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.
5 from 7 votes
Prep Time 15mins
Cook Time 40mins
Total Time 55mins
For the fruit filling:
6cupsfresh fruit (See Kelly’s Notes)
1Tablespoonfresh lemon juice
For the crumble topping:
1/2cuppacked light brown sugar
1Tablespoonfresh thyme leaves
1teaspoonfresh lemon zest
8Tablespoons(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.