If you love a dessert that’s bursting with juicy summer flavors and a wonderfully crispy topping, this Mixed Fruit Crumble Recipe is exactly what you need in your life. It’s simple, comforting, and a perfect way to celebrate all those fresh fruits you’ve got on hand.
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Why You'll Love This Recipe
I can’t get enough of how this crumble combines so many fresh fruits with a buttery, oat-filled topping that’s both crisp and tender. It’s hands-down one of my favorite desserts to whip up on a relaxed weekend afternoon.
- Versatile fruit combo: Use whatever ripe fruits you have for a dessert that’s always fresh and seasonal.
- Easy prep and baking: Quick to assemble with minimal hands-on time—just mix, rest, top, and bake.
- Perfect texture contrast: Juicy, bubbling fruit filling meets crisp, golden crumble topping for pure bliss.
- Great for entertaining: Makes about 8 servings, perfect for sharing with family and friends.
Ingredients & Why They Work
Choosing the right fruits and balance of sweeteners is key here. Opt for ripe, juicy stone fruits and berries that complement each other well and bring vibrant color and flavor to your crumble. Don’t skip the lemon juice—it brightens everything up and keeps your fruit filling fresh.
- Ripe peaches: Their natural sweetness and soft texture form the base of the filling.
- Plums: Add a tangy depth and a lovely pop of color.
- Blueberries: Bursting with juice, they create pockets of sweetness throughout.
- Blackberries: Contribute a rich flavor and slight tartness.
- Raspberries: Offer bright, zesty notes to balance the mix.
- Ripe figs: Bring a unique honey-like sweetness and chewy texture.
- Cornstarch: Helps thicken the fruit juices so the filling isn’t runny.
- Sugar: Sweetens the fruit and helps with caramelization during baking.
- Lemon juice: Adds brightness and prevents the fruit from discoloring.
- Flour: Forms the base of the crumble topping, giving it structure.
- Brown sugar: Gives the topping a rich, molasses flavor and helps with crispness.
- White sugar: Balances sweetness and aids in browning.
- Rolled oats: Add a hearty, rustic texture to the crumble crust.
- Unsalted butter: Provides that irresistible buttery flavor and helps bind the topping into crunchy clusters.
Make It Your Way
The beauty of a Mixed Fruit Crumble Recipe is its versatility — mix and match your favorite fruits and tweak the crumble topping to suit your mood or what’s in season. This dessert is like a blank canvas waiting for your personal touch!
- Variation: For a nutty twist, I like sprinkling chopped toasted almonds or walnuts into the crumble topping. It adds a delightful crunch that complements the juicy fruit perfectly.
- Dietary Swap: To make it vegan, swap the unsalted butter for coconut oil or a plant-based butter alternative — the crumble still turns out wonderfully crisp and buttery.
- Seasonal Shift: When stone fruits aren’t in season, apples or pears work beautifully in the filling. Just toss them with cinnamon and a bit more sugar to bring out their sweetness.
- Sugar Adjustment: If you prefer a less sweet dessert, you can reduce both the brown and white sugars in the topping by a tablespoon or so without affecting that perfect golden crust.
Step-by-Step: How I Make Mixed Fruit Crumble Recipe
Step 1: Preheat the Oven and Prepare Your Fruits
Start by setting your oven to 350 degrees Fahrenheit so it’s ready when you finish prepping. Chop 1-2 ripe peaches, slice 2 plums, and gather your berries — blueberries, blackberries, and raspberries — about half a cup each. Don’t forget a few ripe figs sliced up too! Toss all the fruit in a large bowl along with 2 tablespoons cornstarch, 2 tablespoons sugar, and the juice of half a lemon. This mixture will sit for 30 minutes, allowing the fruit to release their juicy flavors while the cornstarch thickens things up just right.
Step 2: Whip Up the Crunchy Crumble Topping
While the fruit rests, it’s time to make the crumble topping. Combine 1 cup of flour, ⅓ cup each of brown sugar and white sugar, plus ⅓ cup rolled oats in a food processor or mixing bowl. Then, add 6 tablespoons of cold unsalted butter cut into small pieces. Pulse or rub the butter into the dry ingredients until the mixture becomes crumbly and well distributed. The key is to get those butter bits evenly mixed, so when baked, you enjoy that crispy, buttery texture.
Step 3: Assemble and Bake Your Crumble
Pour your luscious fruit mixture into an ungreased baking pan—no need to grease it! Then spread the crumble topping evenly over the fruit. I like to press the crumble gently with my fingers here and there to form larger, rustic clusters that give a lovely texture contrast. Place the pan on a baking sheet to catch any bubbling juices and bake for 50 minutes. You’re looking for a golden brown crust on top and beautifully bubbling fruit underneath — that’s the sign your crumble is perfectly cooked.
Step 4: Cool and Serve
Once out of the oven, let your crumble cool slightly — about 10 to 15 minutes works well. This rest lets the fruit juices thicken just enough to avoid a soupy filling. Serve warm on its own or with a dollop of vanilla ice cream or whipped cream for an extra indulgent summer treat. Enjoy every bite of your homemade Mixed Fruit Crumble Recipe!
Top Tip
Mastering this Mixed Fruit Crumble Recipe is all about a few simple tricks that bring out the juiciest fruit and the crispiest topping. These tips come straight from my kitchen experiments and will help ensure your crumble is always a star.
- Fruit Resting Time: Letting your fruit mixture sit for 30 minutes is a game changer — it allows the cornstarch to evenly thicken the natural juices so your crumble isn’t soggy but beautifully bubbling.
- Butter Distribution: Whether you use a food processor or mix by hand, make sure the butter is well incorporated into the flour and oats. This creates those golden, crispy clusters we all love on top.
- Texture Contrast: Pressing the crumble topping lightly with your fingers to form larger clumps adds a lovely texture contrast to the dessert — something I discovered after making several batches with just a fine, sandy crumble.
- Use a Baking Sheet: Placing your pan on a baking sheet catches any juicy drips and makes it easier to take the crumble in and out of the oven without spills. Much less mess, much more stress-free baking!
How to Serve Mixed Fruit Crumble Recipe
Garnishes
This Mixed Fruit Crumble shines on its own, but a dollop of vanilla ice cream or a spoonful of freshly whipped cream takes it to the next level of indulgence. For a fresh twist, sprinkle some chopped toasted nuts like almonds or walnuts on top for extra crunch. A light dusting of cinnamon or a drizzle of honey can also add warmth and subtle sweetness to each bite.
Side Dishes
While crumble is traditionally a dessert, it pairs beautifully with a cup of strong coffee or a fragrant herbal tea to finish off your meal. If serving at brunch or a casual gathering, consider pairing with creamy custard or Greek yogurt as a lovely side option to complement the fruit’s natural tartness and sweetness.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, store your leftover Mixed Fruit Crumble tightly covered in the refrigerator. It stays fresh for up to 3 days, making it easy to enjoy several helpings over a few days.
Freezing
This crumble freezes wonderfully! Cool completely, then wrap the baking dish tightly with plastic wrap and foil or transfer portions to airtight containers. It can be frozen for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating.
Reheating
Reheat individual servings in the microwave for 30-60 seconds until warm. For best results, reheat a larger portion in a preheated 350°F oven for 15-20 minutes to crisp the topping back up. Keep an eye on it to avoid burning!
Frequently Asked Questions:
Yes! Frozen fruit works well in this Mixed Fruit Crumble Recipe. Just thaw it slightly and drain excess liquid before mixing with cornstarch and sugar to prevent the filling from becoming too watery.
No worries. This recipe is very flexible. You can substitute any combination of your favorite seasonal fruits like apples, pears, or extra berries. The key is to have about the same quantity so the crumble fills the pan nicely.
Simply mix the flour, sugars, and oats in a bowl and cut the cold butter pieces in with your fingers or a pastry cutter until the mixture looks crumbly and the butter is well distributed. It works just as well!
Absolutely. Assemble the crumble and cover it tightly, then refrigerate for up to 24 hours before baking. You might need to add a few extra minutes to the bake time since it’s going in cold.
Final Thoughts
There’s something wonderfully comforting about a warm Mixed Fruit Crumble fresh from the oven—the bubbling fruits and golden topping feel like a cozy hug on a plate. I hope these tips and ideas make your crumble experience as joyful as mine. Whether for a family dinner, a summer gathering, or a sweet everyday treat, this recipe is sure to bring smiles and happy bellies!
Print
Mixed Fruit Crumble Recipe
- Prep Time: 15 minutes
- Resting Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful Mixed Fruit Crumble that combines ripe seasonal fruits with a crispy, buttery oat topping. This easy-to-make summer dessert is perfect for using up various fresh fruits and impresses with juicy, bubbling fruit beneath a golden crumble crust.
Ingredients
Fruit Filling
- 1-2 ripe peaches, chopped
- 2 plums, pitted and sliced
- ½ cup blueberries
- ½ cup blackberries
- ½ cup raspberries
- A few ripe figs, sliced
- 2 tablespoon cornstarch
- 2 tablespoon sugar
- Juice of ½ lemon
Crumble Topping
- 1 cup flour
- ⅓ cup brown sugar
- ⅓ cup white sugar
- ⅓ cup rolled oats
- 6 tablespoon unsalted butter, cut in pieces
Instructions
- Preheat the oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the crumble.
- Prepare the fruit filling: In a large bowl, toss together the chopped peaches, sliced plums, blueberries, blackberries, raspberries, and figs. Add the cornstarch, sugar, and lemon juice and mix until the fruit is evenly coated. Let this mixture sit for 30 minutes so the fruit juices begin to release.
- Make the crumble topping: While the fruit rests, combine the flour, brown sugar, white sugar, and rolled oats in a food processor or bowl. Pulse or mix in the unsalted butter pieces until the mixture turns crumbly and the butter is well distributed throughout.
- Assemble the crumble: Pour the fruit mixture into an ungreased baking pan. Spread the crumble topping evenly over the fruit. Press gently with your fingers to create larger crumble clusters as desired.
- Bake the crisp: Place the baking pan on a baking sheet and bake at 350 degrees Fahrenheit for 50 minutes. Bake until the topping is golden brown and fruit juices are bubbling throughout the crumble.
- Serve and enjoy: Remove from oven and allow to cool slightly before serving for the best flavor and texture.
Notes
- This recipe is a fantastic way to use up an assortment of ripe summer fruits you have on hand.
- You can substitute or add other fruits like apples, pears, or berries depending on season and preference.
- Using a food processor to mix the crumble topping saves time but mixing by hand works well too.
- Letting the fruit mixture rest allows the cornstarch to thicken the juices for a perfect crumble consistency.
- Pressing the topping lightly into clusters gives a lovely texture contrast versus a fine crumble.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 45 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 20 mg
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