Delicious homemade fruit crumble topped with golden crumble crust.

Fruit Crumble

By

why make this recipe

Fruit Crumble is easy, warm, and quick. It uses simple ingredients you likely have at home. If you like a soft fruit base with a crispy top, this dessert beats many baked sweets and feels like a home hug. You can try a similar easy baked version for ideas at cranberry crumble bars.

introduction

This Fruit Crumble brings fruit and a crunchy oat topping together. It works with fresh or frozen fruits. You can change the fruit to match the season. For a plain apple take on the same idea, see a classic baked apple crumble to learn a simple approach.

how to make Fruit Crumble

Follow these steps to make the crumble.

Ingredients :

  • 4 cups mixed fruits (e.g., apples, berries, pears)
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Directions :

  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine the mixed fruits with cinnamon and a bit of sugar if desired, then place them in a greased baking dish.
  3. In another bowl, mix the flour, oats, brown sugar, and salt. Add the butter and mix until crumbly.
  4. Sprinkle the crumble mixture over the fruits evenly.
  5. Bake for about 30-35 minutes until the top is golden brown and the fruits are bubbling.
  6. Serve warm, optionally with ice cream or whipped cream.

You can follow the same basic topping and change fruit amounts. For more topping ideas that use oats and butter, review a simple baked apple crumble for tips.

how to serve Fruit Crumble

Serve warm from the oven. Add a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it with plain yogurt for a lighter touch.

how to store Fruit Crumble

Let the crumble cool to room temperature. Cover the baking dish or move leftovers to an airtight container. Store in the fridge for up to 4 days. Reheat in the oven at 325°F (160°C) for 10–15 minutes to refresh the topping. You can freeze portions for up to 2 months; thaw in the fridge before reheating.

tips to make Fruit Crumble

  • Use fruits that cook to soft but keep some shape, like apples, pears, and berries.
  • Cut fruit into similar sizes so they cook evenly.
  • If fruit is tart, add 1–2 tablespoons of sugar to the filling.
  • For a crumblier topping, chill the butter first and cut it into small pieces before mixing.
  • Bake until the fruit bubbles at the edge and the top looks golden brown.
  • If you need ideas for a different fruit mix, check a related recipe for guidance at cranberry crumble bars.

variation (if any)

  • Apple and cinnamon: use only apples and add a bit more cinnamon.
  • Berry mix: use strawberries, blueberries, and raspberries for a tangy version.
  • Nutty crumble: add 1/2 cup chopped nuts to the topping for crunch.
  • Gluten-free: replace flour with almond flour or a gluten-free blend.

FAQs

Q: Can I use frozen fruit?
A: Yes. Do not thaw first if fruits are very juicy; you can bake from frozen but add a few extra minutes.

Q: Can I make the topping ahead?
A: Yes. Make the crumble topping and keep it in the fridge for up to 2 days. Sprinkle it on the fruit and bake when ready.

Q: Is this recipe very sweet?
A: No. The brown sugar in the topping adds sweetness, and you can add or reduce sugar in the fruit filling to suit your taste.

Q: Can I make smaller or larger pans?
A: Yes. Watch the bake time. Smaller pans may need a few more minutes, and larger pans may bake faster.