Fruit Crumble
Updated March 19, 2024
- Total Time
- 1¼ hours, plus cooling
- Prep Time
- 5 minutes
- Cook Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups/154 grams instant oats (see Tip)
- ¾cup/150 grams sugar
- ½cup/56 grams chopped pecans or walnuts
- 1teaspoon chai spice or ground cinnamon (see Tip)
- 1teaspoon fine salt
- ½cup/114 grams unsalted butter, at room temperature
- 2pounds fruit, such as berries, pears, apples, peaches, plums or a combination
- ½cup/100 grams sugar
- 2tablespoons cornstarch or flour (see Tip)
- 1tablespoon lemon juice
For the Crumble
For the Fruit
Nutritional analysis per serving (8 servings)
402 calories; 18 grams fat; 8 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 61 grams carbohydrates; 4 grams dietary fiber; 43 grams sugars; 4 grams protein; 335 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the crumble: Heat oven to 375 degrees with a rack in the center.
- Step 2
Mix the oats, sugar, nuts, chai spice and salt in a medium bowl. Cut the butter into cubes the size of dice and toss in. Use your fingers to smush the butter into the dry ingredients until no yellow bits remain and the blend forms clumps. Refrigerate uncovered while you prepare the fruit (or covered for up to 3 days).
- Step 3
Prepare the fruit: If you’re using big fruit, scrub it well, then cut into ½-inch pieces, about the same size as small blackberries or big blueberries. Throw out any pits, seeds or stems.
- Step 4
In a large bowl, mix the sugar and cornstarch. Add all the fruit, then the lemon juice and stir until well mixed. Scrape the fruit and any juices into a 9- or 10-inch ovenproof skillet and spread evenly.
- Step 5
Scatter the chilled crumble mixture evenly over the fruit, breaking any large clumps into smaller pebbles. Place the skillet on a sheet pan to catch any dripping fruit juices.
- Step 6
Bake until the fruit is bubbling, the liquid has thickened and the top is nicely browned, about 45 minutes. If the crumble darkens too much before the fruit mixture is thick, place a sheet of foil loosely on top. Cool for at least 15 minutes before serving.
- If you want to make this gluten-free, be sure to use gluten-free oats and cornstarch.
- You can also use a spice blend, such as apple pie spice or pumpkin spice, or a savory blend, like baharat.
Private Notes
Comments
Rebecca - you ask if regular oats can be subbed in for instant. Like you I never buy instant oats and while I haven't tried the regular oats in this recipe, haven't made it yet, I often make fruit crumbles during the year and when I use oats I always use Bob's Red Mill regular oats and it works great. When I make this, I am going to use those regular oats.
Super easy and helps with a group of people. I used regular rolled oats and they worked fine.
This is similar to my cherry crumble recipe, I simmer a little brandy with the fruit. Give it a try!
Cast iron skillet gets too hot and recipe cooks too fast. Be careful. Othe than that its a lovely dessert
I would definitely halve the butter. I love butter but the oiliness was unnecessary.
I've made this at least a dozen times and serve it with Greek yogurt. From the first time I made this recipe, I revised the amount of sugar. Instead of the 3/4 cup sugar, I use two tablespoons sugar for the crumble. I've only made this with blueberries but only add a tablespoon of sugar rather than the 1/2 cup the recipe calls for the fruit mixture. Tastes perfect without all that sugar in the recipe.
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