Host Katie Lee's Peach Crisp dessert, as seen on Food Network's The Kitchen, Season 10.
Recipe courtesy of Katie Lee Biegel

Fruit Crisp by Heart

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  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 10 min
  • Yield: 8 to 10 servings





  1. Preheat the oven to 400 degrees F.
  2. For the crisp: Mix together the flour, brown sugar, cinnamon and salt in a bowl. Using a pastry blender, 2 knives or a food processor, cut in the butter. Stir in the oats. 
  3. For the fruit: Toss the fruit with the cornstarch, granulated sugar as needed and the lemon zest if using.
  4. Transfer the fruit mixture to a baking dish and top with the crisp mixture. Bake until the middle is warmed through and the top is crispy and golden brown, 50 to 55 minutes.

Cook’s Note

The ratio of crisp to fruit is fairly flexible--use more or less based on your preference. Larger batches of the crisp may take more time to bake, while smaller batches may take less time. Watch closely and adjust the baking time accordingly.