It’s summer, which means I always have more fruit in the house than we can possibly eat. I go overboard at the farmers market every week, knowing that once it’s gone for the season, it’s gone! Last week, I needed to use up some blueberries and stone fruit, and I figured a Fruit Crumble would be the perfect, easy treat.
This Fruit Crumble is somewhat of a No-Recipe recipe. Yes, I give you all the ingredients and measurements, but you can use just about any fruit and nuts that you like and have on hand!
For the filling, I used blueberries, a peach, and a nectarine. For the topping, I used pecans and pistachios. Walnuts would be excellent too, and would have been a contender if Simon didn’t hate them.
When researching this recipe, I learned the difference between Fruit Crisps and Fruit Crumbles: Crisps have oats, Crumbles do not. I had no idea! Since this one has a topping made of nuts and no oats, that officially makes it a crumble.
Wondering what makes a Cobbler a Cobbler? It has a biscuit-like topping. And yes- I have a recipe for that, too!
Easiest Fruit Crumble
- 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 the ingredients in a large bowl and stir to coat. Pour into an 8×8 baking dish.
To make the topping:
- In the bowl of your food processor, pulse the nuts 8-10 times, or until they’re mostly finely minced
- Add the almond flour, sugar, butter, salt, and cinnamon and give it another 10-12 long pulses, or until the butter is incorporated and the mixture starts to clump up just a little bit.
- Sprinkle the topping over the fruit.
- Bake at 350ºF for 25 – 30 minutes, or until the top is golden brown and the inside is bubbly
Notes
*most fruit will work here, so use whatever is in season and that you have a lot of! I used one peach, one nectarine, and 2 cups of blueberries. If using harder fruits like apples and pears, slice them thinly so they cook evenly with the topping. **These are the nuts I used, but feel free to use whatever you have on hand!
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Maggie says
My family just had this tonight. It was SO good! Well done and thank you!
★★★★★
zenbelly says
Thanks, Maggie! I’m so glad you and your family loved it <3
Marina says
I’d like to make this crumble, but wondering what i can use instead of almond flour/ meal? Thank you. Love your recipes
zenbelly says
Thanks! Any other finely ground nut flour or meal should work.