Easy Mix-and-Match Fruit Crumble

from 12 votes

Grab whatever fruit is in season (or in your fridge!) for this versatile recipe for Easy Mix-and-Match Fruit Crumble starring the best-ever topping made with a surprising twist.

A cast-iron skillet with fruit crumble topped with ice cream

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.

Strawberries, raspberries and blueberries in a glass bowl with flour

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.

A glass bowl containing brown sugar, flour, thyme and lemon zest

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!

What Fruit Can You Use In a Crumble?

Berries of all varieties, apples, pears, stone fruits and even pineapple are all fair game for a top-notch crumble. All of those fruits are juicy enough to bake up into a bubbly jam-like consistency.

A hand pinching together crumble topping

I’ve opted for a trifecta of strawberries, raspberries and blueberries in the version pictured here, but one of my surprisingly favorite combos is pineapple and blackberries. The two polar opposite flavors work wonders when it comes to dessert success.

What Makes this the Best Fruit Crumble Topping Recipe?

Three distinctive ingredients: fresh thyme, fresh lemon zest and baking powder!

Fresh herbs and fruit are a great accompaniment (we all know how I feel about strawberries and rosemary!), with thyme, rosemary and basil being my thress favorite options when it comes to dessert.

A cast-iron skillet filled with fruit crumble

This fruit crumble topping is cookie-like, with a moist, chewy texture and an herby, lemony flavor that catapults this crumble from ordinary to extraordinary.

What Are Some Great Fruit and Herb Pairings?

Strawberries are the easiest to pair and taste great with thyme, rosemary or basil.

Pineapple and basil is a surprisingly stellar combo, as are apples and pears with rosemary for a more wintery spin.

A cast-iron skillet containing mix-and-match fruit crumble topped with ice cream

Craving more? Subscribe to Just a Taste to get new recipes and a weekly newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.


Easy Mix-and-Match Fruit Crumble

Grab whatever fruit is in season (or in your fridge!) for this versatile recipe for Easy Mix-and-Match Fruit Crumble starring the best-ever topping made with a surprising twist.
Author: Kelly Senyei
5 from 12 votes
A cast-iron skillet with fruit crumble topped with ice cream
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 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:

  • 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1 teaspoon baking powder
  • 1 Tablespoon fresh thyme leaves
  • 1 teaspoon fresh lemon zest
  • 1/4 teaspoon salt
  • 8 Tablespoons (1 stick) unsalted butter, cubed and room temp


Make the fruit filling:

  • Preheat the oven to 375°F. Grease an 8-inch square baking dish or a 10-inch cast-iron skillet 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, sugar, baking powder, thyme, lemon zest 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.

Kelly’s Notes:

  • 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.


Calories: 443kcal, Carbohydrates: 76g, Protein: 4g, Fat: 16g, Saturated Fat: 10g, Trans Fat: 1g, Cholesterol: 40mg, Sodium: 249mg, Potassium: 350mg, Fiber: 5g, Sugar: 49g, Vitamin A: 1300IU, Vitamin C: 11mg, Calcium: 75mg, Iron: 2mg


Did you try this recipe?

Share it with the world! Mention @justataste or tag #justatasterecipes!

This post may contain affiliate links.

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.

Feeling social?

Share this recipe!


Related Recipes

Check out more crave-worthy favorites

Kelly Senyei holding a copy of The Secret Ingredient Cookbook

love the recipes on just a taste?

Check out my cookbook!

Order your copy of The Secret Ingredient Cookbook featuring 125 brand-new family-friendly recipes with surprisingly tasty twists!

This post may contain affiliate links.

5 from 12 votes (4 ratings without comment)

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    This recipe is my go-to! It is so good and so easy. I absolutely love adding lemon thyme to it, and usually do a rhubarb/strawberry combo with whatever other fruit I have on hand.

    I have a gluten free husband and easily swap GF cup-for-cup flour with great results. I also usually add in some rolled oats too for a crumble/crisp combo. 10/10!

  2. When the comments mention they use oats, are they subbing something or adding in addition to all the other ingredients?

  3. Hi Kelly
    I ‘d like to make this dish but could you clarify this please
    step 2 in Make the Crumble Topping
    “ and then place the baking dish ( that has the fruit and crumble) atop a baking sheet.”
    Thank you

    1. Hi Marion! If you are using an 8-inch square baking dish, I recommend placing it on a baking sheet just in case the filling bubbles over so you won’t end up with a mess in your oven. I hope that helps!

    1. Hi Julie! I’ve never tried freezing it, but it should work! You can either freeze the entire crumble in a freezer-safe baking dish, wrapped tightly in plastic wrap so that it’s airtight, or you can freeze the filling and the topping separately in airtight containers. It’ll last up to 3 months in the freezer.

  4. is it okay if i do not have all the ingredients its because i need to pick to fruits for school. which do you recommend however it can not be apple

    1. Hi Jack! Any combination of fruits works, including berries, peaches, plums, pears or any other seasonal fruit you can get your hands on.

    1. Hi Chell! Yes, but be careful of excess moisture. You may want to thaw the fruit and drain it first. Looking forward to hearing your results!

  5. 5 stars
    This was soo easy and delicious. I just used a bag of frozen fruit for smoothies (strawberries, mangoes, pineapple, peaches) and couldn’t get enough of it.

  6. Was looking for something quick and easy. Glad I chose this recipe. Was quick, easy, and most important, delicious!!!!!

  7. 5 stars
    This was easy and really tasty. I just made the crumble part as I already had poached peaches. I added some nuts and oatmeal to the recipe and it came out well. Thanks.

  8. What a great way to use up leftover fruit! I had some grapes with seeds that my kids hadn’t eaten (and I hadn’t been bothered to halve and deseed), an apple that my 5-year-old didn’t finish at kindergarten and a few not-so-fresh peaches. It came out just delish! I regret not having ice-cream at hand for this, but will definitely have next time. Thanks for this!

  9. The quantities for the crumble In this recipe are massively incorrect. Halve the amount of butter. The recipe is also missing rolled oats and/or coconut – both required for an authentic version of the dish, IMO

    1. Hi Liven – This is my quick version of a crumble. Feel free to add oats/coconut, if you’d like!

  10. 5 stars
    Oh my goodness this was so easy to make and so delicious! I am not a very experienced baker but this was so fun to make! Thank you so much I will definitely bake it again!

  11. Aloha Kelly
    Love, LOVE your page ! Is there anyway you can do a substitution list for ingredients ? For instance if you don’t have butter what else can I use ?

  12. 5 stars
    Hi Kelly!

    If I do double this, Do you recommend that since I’m doubling the fruit, I put it in a 13 by 9 and also double the crumble? Should I leave the baking time about the same and just check on it? Thanks so much!

    – Christine.

    1. Hi Annamaria – Yes but be careful of excess moisture. You may want to thaw the fruit and drain it first. Looking forward to hearing your results!

  13. 5 stars
    This is a super easy and even super tastier Crumble recipe. I actually put all the crumble topping into my food processor and process lightly until crumbs. SO easy!
    Thank you :)

    1. Hi there! I’ve never tried this recipe without the brown sugar or with a substitute so I’m not certain what the results would be. Sorry I can’t be of more help!

  14. Mine is in the oven right now and smells delicious. I added a little cinnamon to the topping mixture. I’ll let you know how this turns out as I used a variety of fruits. Thanks for the recipe.

  15. 5 stars
    So I used a smoothie mix of frozen fruit, but ended up thawing it in a bag with sugar and flour. I also used oatmeal instead of flour for the crumble. Then I cooked it in lil personal dishes in my unwavering oven for 20 minutes and it was amazing! Thank you for an amazing recipe!

    1. Hi Joanne! I’ve never tried using coconut oil in this recipe so I’m not sure what the result would be. Let me know if you give it a shot!

  16. I love the idea of “template” recipes like this that can be used with a variety of ingredients to create different flavors! Thank you!

  17. Cobblers are the best…They’re a great way to use summers bounty of fruit and berries. Plus they are fuss free and sooooo comforting!