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.
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.
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!
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.
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.
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.
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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.
- 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.
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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.