Fruit Crumble
Updated March 18, 2024
Joseph De Leo for The New York Times. Food Stylist: Monica Pierini.
- 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
FOR THE CRUMBLE
1 ½ cups/154 grams instant oats (see Tip)
¾ cup/150 grams sugar
½ cup/56 grams chopped pecans or walnuts
1 teaspoon chai spice or ground cinnamon (see Tip)
1 teaspoon fine salt
½ cup/114 grams unsalted butter, at room temperature
FOR THE FRUIT
2 pounds fruit, such as berries, pears, apples, peaches, plums or a combination
½ cup/100 grams sugar
2 tablespoons cornstarch or flour (see Tip)
1 tablespoon lemon juice
Nutritional analysis per serving (6 to 8 servings)
61 grams carbs; 31 milligrams cholesterol; 402 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 8 grams saturated fat; 18 grams fat; 4 grams fiber; 335 milligrams sodium; 4 grams protein; 43 grams sugar
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.
I make the crumble using equal parts butter, flour, oats and brown sugar. This can be multiplied ad infinitum, pressed into a slab and frozen. Then when I need it for the dessert, I just cut off a piece and chop it into crumble size. Now, for the fruit - frozen berries are NOT too wet. Don't thaw them unless you like mush. Toss any combo of berries with cornstarch and a little grated lemon rind, then pour into oiled baking dish. Top with frozen crumble and bake till bubbling.
Super easy and helps with a group of people. I used regular rolled oats and they worked fine.
I’m always curious about people who leave the skin on fruit, such as apples, in baked goods. I find the texture awful and always peel, but perhaps I’m in the wrong. Any skin lovers out there who care to explain the a-peel??
Mostly great recipe — I cut the sugar like people suggested, and that was prob the right move. But no one is saying anything about how salty it was! I used fine salt as directed and it’s edible and yummy enough with ice cream, but def too salty. I’d do more like 1/4 or 1/2 teaspoon at the most. I used regular oats with no issues and a combo of fresh blueberries, raspberries and frozen peaches. No issues with the frozen peaches, and it was a pleasing fruit medley. I’d make again and cut the salt.
I’ve made a whoooole lotta crisps and crumbles in my day, and this is the best. I used cinnamon and brown sugar in the topping, decreased white sugar to less than 1/4 c (as someone wise recommended here), and first lightly toasted the pecans. Fresh straws and blues. Fabulous so fabulous.