My mixed fruit crumble combines all those bits and pieces of delicious ripe fruit you’ve got lying around into one fabulously easy summer dessert.
If your kitchen is anything like ours, I bet you have all the ingredients you need for this luscious crumble already on hand, and that makes it the ideal last minute summer dessert…
what you’ll need to make a mixed fruit crumble
- one or two squishy peaches
- a handful of past-their-prime raspberries and blueberries
- the last few figs from the basket
- a couple of plums so soft you can’t even slice them
- those blackberries you were saving but never got around to
- random currents from the back of the fridge
- whatever else happens to be lying around
a mixed fruit crumble is the kind of no-recipe recipe I adore
You don’t need to follow rigid measurements, just follow your instincts. You’re going to need enough fruit to fill your pan of choice. You might use a pie plate, a square baker, or a gratin dish like I did, just make sure you’ve got enough to really fill it to the brim. Wash but don’t peel your fruit, and toss it with sugar and lemon juice to bring out the flavors, then add some cornstarch to thicken all the wonderful juices that will come pouring out as it bakes.
the crumble topping
The crumble topping requires a little measuring, but not much. You’ll want enough to cover your fruit, so I used a cup of flour, a little bit less of white and brown sugar, some rolled oats, and cold butter. Combine it with your fingers and sprinkle it liberally over the fruit. Now you’re ready to bake!
Check out my Make Ahead Crumble Topping Recipe for the Freezer for prep ahead desserts all summer.
TIP: Use your finger tips to squeeze some of the topping together to form larger ‘crumbs’ to give the topping a nice variety of texture.
those juices!
All that multi-color fruit will bake up into a glorious crimson crumble, but the individual flavors will still be discernible in every bite.
TIP: Set your pan on a rimmed cookie sheet to catch any juices that bubble over.
what to serve with a mixed fruit crumble
There’s something about a crumble that calls out for something creamy — use ice cream, whipped cream, creme fraiche, or yogurt. Or even better, how about with my fabulous whipped yogurt?
more crisps and crumbles
- Breakfast Fruit Crisp
- Rhubarb Crumble Tart
- Cherry Almond Crisp Dump Cake
- Spiced Pear Crumble Bars
- Pumpkin Spice Crisp
Mixed Fruit Crumble
Ingredients
- 1-2 ripe peaches, chopped
- 2 plums, pitted and sliced
- 1/2 cup each blueberries, blackberries, and raspberries
- a few ripe figs, sliced
- anything else you’d like to throw in
- 2 Tbsp cornstarch
- 2 Tbsp sugar
- juice of 1/2 lemon
crumble topping
- 1 cup flour
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1/3 cup rolled oats
- 6 Tbsp unsalted butter, cut in pieces
Instructions
- Preheat oven to 350F
- The measurements above are approximate, use enough fruit to fill your pan. Toss the fruit with the cornstarch, sugar, and lemon juice. Let sit for 30 minutes to allow the juices to flow.
- Meanwhile, make the topping. I use my food processor, but you can use your hands if you like. Combine the flour, sugar, and oats, and the pulse in the butter until the mixture is crumbly. Make sure to get the butter really well distributed.
- Pile the fruit into your pan (no need to grease it.) Top it with the crumble mixture. I like to press it together with my fingers to make larger crumbles.
- Set the pan on a baking sheet and bake for about 50 minutes, or until the top is golden and the juices are really bubbling throughout.
Notes
- The cornstarch will only slightly thicken the copious juices in this dessert, it’s meant to be juicy, that’s part of the pleasure.
I’m going to try this recipe it sounds delicious. Any changes if I’m using frozen fruit?
Frozen fruit should work fine, make sure you cook it until bubbling throughout to activate the thickening action of the cornstarch.
Could you make like a sugar cookie dough crust and bake it first then add fruit and bake ?
Not sure that would work too well because the fruit would definitely make the crust soggy.
Could this be done in a crock pot?
I’m guessing you could, Kim, but I never use my crock pot for baking so I wouldn’t know how to guide you about any changes you’d need to make. I would suggest googling a crock pot crumble recipe and then, using those instructions, substitute these ingredients.
Would coconut oil work for a vegan variation?
Sure!
Would this work with pineapple and berries?
I think you can choose just about any fruit you like for this, Danielle, so I don’t see why not, that’s a delicious sounding combo!
This crumble is heaven in every bite and nothing less!
I want to dive into this crumble, Sue! What a beauty!
This looks totally perfect, I always have a few pieces of overripe fruit lying around!
I love a recipe that incudes some fruit that might be past it’s prime. We all need a few recipes like this so we don’t waste our fresh summer fruit! Beautiful!
Oh my gosh, this is my kind of baking! Perfectly delicious and what a wonderful way to use up any leftover fruit from the market. Gorgeous, Sue!