For the Fruit Filling
- 2 pounds mixed fresh fruit (berries, peaches, apples, or plums), cut into chunks
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Crumble Topping
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup cold butter, cut into small pieces
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
Instructions
1
Preheat your oven to 350°F (175°C). Lightly butter a 9x13-inch baking dish.
2
In a large bowl, combine the fruit, granulated sugar, brown sugar, lemon juice, vanilla extract, and salt. Mix gently until the fruit is evenly coated. Spread the mixture into the prepared baking dish.
3
In another bowl, mix together the flour, oats, brown sugar, granulated sugar, salt, and cinnamon (if using).
4
Add the cold butter pieces to the flour mixture. Using your fingertips or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse breadcrumbs.
5
Spread the crumble topping evenly over the fruit filling, breaking up any large clumps. Don't pack it down.
6
Bake for 35-40 minutes, until the topping is golden brown and the fruit filling is bubbling around the edges.
7
Remove from the oven and let cool for 10 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
💡 Chef's Tips
- Fruit Selection: Use a mix of fruits for complex flavors. Berries add tartness, stone fruits add sweetness.
- Cold Butter is Key: Keep the butter cold when making the crumble topping to ensure a crispy, crumbly texture.
- Don't Overmix: When combining the fruit, stir gently to avoid breaking down the fruit too much.
- Make Ahead: You can prepare the crumble topping up to 2 days in advance and store it in the refrigerator.
- Customize: Add nuts (almonds, pecans) to the crumble topping for extra crunch and flavor.
- Storage: Leftovers can be stored covered at room temperature for up to 2 days, or refrigerated for up to 4 days.