fruit crumble

A delicious strawberry crumble that&#039;s so easy to make!

5 Ingredient Strawberry Crumble

sugar (divided)

all-purpose flour (divided)

strawberries (chopped)

sea salt

oats

vegan butter

Preheat oven to 375°F.

In a bowl, whisk together 1 1/2 tablespoons of the sugar, 1 1/2 tablespoons flour, and the sea salt. Add the strawberries and toss to coat. Allow to sit for 10 minutes to bring out the flavor of the strawberries and to thicken their juices.

In another bowl, mix together the oats, remaining 1/2 cup flour, and 1 tablespoons sugar. Add the melted butter bit by bit until a loose crumble forms. Don't over mix it.

Divide the strawberry mixture evenly between two ramekins. Top with the oat mixture, dividing the topping equally between the two ramekins.

Place the ramekins on a half sheet pan to catch any juices that bubble out of the ramekin. Bake for 30 minutes. Allow to cool for 10 minutes before serving.

Try this luscious dessert of pear and nutty almonds, baked to crumbly perfection and served with a generous dollop of double-thick cream. Winter never tasted so good.

Pear and coconut crumble with double-thick cream

beurre bosc pears

lemon, halved

pitted dates, chopped

(75 grams) coconut sugar

unsalted butter, melted, cooled slightly

(50 grams) self-raising flour

(100 grams) almond meal

(70 grams) slivered almonds

cinnamon

double-thick cream

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Use up a thrifty bag of frozen fruit with our easy, family-sized crumble. Serve with vanilla ice cream, custard or cream for a delicious dessert

Frozen fruit crumble

plain flour

rolled oats

butter

light brown soft sugar

flaked almonds (optional)

tbsp almonds

berries

ice cream

Heat oven to 200C/180C fan/gas 6. Put the flour, oats, butter and sugar in a bowl and squash together with your fingers into a crumble texture. Sprinkle over a baking tray and bake for 10 mins, stirring and roughly breaking up halfway through cooking. Stir through the flaked almonds, if using. Can be done up to two days ahead and stored in an airtight container.

Sprinkle the ground almonds over the base of an ovenproof dish, then spoon in the fruit. If the berries are sour, sprinkle over a little extra brown sugar. Sprinkle the crumble mix over the fruit and bake for 15 mins. Rest for 5 mins before serving with ice cream, custard or cream.

This adorable blackberry crumble is the perfect small batch dessert and has a delicious crumble topping!

Petite Blackberry Crumble

blackberries (rinsed)

granulated sugar (or granulated sweetener of choice)

lemon juice

cornstarch

flour

¼ cup old fashioned oats

salt

cinnamon (optional)

extra-virgin olive oil butter

Preheat oven to 350° F. Spray or grease a 6-inch cast iron skillet and set aside.

Heat a small saucepan over medium-high heat. Add blackberries, sugar and lemon juice and stir to combine. Bring to a boil, reduce heat to medium, add cornstarch and simmer until blackberries just start to breakdown, about 3-4 minutes.

Transfer blackberries to prepared skillet and set aside while you prepare the crumble topping.

In a small bowl, combine flour, oats, sugar, salt, cinnamon, oil and lemon juice. Mix together with a fork until all ingredients are moistened and small clumps start to form. Pour crumble toping over blackberries and spread out into an even layer, leaving some edges exposed.

Bake crumble for 20-25 minutes until crust is a light golden brown. Allow to cool for 5 minutes and top with a scoop of vanilla ice cream or Greek yogurt if desired. Enjoy!

Crumble Topping

This lightened up fruit crumble lets the fruit be the star of the dish. Strawberries and apples with a delicious crumble topping makes for the perfect dessert with zero guilt!

Strawberry and Apple Crumble

(about 1-1/2 pounds) strawberries (hulled and quartered)

apple

corn starch

dark brown sugar (divided)

whole wheat flour

baking powder

unsalted butter

Preheat oven to 375F.

Lightly grease a 9 inch pie dish or an 8 x 8 casserole dish with cooking spray.

In a small mixing bowl, combine strawberries, apple, lemon juice, corn starch and 1 tablespoon light brown sugar. Set aside.

In a mixing bowl, whisk together flour, oats, baking powder, cinnamon, salt and remaining brown sugar.

Incorporate butter into flour mixture with fingers until coarse crumbs form.

Press flour mixture into small lumps with hands and sprinkle over strawberries.

Bake for 30 to 35 minutes, or until top is golden brown and fruit is bubbling.

Remove from oven and let stand a few minutes.

Serve warm.

This classic pudding isn't just for winter - try a summer fruit filling of raspberries, blackberries, blueberries, redcurrants and blackcurrants

Very-berry oat crumble

butter,

golden caster sugar

strawberry, hulled and halved if large

½ tbsp cornflour

mixed berry and currants,

Heat oven to 200C/180C fan/gas 6. Put the flour, oats, butter and sugar in a bowl, squash together with your fingers into a crumble texture, sprinkle over a baking tray and bake for 10 mins, stirring and roughly breaking up halfway through cooking. Can be done up to 2 days ahead, and stored in an airtight container.

Meanwhile, put the strawberries, sugar and cornflour in a large pan. Stir together and set over a medium heat. Cook until the strawberries just start to release their juices and soften, then stir in the remaining berries. Transfer to an ovenproof baking dish.

When the crumble topping is cooked, sprinkle it over the fruit, and place back in the oven for a further 15 mins until bubbling and golden. Leave for 5 mins before serving with ice cream or custard.

Sweet and tangy, with a hint of mulled wine spices, and topped with crispy crumble and crunchy toasted almonds, this vegan spiced plum crumble is just the thing to bring a touch of warmth to chilly autumn days.

Vegan Spiced Plum Crumble

300 g plain flour (aka all-purpose)

sugar

g white sugar

g almonds

tbsp flaked almonds

kg fresh plums, stones removed

tbsp demerara sugar

vanilla pod (seeds only)

2½ tsp chai masala

Pre-heat your oven to 200°C (400°F/gas mark 6).

Place the flour, salt, and vegan butter into the bowl of a food processor, and briefly blitz until you have a mixture resembling breadcrumbs.

Add the sugars and ground almonds, and pulse a few times, until they're mixed in.

After removing the stones from the plums, place them into a mixing bowl, along with the rest of the filling ingredients, and mix well, ensuring the plums are coated with sugar and spices.

Arrange in a deep pie dish or lasagne dish, then spread the crumble over the top. 

Sprinkle the flaked almonds over the crumble, and bake in the centre of the oven for around 35 minutes, until the crumble and the almonds are a golden brown.

Remove from the oven, and allow to rest for 10 minutes before serving.

Leftovers can be kept in the 'fridge, covered over, for 3-4 days.

This looks amazing!   It must be one of the most tempting crumbles I've seen too!   We had two plum trees in our garden when I was growing up so I used to eat loads of plum crumbles when I was  a child.   This is definitely making me miss them! x

That looks amazing, but I want it with custard! Like right now! Sharing this one!

Wow this looks amazing, Nico! I'm so in love with plums at the moment. This crumble is so perfect for autumn :D

Perfect, perfect pud! I absolutely love the sound of all the gorgeously fragrant spices in your plum filling Nico, mmm!
I would so have mine with lashings of custard (Bird's custard powder girl here, love it!) :) x

This delicious fruit crumble is super easy to prepare and comes with an addicting buttery and crunchy streusel topping! It&#039;s heavenly served warm with some vanilla ice cream or cold with yogurt! A quick and easy dessert that the whole family will enjoy!

Easy Fruit Crumble

apples

pear

bananas

peach (or 2 kiwis)

all-purpose flour

vegan butter (cold)

tsp vanilla extract

Preheat oven to 350°F (175°C) and lightly grease an 11x7-inch baking dish.

Prepare the fruits. Peel the apples, pears, and bananas. Cut them into 1-inch cubes and transfer them to the baking dish.Pit the peach and cut it into 1-inch cubes as well. Transfer the peach and the berries to the baking dish.

Make the crumble: Whisk together the flour and sugar in a medium mixing bowl. Cut the cold vegan butter into 1-inch cubes and add it to the flour mixture. Add the vanilla extract if using.Using your hands or a pastry cutter, work the butter into the flour until coarse crumbs form.

Transfer 1 cup of the crumbles to the fruits and toss to coat. Arrange the fruits into an even layer.

Sprinkle the remaining crumble over the fruits. Try to make large crumbs as well for extra crunchiness. Do not press the crumble topping down.

Bake for 40-45 minutes or until the crumble topping is golden brown. Let cool for a few minutes before serving, or chill in the refrigerator for at least 4 hours if you prefer to serve it cold.

This crumble will keep for up to 5 days in the refrigerator.

Your recipe helped me solve my problems with having so many leftover fruits in the fridge.

And it came out great. My children couldn’t get enough of it. We’ll make this more often this summer to enjoy with your vanilla ice cream recipe. 😉

An amazing dessert for my family! Thank you for sharing.

This is an amazing dessert recipe for my family!

Hello Thomas
I always meant to comment here but after the recipe is done I always forget :)
This is SUCH an awesome recipe, so easy and sooooo delicious!!! I cannot count the number of times I have made this fruit crumble!! The whole family loves it and it is a good way to use overripe/unused fruits.
Thank you for all your easy and appetizing recipes :))
Keep the good work!

This fruit crumble recipe really made my day. 
We had been on holidays for a couple days and I wanted to cook something new yet good for my family. Then I tried this, and beyond my expectation, my husband who had never wanted to taste anything sweet before loved it. It was incredible. And of course my nephews and nieces couldn’t resist it either :)
Your recipe somehow made our holidays much more special than usual. Thank you so much, Thomas!

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Top Tags

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The most viewed fruit crumble recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine