Fruit Crumble
Fruit Crumble bakes juicy fruit under a buttery crumb topping until bubbling and golden.
About This Recipe
Fruit Crumble works best when the batter, dough, or filling is handled gently.
Measure carefully, avoid overmixing, and give the dessert enough time to cool or set before serving.
Ingredients
- ✓6 to 7 cups fruit, enough to almost fill pan
- ✓1/2 to 1 cup granulated sugar, depending on the sweetness of the fruit
- ✓1 to 3 teaspoons freshly squeezed lemon juice
- ✓1 to 3 tablespoons cornstarch, depending on juiciness of fruit
- ✓1 teaspoon ground spice, such as cinnamon, ginger, or nutmeg (optional)
- ✓1 cup all-purpose flour
- ✓1/2 cup packed light or dark brown sugar
- ✓1 teaspoon baking powder
- ✓1/2 teaspoon ground cinnamon (optional)
- ✓1/4 teaspoon salt
- ✓8 tablespoons (1 stick) unsalted butter, at room temperature
Ingredient Notes
- Flour or dry base: Measure dry ingredients carefully for a consistent texture.
- Butter or fat: Use the temperature called for so the batter or dough mixes correctly.
- Eggs: Eggs help structure desserts and blend best when not too cold.
- Flavoring: Vanilla, chocolate, fruit, or spices should be noticeable but balanced.
Instructions
- 1
Heat oven to 375°F and prepare the baking dish. Arrange a rack in the middle of the the oven and heat to 375°F. Coat a 9x9-inch or 11x7-inch baking dish with butter; set aside.
- 2
Prepare the fruit filling. If necessary, dice the fruit into bite-sized pieces, removing any stems, seeds, or inedible parts. Toss the fruit with sugar, lemon juice, cornstarch, and any spices in a large bowl. Use more sugar and less lemon juice when cooking with tart fruits, like rhubarb and blackberries, and less sugar but more lemon juice for sweet fruits, like peaches and plums. Best is to taste a piece of fruit and adjust to taste. Use more cornstarch with very juicy fruits like plums and less with firm fruits like apples. But don't worry — no matter your ratio of these ingredients, your crumble will be delicious.
- 3
Pour the fruit filling into the baking dish. Transfer the fruit filling into the baking dish.
- 4
Prepare the crumble topping. Whisk the flour, sugar, cinnamon, baking powder, and salt together in a large bowl. Cut the butter into a few large pieces and toss these in the dry ingredients. Using your fingers, a fork, or a pastry cutter, work the butter into the dry ingredients until large, heavy crumbs are formed.
- 5
Scatter the crumble over the fruit. Pour the crumble topping evenly over the fruit.
- 6
Bake the crumble. Bake until the fruit juices are bubbling around the edges of the pan and the topping is firm to the touch, 30 to 35 minutes.
- 7
Cool the crumble. Let the crumble cool for at least 15 minutes before serving. If transporting to a picnic or party, let the crumble cool completely to give the fruit filling time to set.
- 8
Storage: Crumbles will keep, covered and refrigerated, for up to 1 week. Serve cold, room temperature, or re-warmed in a low oven for 20 minutes.Using a 9x13-inch pan: Increase the fruit to 10 to 11 cups, adjusting the other filling ingredients to match. Increase all the crumble topping ingredients by half (1 1/2 cups flour, etc.), except for the baking powder.To make a crisp: Add 1/2 cup of old-fashioned rolled oats or 1/2 cup chopped nuts (or both) to the topping.To make a cobbler: Press the crumbs into biscuit-sized patties and arrange them in a single layer over the fruit.Flour substitutions: Try subbing another flour for all or some of the all-purpose flour in this recipe. Almond flour, spelt flour, and barley flour would all make delicious crumbles and cobblers.Sugar substitutions: Swap the brown sugar for white sugar for a lighter flavor, especially for cobblers. Feel free to experiment with other sugars in your cupboard as well.
Katy’s Kitchen Tips
- Measure carefully for reliable texture.
- Avoid overmixing once flour goes in.
- Cool or chill fully before slicing.
- Use parchment or a lined pan when the dessert is delicate.
Variations and Substitutions
- Chocolate option: Add chocolate chips, cocoa, or ganache when it fits.
- Fruit finish: Serve with berries, citrus, or jam.
- Nutty version: Add toasted nuts for crunch.
- Mini portions: Bake or chill smaller portions and check earlier.
What to Serve With Fruit Crumble
Serve Fruit Crumble with coffee, tea, whipped cream, berries, or vanilla ice cream.
Storage and Reheating
Store leftovers covered at room temperature or in the refrigerator based on the filling.
Freeze sturdy portions well wrapped, then thaw gently before serving.
Common Mistakes to Avoid
- Overmixing: Too much mixing can make desserts dense.
- Skipping cooling time: Warm desserts can crumble, melt, or slice poorly.
- Old leavening: Expired baking powder or soda can prevent a good rise.
- Wrong measurements: Small measurement changes can affect texture.
FAQ
Can I make Fruit Crumble ahead?
Yes. Many desserts can be baked, chilled, or portioned ahead.
How do I know Fruit Crumble is done?
Use the doneness sign in the instructions, such as set edges, a clean tester, or a gentle jiggle.
Can I freeze it?
Most sturdy baked desserts freeze well when tightly wrapped.
Why is the texture heavy?
Overmixing, too much flour, or not enough cooling time can make the texture heavy.
Nutrition Facts
- Calories: 348 cal
- Carbohydrates: 51.8 g
- Fiber: 3.6 g
- Protein: 3.4 g
- Sodium: 172.3 mg
- Sugar: 11.8 g
- Fat: 15.8 g
- Saturated Fat: 9.8 g
- Unsaturated Fat: 0.0 g