  • 2.5 lbs Mixed stone fruit (I used an even split of peaches, nectarines, and plums, but you don't have to follow that exactly.)
  • 1/4 tsp Salt
  • 1 tbsp Lemon juice
  • 1/2 cup Brown sugar
  • 2 tsp Corn starch

Crumble topping

  • 1 cup Flour
  • 1/2 cup Rolled oats
  • 8 tbsp Butter (Split)
  • 1/4 tsp Salt
  • 1/4 cup Brown sugar


  • Brown 6 tbsp butter (cut the remaining 2 tbsp of butter into small cubes and keep in the fridge). To do this, place the butter in a small pan over medium low heat. Let this go for a few minutes, or until it reaches a deep amber hue. You’ll see it slowly start to brown throughout this process. When it's done, remove it from heat and set it aside to cool.
  • Preheat the oven to 375° Fahrenheit and grease a deep pie dish.
  • Make the filling. To do this, slice all the stone fruit. Discard the pits, and put the slices in a large bowl, along with 1/4 tsp salt, 1 tbsp lemon juice, 1/2 cup brown sugar, and 2 tsp corn starch. Toss to coat.
  • Now make the crumble topping. To do this, add 1 cup flour and 2 tbsp cold cubed butter to a medium sized bowl. Mix with your hands, crumbling the butter into small chunks as you go. Then add 1/2 cup rolled oats, 6 tbsp brown butter, 1/4 tsp salt, and 1/4 cup brown sugar, and continue to mix until combined.
  • Add the filling to your deep pie dish. Then crumble the topping over it. Bake for 40-50 minutes, or until the filling is nice and bubbly and the topping is golden brown. Let cool for about 20 minutes before serving!

If you make this, let me know what you think in the comments or on Instagram! Especially if you opt to use a different combination of fruit. I’d love to hear how it turned out. Whether or not you follow this recipe to a T, I hope you love it!

If you’re looking for more summer treats, be sure to check out my Chocolatey PB&J Muddy Buddies or my Raspberry and Ruby Chocolate Brown Butter Sugar Cookies.

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