Very Cherry Mixed Fruit Crisp

This Very Cherry Mixed Fruit Crisp is an easy canned fruit dessert made with peaches, pears, cherries, brown sugar, oats, walnuts, cinnamon, and a buttery crumb topping that bakes until golden and crisp.

It takes only about 5 minutes to assemble and 15 to 20 minutes to bake, making it a simple fruit crisp for weeknight desserts, family baking days, potlucks, or those moments when you want homemade comfort without peeling and slicing a bowlful of fruit.

Jump to Recipe

Very Cherry Mixed Fruit Crisp Recipe

This easy mixed fruit crisp proves that a warm homemade dessert does not have to begin with a sink full of fruit peels. The original recipe uses two cans of Very Cherry Mixed Fruit, which traditionally contains peaches, pears, and an extra helping of cherries.

Draining the canned fruit keeps the filling juicy without making the topping soggy. The crumb mixture combines flour, packed brown sugar, old-fashioned oats, chopped walnuts, cinnamon, and softened butter. As it bakes, the fruit becomes hot and bubbly while the topping turns golden, buttery, and lightly crisp.

This is especially helpful when fresh peaches, pears, or cherries are not in season. It is also a practical recipe for beginner bakers, children helping in the kitchen, busy families, and anyone who keeps canned fruit in the pantry for easy desserts.

The original recipe came into our kitchen during Bake for Family Fun Month. I loved it because baking was something my kiddos and I could enjoy together without spending the whole long weekend measuring, peeling, and cleaning. A few pantry staples, one little baking dish, and dessert was handled. That is still my kind of family fun.

Why You’ll Love This Recipe

• Fast preparation: The fruit is already peeled, sliced, and ready to use.
• Simple pantry ingredients: Canned fruit, flour, brown sugar, oats, cinnamon, nuts, and butter do all the work.
• Ready in about 25 minutes: It needs approximately 5 minutes of prep and 15 to 20 minutes in the oven.
• No complicated filling: There is no stovetop cooking, thickener slurry, or homemade pie crust.
• Warm and nostalgic: The combination of bubbling fruit and brown sugar crumble tastes like an old-fashioned family dessert.
• Easy to customize: Change the nuts, add spices, or use a compatible canned fruit blend.

Very Cherry Mixed Fruit Crisp Ingredients

You only need a handful of pantry baking staples for this canned fruit crisp. The fruit brings the sweetness and juiciness, while the oat crumble gives it that golden, buttery topping everyone sneaks from the corner of the dish.

• 2 cans (15 ounces each) Del Monte Very Cherry Mixed Fruit, No Sugar Added, drained well
• 1/2 cup all-purpose flour
• 1/3 cup firmly packed brown sugar
• 1/3 cup old-fashioned rolled oats
• 1/3 cup chopped walnuts
• 1/4 teaspoon ground cinnamon
• 1/3 cup butter, softened
• Vanilla ice cream or frozen yogurt, optional for serving

Ingredient Notes

Canned Very Cherry Mixed Fruit

The original recipe calls for two 15-ounce cans of Del Monte Very Cherry Mixed Fruit, No Sugar Added, drained well. The blend contains peaches, pears, and an extra helping of cherries.

If the exact product is difficult to find, look for a similar canned mixed-fruit blend containing peaches, pears, and cherries. Choose fruit packed in juice or a no-sugar-added variety when possible, and drain it thoroughly before placing it in the baking dish.

All-Purpose Flour

Flour gives the topping structure and helps create those buttery little crumbs. Spoon it into the measuring cup and level it rather than packing it down.

Brown Sugar

Firmly packed brown sugar sweetens the topping and adds a warm caramel-like flavor that works beautifully with peaches, pears, and cherries.

Old-Fashioned Oats

Old-fashioned rolled oats give the topping its familiar fruit-crisp texture. Quick oats may produce a softer, finer topping, while steel-cut oats are too firm for this short baking time.

Chopped Walnuts

Walnuts add crunch and a lightly toasted flavor. Pecans are an easy substitute. The nuts can also be omitted if you need a nut-free fruit crisp.

Cinnamon

A little cinnamon warms the canned fruit without overpowering the cherry flavor. For a cozier variation, add a small pinch of nutmeg or cardamom.

Softened Butter

Softened butter binds the flour, sugar, oats, nuts, and cinnamon into a crumbly topping. Use softened butter rather than melted butter so the mixture forms crumbs instead of becoming a paste.

How to Make Very Cherry Mixed Fruit Crisp

This canned fruit crisp comes together in three simple stages: drain the fruit, mix the crumble, and bake.

1. Preheat the Oven

Preheat the oven to 425 degrees F.

2. Prepare the Fruit

Drain both cans of Very Cherry Mixed Fruit thoroughly. Let the fruit sit in a colander for a few minutes so the extra liquid can drip away.

Spread the drained fruit evenly in an 8-inch square baking dish or a similar-size pie plate.

Do not add the packing liquid. Too much liquid can make the filling watery and prevent the topping from becoming crisp.

3. Make the Oat Crumble Topping

In a medium mixing bowl, combine 1/2 cup all-purpose flour, 1/3 cup firmly packed brown sugar, 1/3 cup old-fashioned rolled oats, 1/3 cup chopped walnuts, and 1/4 teaspoon ground cinnamon.

Add 1/3 cup softened butter. Work the butter into the dry ingredients with a fork, pastry cutter, or clean fingertips until the mixture is evenly moistened and crumbly.

The topping should look like buttery crumbs. It should hold together briefly when pinched, then break apart easily.

4. Add the Topping

Sprinkle the oat crumble evenly over the fruit. Spread it all the way to the edges, but do not press it down firmly.

A loose topping bakes up lighter and crisper than one that has been packed onto the fruit.

5. Bake Until Golden

Bake for 15 to 20 minutes, or until the fruit is hot and bubbling around the edges and the topping is golden brown.

Because this recipe bakes at 425 degrees F, keep an eye on the topping near the end of the baking time so it does not overbrown.

6. Rest and Serve

Let the fruit crisp rest for 5 to 10 minutes before serving. The filling will be very hot when it first comes out of the oven, and the short rest gives the fruit juices time to settle.

Serve warm with vanilla ice cream or frozen yogurt, if desired.

Expert Tips for a Crisp, Golden Topping

• Drain the fruit very well. Let it sit in a colander for a few minutes rather than giving it only a quick pour.
• Use softened, not melted, butter. Soft butter creates crumbs; melted butter can create a dense topping.
• Do not pack the crumble down. Sprinkle it loosely so heat can circulate around the oats and flour.
• Use old-fashioned oats. They hold their texture better than quick oats during baking.
• Watch the topping near the end. Because the oven temperature is 425 degrees F, it can move from golden to overly browned quickly.
• Let it rest before serving. Five to ten minutes makes it easier to spoon into bowls without losing all the fruit juices.

Troubleshooting Your Fruit Crisp

Why Is My Fruit Crisp Watery?

The canned fruit may not have been drained long enough. Allow the fruit to sit in a colander before adding it to the baking dish. Also make sure you use an 8-inch square dish or similarly sized pie plate so the fruit layer is not too deep.

Why Is the Topping Soft Instead of Crisp?

A soft topping can result from excess fruit liquid, melted butter, quick oats, or a topping that was pressed firmly over the fruit. Use well-drained fruit, softened butter, and old-fashioned oats, then sprinkle the mixture loosely.

Why Is the Topping Browning Before the Fruit Is Hot?

The baking dish may be too close to the upper heating element. Move it to the center rack. If the topping is already brown, loosely cover the dish with aluminum foil for the remaining baking time.

Why Is My Crumble Mixture Dry?

Continue working in the softened butter until the flour no longer looks powdery. The mixture should hold together briefly when pinched but still break into crumbs.

Easy Variations and Creative Ideas

Nut-Free Mixed Fruit Crisp

Leave out the walnuts and add 2 to 3 tablespoons of extra old-fashioned oats. This keeps the topping pleasantly textured without nuts.

Pecan Fruit Crisp

Replace the walnuts with chopped pecans for a sweeter, buttery crunch.

Extra-Cherry Fruit Crisp

Add a small handful of well-drained canned or thawed frozen cherries to emphasize the cherry flavor. Avoid adding cherry pie filling because its thickened syrup will significantly change the sweetness and texture.

Spiced Mixed Fruit Crisp

Add a pinch of nutmeg, ginger, or cardamom to the cinnamon. Keep the additional spices light so the fruit remains the star.

Coconut Oat Crisp

Replace part of the chopped walnuts with sweetened or unsweetened shredded coconut. Watch the topping closely because coconut can brown quickly.

Individual Fruit Crisps

Divide the fruit and topping among lightly greased oven-safe ramekins. Begin checking them a few minutes early because smaller servings may bake more quickly.

What to Serve with Mixed Fruit Crisp

Very Cherry Mixed Fruit Crisp is lovely while it is still warm, but a cool, creamy topping makes that buttery crumble even better.

• Vanilla ice cream
• Frozen yogurt
• Freshly whipped cream
• Marshmallow whipped cream
• A spoonful of Greek yogurt for breakfast-style leftovers
• A light dusting of powdered sugar
• A drizzle of caramel sauce

When to Serve Very Cherry Mixed Fruit Crisp

This easy canned fruit dessert is dependable enough for an ordinary family dinner but warm and nostalgic enough for sharing.

• Sunday dinner
• Family baking days
• Presidents’ Day weekend
• Valentine’s Day dessert
• Cherry-themed parties
• Potlucks and covered-dish suppers
• Fall gatherings
• Thanksgiving dessert tables
• Last-minute company
• Cold evenings when only a warm dessert will do

For a Pinterest-pretty serving idea, spoon the warm fruit crisp into shallow vintage-style bowls and add one small scoop of vanilla ice cream. Finish with a few chopped walnuts and a tiny sprinkle of cinnamon so everyone can see what is tucked inside that golden crumble.

How to Store Mixed Fruit Crisp

Allow leftover crisp to cool, then cover the baking dish or transfer individual portions to an airtight container.

Refrigerate it for up to 3 to 4 days. The topping will gradually soften as it absorbs moisture from the fruit, but reheating it in the oven or toaster oven can restore some of its crispness.

How to Reheat Fruit Crisp

In the Oven

Place the fruit crisp in an oven-safe dish and warm it at 350 degrees F until heated through. Leave it uncovered so the topping can crisp again.

In the Microwave

Microwave an individual serving in short intervals until warm. This is the quickest method, although the topping will be softer than it is when reheated in the oven.

Can You Make This Fruit Crisp Ahead?

You can drain the fruit and prepare the crumble mixture separately several hours in advance. Refrigerate both until you are ready to assemble the dessert.

For the crispest topping, wait to sprinkle the crumble over the fruit until shortly before baking. If the topping sits on the fruit too long, it may begin absorbing moisture.

Can You Freeze Mixed Fruit Crisp?

You can freeze baked fruit crisp, although the oat topping may be softer after thawing. Cool it completely, wrap it securely, and freeze it for up to 2 months.

Thaw it overnight in the refrigerator, then reheat it uncovered in a 350-degree F oven until warm. An oven or toaster oven will produce a better topping than a microwave.

Very Cherry Mixed Fruit Crisp FAQs

Can I Make Fruit Crisp with Canned Fruit?

Yes. Canned fruit makes fruit crisp quick and convenient because the fruit is already peeled and sliced. Drain it thoroughly before baking so the finished dessert is not watery.

What Fruit Is in Very Cherry Mixed Fruit?

The original Del Monte Very Cherry Mixed Fruit used in this recipe contains a combination of peaches, pears, and an extra helping of cherries. Product blends can change, so check the label when purchasing.

Can I Use Fruit Cocktail for Fruit Crisp?

You can use a compatible canned fruit cocktail, but the flavor and fruit sizes may differ from the original recipe. Choose a blend with peaches, pears, and cherries, and drain it well.

Do I Need to Add Sugar to the Canned Fruit?

No additional sugar is necessary in the fruit layer for this recipe. The brown sugar in the crumble provides sweetness, while the canned fruit contributes its own natural or packed sweetness.

What Is the Difference Between a Fruit Crisp and a Fruit Crumble?

In American baking, a fruit crisp usually contains oats in the topping. A crumble often uses a flour-and-butter topping without oats, although the names are sometimes used interchangeably.

Can I Make This Fruit Crisp Without Walnuts?

Yes. Omit the walnuts for a nut-free version and add 2 to 3 tablespoons of extra old-fashioned oats if you would like to maintain the topping’s texture.

Can I Use Quick Oats Instead of Old-Fashioned Oats?

Quick oats can work, but they create a softer and finer topping. Old-fashioned oats provide the best traditional fruit-crisp texture.

How Do I Know When Fruit Crisp Is Done?

The topping should be golden brown, and the fruit should be hot and gently bubbling around the edges. This usually takes 15 to 20 minutes at 425 degrees F.

Does Fruit Crisp Need to Be Refrigerated?

After the dessert has cooled, refrigerate leftovers in a covered container. This helps preserve the fruit and butter-based topping safely.

A Little Family-Baking Nostalgia

This recipe originally found its way into our kitchen during a long Presidents’ Day weekend. Baking with my kiddos was one of those simple things that filled an afternoon without needing an elaborate plan.

The canned fruit made it especially easy. There were no peaches to peel, pears to core, or cherries to pit. The children could help stir the crumble, sprinkle it over the fruit, and peek through the oven door while the kitchen began smelling like cinnamon and brown sugar.

That is the charm of recipes like this one. They are not complicated or fussy. They simply make it easier to gather in the kitchen and turn an ordinary can from the pantry into something warm enough to feel like a memory.

More Cozy Fruit Desserts

Very Cherry Mixed Fruit Crisp Recipe Card

The complete printable recipe card below includes the recipe ingredients, preparation time, baking time, servings, notes, and step-by-step directions in an easy-to-save format.

Final Thoughts

Very Cherry Mixed Fruit Crisp is the kind of pantry dessert every busy baker deserves. It turns canned peaches, pears, and cherries into a bubbling homemade treat with a buttery brown sugar oat topping, and it does it without demanding an afternoon of peeling fruit.

Serve it warm with ice cream for dessert, add whipped cream for a family gathering, or quietly claim the last spoonful for breakfast the next morning. I will not tell the children.