Roasted Sweet Potato Fruit Crisp

American fruit crisps shine with buttery oat toppings and seasonal produce. This one folds in maple-roasted sweet potatoes with Honeycrisp apples, pears, and cranberries, finished under a cinnamon-brown sugar crumble for cozy depth.

Serves 6 · 25 min prep · 55 min cook

Estimate for one serving

• 385 cal
• 5g protein
• 58g carbs
• 16g fat
• 3g fiber

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Ingredients

• 2 medium sweet potatoes
• 6 fresh sage leaves
• 2 Honeycrisp apples
• 2 ripe pears
• 1 cup fresh cranberries
• 1/4 cup pure maple syrup
• 1 tbsp fresh lemon juice
• 1 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/3 cup packed light brown sugar
• 6 tbsp cold unsalted butter
• 1 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 1/3 cup chopped walnuts

Instructions

1. 1Preheat the oven to 375°F and lightly butter a 10-inch cast-iron skillet or similar baking dish.
2. 2Peel and cube the sweet potatoes into 3/4-inch pieces; toss with a drizzle of maple syrup and roast on a sheet pan until just tender and edges begin to caramelize, about 20 minutes.
3. 3Meanwhile core and slice the apples and pears into thin wedges; toss them in a large bowl with the remaining maple syrup, lemon juice, half the cinnamon, and most of the chopped sage.
4. 4Add the partially roasted sweet potato cubes and fresh cranberries to the fruit mixture and fold gently so everything is coated.
5. 5Transfer the fruit-sweet-potato filling to the prepared skillet and spread into an even layer.
6. 6In a separate bowl combine the oats, flour, brown sugar, remaining cinnamon, salt, and chopped walnuts.
7. 7Cut the cold butter into small cubes and work it into the oat mixture with your fingers or a pastry blender until clumps form and the topping looks sandy yet cohesive.
8. 8Scatter the crisp topping evenly over the fruit, leaving a few gaps so steam can escape.
9. 9Bake until the topping is deeply golden and the fruit juices are bubbling thickly the edges, 30 to 35 minutes.
10. 10Let the crisp rest 10 minutes so the juices thicken slightly, then finish with a few torn fresh sage leaves on top before scooping into bowls.