Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
fruit crumble

Easiest Fruit Crumble

  • Author: Simone Miller
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Dessert

Ingredients

Scale

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:

  1. combine all the ingredients in a large bowl and stir to coat. Pour into an 8×8 baking dish.

To make the topping:

  1. In the bowl of your food processor, pulse the nuts 8-10 times, or until they’re mostly finely minced
  2. 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.
  3. Sprinkle the topping over the fruit.
  4. 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!

CLOSE
CLOSE