Easy Fruit Crumble (or Crisp): The Ultimate Warm & Comforting Dessert

| Prep Time: 15 minutes | Bake Time: 35–45 minutes | Yield: 6–8 servings |

There are few desserts as universally beloved and comforting as a warm Fruit Crumble (or Crisp). Whether it’s the crisp sweetness of apples in the fall, the burst of summer berries, or the juicy succulence of peaches, a good fruit crumble always hits the spot. This Easy Fruit Crumble Recipe is designed to be your go-to, foolproof version, perfect for any season and any occasion.

Forget complicated pies or fussy pastries. This recipe champions simplicity without sacrificing an ounce of flavor or texture. We’re talking tender, perfectly cooked fruit nestled under a golden, buttery, and incredibly crunchy oat topping. Served warm with a scoop of melting vanilla ice cream, it’s a rustic dessert that evokes feelings of home, warmth, and pure indulgence. It’s the ideal warm fruit dessert that comes together quickly and bakes to perfection every time.

Why You’ll Love This Easy Fruit Crumble

• Seasonally Versatile: Easily adaptable to whatever fresh fruit is in season—apples, berries, peaches, plums, or a mix!
• Simple & Straightforward: No special equipment or complex techniques required. Perfect for beginner bakers!
• Irresistible Texture: The tender, juicy fruit contrasts beautifully with the crispy, buttery, oat-filled topping.
• Make-Ahead Friendly: You can assemble it in advance, making dessert prep stress-free for dinner parties or holidays.

What It Tastes Like

Every spoonful is a delightful contrast. The fruit filling is sweet and slightly tart, with a gentle spice that complements the fruit’s natural flavors. The topping is incredibly buttery, with the chewiness of oats and the crunch of baked sugar and flour. Served warm, the flavors meld, and the whole dish takes on a cozy, almost nostalgic quality, especially when paired with cold vanilla ice cream.

Ingredients & Quantities

This recipe makes enough for a standard 8×8 or 9×9 inch baking dish, serving 6-8 people generously.

For the Fruit Filling:

• 6 cups Fresh Fruit (sliced apples, berries, sliced peaches, or a mix)
• 1/4 cup Granulated Sugar (adjust based on fruit sweetness)
• 1 Tablespoon All-Purpose Flour (or cornstarch, for thickening)
• 1/2 teaspoon Ground Cinnamon (or mixed spice blend)
• 1 Tablespoon Lemon Juice (freshly squeezed)
• 1 teaspoon Vanilla Extract

For the Crumble Topping:

• 1 cup Old-Fashioned Rolled Oats (not instant)
• 1/2 cup All-Purpose Flour
• 1/2 cup Packed Light Brown Sugar
• 1/4 teaspoon Salt
• 1/2 cup (1 stick) Unsalted Butter, very cold and cut into small cubes

Step-by-Step Instructions

1. Prep Fruit Filling: Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch or 9×9 inch baking dish. In a large bowl, combine the 6 cups of prepared fruit, 1/4 cup granulated sugar, 1 tablespoon all-purpose flour, 1/2 teaspoon ground cinnamon, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract. Toss gently until the fruit is evenly coated. Pour the fruit mixture into the prepared baking dish.
2. Make Crumble Topping: In a separate medium bowl, combine the 1 cup old-fashioned rolled oats, 1/2 cup all-purpose flour, 1/2 cup packed light brown sugar, and 1/4 teaspoon salt. Whisk to combine. Add the 1/2 cup (1 stick) of very cold, cubed unsalted butter. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Pro Tip: Don’t overmix; cold butter creates a crispier topping.
3. Assemble: Evenly sprinkle the crumble topping over the fruit mixture in the baking dish.
4. Bake: Place the baking dish on a baking sheet (to catch any potential bubbling over). Bake for 35–45 minutes, or until the topping is golden brown and the fruit filling is bubbly and tender when pierced with a knife.
5. Cool & Serve: Let the crumble cool for at least 15-20 minutes before serving. This allows the fruit filling to set slightly. Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.

Storage & Make-Ahead Tips

• Room Temperature: Store leftover fruit crumble, covered, at room temperature for up to 2 days.
• Refrigerated: For longer storage, refrigerate for up to 4 days. Reheat individual portions in the microwave or oven.
• Make-Ahead Assembly: You can assemble the entire crumble (fruit and topping) in the baking dish, cover it tightly with plastic wrap, and refrigerate for up to 24 hours before baking.
• Freezing: Bake the crumble, let it cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven.

Frequently Asked Questions

What’s the difference between a crumble and a crisp? The terms are often used interchangeably! Historically, a “crisp” typically contains oats in the topping (giving it a crispier texture), while a “crumble” might not. This recipe, with its oats, leans more towards a crisp, but it’s widely called a crumble!

Can I use frozen fruit? Yes, absolutely! Do not thaw frozen fruit before mixing. Toss it directly with the sugar and flour as usual. You may need to add an extra 5-10 minutes to the baking time.

What are the best apples for an apple crumble? For apple crumble, a mix of tart and sweet is ideal. Granny Smith (tart), Honeycrisp (sweet-tart), Braeburn, or Fuji work wonderfully. Avoid overly soft apples that will turn to mush.

Conclusion

This Easy Fruit Crumble Recipe is the epitome of simple elegance in dessert. It’s forgiving, versatile, and delivers that unbeatable combination of warm, tender fruit and a satisfyingly crunchy topping. It’s the perfect sweet ending to any meal, no matter the season.