It’s summer, and that means fruit is abundant at my house. I always buy more at the farmers market than we can immediately eat—because when it’s gone for the season, it’s gone. Recently I had extra blueberries and stone fruit to use up, so I made a simple Fruit Crumble. It’s quick, forgiving, and a great way to highlight fresh fruit.
This Fruit Crumble is a flexible, almost no-recipe recipe. The measurements are provided, but you can swap in almost any fruit and nuts you have on hand.
For my filling I used blueberries, one peach, and one nectarine. The topping is a mix of pecans and pistachios; walnuts or other nuts would work well too—though I avoided walnuts because one of us dislikes them.
While researching this, I discovered a helpful distinction: a fruit crisp usually contains oats, while a crumble does not. Since this topping uses nuts instead of oats, it’s technically a crumble. For comparison, a cobbler has a biscuit-like topping (and yes, I also have a cobbler recipe).
Easiest Fruit Crumble
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- Author: Simone Miller
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dessert
Ingredients
for the filling:
- 4 cups fruit (diced if applicable)
- 2 tablespoons tapioca starch (or arrowroot)
- 3 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- pinch sea salt (I use Redmond kosher sea salt)
for the topping:
- 4 ounces / about 1 cup pecans
- 2 ounces / about 1/2 cup shelled pistachios
- 1/2 cup almond flour or meal
- 1/4 cup organic cane sugar OR coconut sugar OR maple sugar
- 1/4 cup / 4 tablespoons cold unsalted butter, diced
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Instructions
To make the filling:
- Combine all filling ingredients in a large bowl and stir to coat. Transfer the fruit mixture to an 8×8 baking dish.
To make the topping:
- In a food processor, pulse the nuts 8–10 times until mostly finely minced.
- Add almond flour, sugar, butter, salt, and cinnamon. Pulse 10–12 more times until the butter is incorporated and the mixture begins to clump slightly.
- Evenly sprinkle the topping over the fruit.
- Bake at 350°F for 25–30 minutes, until the topping is golden and the fruit filling is bubbly.
Notes
*Most fruit works well—use what’s in season. I used one peach, one nectarine, and about 2 cups of blueberries. If using firmer fruits like apples or pears, slice them thinly so they cook through evenly. **Any nuts will do; I used pecans and pistachios, but walnuts, almonds, or hazelnuts are great alternatives.
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