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Fruit Crumble Recipe

6 -8 servings
Florence Jenkins



  • 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

Crumble Topping:

  • 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)


  1. 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.)
  2. 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.
  3. Pour the fruit filling into the baking dish. Transfer the fruit filling into the baking dish.
  4. 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.
  5. Scatter the crumble over the fruit. Pour the crumble topping evenly over the fruit.
  6. 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.
  7. 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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