Looking for a dessert that’s not only delicious but also packed with anti-inflammatory benefits? This seasonal fruit crisp with an oatmeal crumble crust ticks all the boxes.
It’s the perfect way to indulge in a sweet treat while incorporating wholesome ingredients that help combat inflammation in the body. Plus, it’s so easy to make that you’ll feel like a professional baker in no time.
Why Seasonal Fruits Matter
Seasonal fruits are at their peak in flavor and nutrition, making them the ideal base for this dessert. Apples, pears, and berries are naturally rich in antioxidants and anti-inflammatory compounds like quercetin and anthocyanins.
By choosing fruits that are in season, you not only enhance the flavor but also maximize the health benefits. These fruits are also a great source of fiber, supporting gut health—a key player in managing inflammation.
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The Power of Oats & Spices
The oatmeal crumble crust is more than just a topping; it’s a powerhouse of anti-inflammatory ingredients. Oats contain beta-glucans, which are known to reduce inflammation and improve heart health.
Meanwhile, spices like cinnamon and nutmeg bring warmth to the dish and are packed with their own anti-inflammatory properties. Cinnamon, for instance, has been shown to lower markers of inflammation and improve blood sugar regulation.
Adding just a pinch of kosher salt balances the sweetness and enhances the natural flavors, while a touch of raw cane sugar keeps the recipe as minimally processed as possible.
A Versatile Recipe for Everyone
This recipe is gluten-free-friendly, making it accessible to those with dietary restrictions. By using a high-quality gluten-free flour blend, you can ensure that everyone at the table can enjoy this dessert without compromising on texture or flavor.
You can also experiment with different fruit combinations depending on what’s in season. Stone fruits in the summer, pears in the fall, and berries in the spring all work beautifully.
To make it dairy-free, simply swap the butter for a plant-based alternative like coconut oil or vegan butter. These adjustments ensure the recipe maintains its anti-inflammatory focus while being inclusive to a variety of diets.
Serving Suggestions That Elevate the Dish
To keep the anti-inflammatory theme going, pair your crisp with a dollop of Greek yogurt. Greek yogurt adds a creamy texture and is packed with probiotics that promote a healthy gut microbiome—another key player in reducing inflammation.
For a touch of sweetness, drizzle some raw honey on top, as it contains natural anti-inflammatory and antibacterial properties.
Make Ahead & Meal Prep Tips
One of the best things about this seasonal fruit crisp is that you can prepare the topping in advance. The oatmeal crumble freezes well in an airtight container, allowing you to quickly assemble the dessert whenever you need a healthy treat.
This makes it perfect for busy schedules or impromptu gatherings. You’ll always have a dessert option that’s both comforting and beneficial for your health.
Why This Recipe Supports Wellness
From the natural sweetness of seasonal fruits to the nutrient-dense oatmeal crumble topping, this dessert is a celebration of health-conscious indulgence.
By incorporating anti-inflammatory ingredients into a simple recipe, you’re giving your body the tools it needs to thrive while enjoying a satisfying and delicious dessert.
With minimal effort and maximum flavor, it’s a recipe that you’ll come back to again and again.
Seasonal Fruit Crisps with Oatmeal Crumble Crust for Anti-Inflammation
Equipment
- 8 ramekins (1 cup capacity each)
- Baking sheet
- Parchment paper
Ingredients
For the topping:
- 2 cups rolled oats
- 1 ½ cups gluten-free flour or all-purpose flour
- ¾ cup firmly packed brown sugar
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp kosher salt
- ½ cup unsalted butter cut into 8 pieces
For the filling:
- 2–3 lbs apples pears, or other seasonal fruits, peeled, cored, and chopped
- 1–2 tsp raw cane sugar optional, based on sweetness of fruit
For serving:
- Greek yogurt
- Honey
Instructions
- Preheat the oven: Set the oven to 350°F and line a baking sheet with parchment paper. Arrange eight 1-cup ramekins on the prepared baking sheet.
- Mix the topping: In a large mixing bowl, combine the oats, gluten-free or all-purpose flour, brown sugar, cinnamon, nutmeg, and kosher salt. Add the butter pieces and use a pastry cutter or fork to mix until the texture resembles small pea-sized clumps. Place the mixture in the refrigerator to chill until ready to use.
- Prepare the fruit filling: Add the chopped seasonal fruit (such as apples, pears, or stone fruits) to a medium bowl. Taste the fruit, and if it's not naturally sweet enough, mix in 1–2 teaspoons of raw cane sugar to adjust the sweetness.
- Assemble the crisps: Fill each ramekin to the brim with the prepared fruit mixture. Sprinkle 3 tablespoons of the chilled oat topping evenly over the fruit in each ramekin.
- Bake the crisps: Transfer the ramekins to the oven and bake for 30–40 minutes, or until the oat topping turns golden brown and the fruit filling is bubbling at the edges. Remove from the oven and let the crisps cool for about 20 minutes before serving.
- Serve and enjoy: Once cooled slightly, top each crisp with a dollop of Greek yogurt and drizzle with honey before serving.
Notes
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.