Print
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

Scale

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:

  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!