It takes a lot of convincing to get me to choose fruit for dessert.
As a self-proclaimed chocolate fanatic who craves desserts so rich they practically cause cavities on contact, fruit usually doesn’t satisfy me.
I genuinely love fruit, but to me it’s often a side, not dessert—unless it comes with the right texture and a little indulgence.
Here’s my rule: give me crunch and crumble and I’m suddenly interested. The contrast of juicy fruit beneath a buttery, crisp topping makes fruit feel indulgent—dessert-worthy.
Growing up I was obsessed with strawberry-kiwi flavor. If you could bottle that taste and put it on anything, I would try it. It felt like a 90s staple, and I’m more than happy to bring it back.
I also loved vanilla, coconut and anything labeled simply “red.” If someone asked which popsicle or drink I wanted, the answer was always red. I gravitated toward bright, bold flavors and avoided grape and most “blue” raspberry varieties—though I sometimes caved just to have blue lips and a summer memory. Orange and yellow were occasional picks, but grape was a firm no.
Later, when more adventurous artificial flavors appeared—peach, lime, watermelon—I tried them all. Tropical or unusual fruit flavors still intrigue me, which is probably why I’ve been tempted by margaritas and daiquiris since my teens.
In adulthood, those fruity preferences show up in different ways: pink grapefruit, nectarine mint and mandarin now appear in hand soaps, lip glosses and nail polish as much as in food. But sometimes they turn into something truly dessert-like, such as this fruit crisp.
Strawberry Kiwi Crisp
Adapted from my balsamic blueberry crisp
Serves 4
Ingredients:
- 2 cups quartered and chopped strawberries
- 5 kiwis, peeled and chopped
- 1 tablespoon sugar
- 1/2 tablespoon all-purpose flour (for the fruit)
- 1/4 teaspoon salt
Crisp topping:
- 2/3 cup old-fashioned oats
- 2/3 cup loosely packed brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 stick (4 tablespoons) softened butter
- 1 teaspoon vanilla extract
To serve: vanilla ice cream
Instructions
Preheat the oven to 375°F (190°C).
In a bowl, toss the strawberries and kiwi with the tablespoon of sugar, 1/2 tablespoon of flour and the salt. Spray a baking dish (a 9-inch pie plate works well) with non-stick spray and spread the fruit evenly in the dish.
In a separate bowl, combine the oats, brown sugar, 1/4 cup flour and cinnamon. Add the softened butter and vanilla, then mix with a fork and your hands until the mixture clumps together into a crumbly topping. Sprinkle the crumble evenly over the fruit.
Bake for 30 to 35 minutes, or until the fruit is bubbling and the topping is golden brown.
Serve hot with a scoop of vanilla ice cream.
Notes: This crisp highlights the sweet-tart combination of strawberries and kiwi. If you prefer a slightly firmer filling, reduce the sugar by a teaspoon; for extra richness, add a tablespoon of butter to the fruit before topping.
Now: time to hunt down a Warhead for nostalgia’s sake.