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Easy Mix-and-Match Fruit Crumble
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Let’s get ready to crumbbbbllllleeeee!
Easy Mix-and-Match Fruit Crumble, that is. But I’m not talking about just another ordinary crumble recipe, but rather a crumble template (crumplate?) that will give you the power to whip up a warm dessert with any fruit imaginable. I’m talking berries, peaches, plums, apples, pears or any other seasonal fruit you can get your hands on. Just how easy? Click “play” below and you’re only 15 seconds away from a fruit-filled phenomenon.
All you need is 6 cups of your fruit (or fruits, hence the “mix-and-match”) of choice, plus this easier-than-ever crumb topping that’s made even that much easier because it’s whipped up with your fingers instead of forks. The result? A dessert that will seduce every last scoop of ice cream on Earth to mosey on over and complete the trifecta of fresh fruit, buttery streusel and a frozen topping.
Think of this as a guide more so than a recipe, and don’t be afraid to let your fruit crumble freak flag fly. Pineapple and cherries? Go for it! Rhubarb and blackberry? Get ‘er done! Strawberries and grapes? Oh yes you did! Ready … set … go!
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Easy Mix-and-Match Fruit Crumble
- YIELD: 6 to 8 servings
- For the fruit filling:
- 6 cups fresh fruit (See Kelly’s Notes)
- 2 Tablespoons all-purpose flour
- 2 Tablespoons sugar
- 1 Tablespoon fresh lemon juice
- For the crumble topping:
- 3/4 cup all-purpose flour
- 1/3 cup packed light brown sugar
- 3 Tablespoons sugar
- 1/4 teaspoon salt
- 6 Tablespoons cold unsalted butter, cubed
- Equipment: 8-inch square baking dish
Make the fruit filling:
Preheat the oven to 375°F and grease an 8-inch square baking dish with cooking spray or butter.
In a large bowl, toss together the fruit with the flour, sugar and lemon juice. (See Kelly’s Notes for adjusting quantities.)
Pour the fruit filling into the prepared baking dish and set it aside.
Make the crumble topping:
In a medium bowl, whisk together the flour, sugars and salt. Add the cubed butter and using your fingers, work it into the flour mixture until moist clumps form.
Sprinkle the crumble mixture evenly atop the fruit then place the baking dish atop a baking sheet. Bake the crumble for 35 to 40 minutes until the crumble topping is golden brown and the fruit is bubbling. Let it cool 5 minutes then serve topped with ice cream or whipped cream.
Any variety or combination of fruit will work great in this recipe, such as strawberries, raspberries, blueberries, peaches, plums, etc.
Adjust the amount of flour and lemon juice in the fruit filling depending on the juiciness and sweetness of the fruit. Fruits with more liquids (such as peaches) may require more flour, while tarter fruits (such as blackberries) may require less (or no) lemon juice.
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
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