Fruit Crumble Recipe
6 -8 servings
- 6 to 7 cups fruit, enough to almost fill pan (if possible, use in season, fresh local fruits -- Berries, Peaches, Cherries, etc.
- 1/3 to 3/4 cup granulated sugar, depending on the sweetness of the fruit
- 1 to 3 tbsp cornstarch, depending on the juiciness of fruit
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- Juice from 1 freshly squeezed lemon
- 3 cups flour
- 1 1/2 cups brown sugar
- 2/3 cups powder sugar
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 3 sticks unsalted butter (room temperature)
- Heat oven to 375 degrees and prepare the baking dish. Arrange a rack in the middle of the oven and heat to 375. Coat a 9x9-inch or 11x7-inch baking dish with butter; set aside. (Use whatever baking dish you have.)
- Prepare the fruit filling. If necessary, dice the fruit into bite-sized pieces, removing any stems, seeds, or inedible parts. Toss the fruit with the sugar, lemon juice, cornstarch and spices in a large bowl.
- Pour the fruit filling into the baking dish. Transfer the fruit filling into the baking dish.
- Prepare Crumble Topping. Whisk the flour, sugars, cinnamon and salt together in a large bowl. Cut the butter into a few large pieces and toss these in the dry ingredients. Using your fingers, a fork, or a pastry cutter, work the butter into the dry ingredients until large, heavy crumbs are formed.
- Scatter the crumble over the fruit. Pour the crumble topping evenly over the fruit.
- Bake the crumble. Bake until the fruit juices are bubbling around the edges of the pan and the topping is firm to the touch, 35 to 40 minutes.
- Cool the Fruit Crumble. Let the crumble cool for at least 30 minutes to give the fruit filling time to set.
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