What is it about a crumble topping that is so amazing and completely addictive? I don’t think I have ever met anyone who doesn’t have a favorite version of this recipe. No matter what the season you can bake up a fruit crumble, even when time is tight. Have one handy for aprés ski, after the playground, family gatherings, brunch with girlfriends, etc…
With hardly any effort you can have one of the best ever desserts in minutes. Check it out…
Use whatever fruit you have on hand. The toppings are versatile too. For this crumble I went gluten free with my favorite almond meal and some oats that I ground up in the blender. You don’t have to grind the oats though. I just thought it would be a fun texture with the ground almond meal.
Choose any fresh fruits of the season. I used apples, plums, figs and dried cranberries…
Add a dollop of Greek yogurt or top with freshly whipped cream. You can make layer parfaits too.
I was so excited when I found these tart dried cranberries at Mother’s Market. I often avoid this dried fruit because I don’t like all the added sugar. I finally found one that is fruit juice sweetened. They also have one at Trader Joe’s that is awesome!
Do you know what the difference is between a crisp and a crumble? I am trying to figure that one out. From what I gather a crisp and crumble are quite similar. The crumble having a smoother, more breadcrumb like texture. Mine sounds a bit more crumbly. We love crisps too, check out my Cherry Cranberry Oat Crisp and my Sweet Potato Crisp recipes.
I have been hiking around Telluride taking photos of the glorious fall leaves. Can you believe those colors? I will have a post dedicated to that splendor soon to.
I love coming home from a chilly hike after lugging all my gear. The condo smells amazing when I bake up one of these! What is more comforting than the smell of apples and cinnamon?
Check out that first snow of the season, glorious huh!
So lets enjoy a fruity crumble together OK?!
What is your favorite crumble or crisp recipe?
- 2 large Apples, cut into bite sized pieces leave the skin on
- 5 Plums, cut into bite sized pieces
- 8 Figs, cut into bite sized pieces
- a splash of Lemon Juice
- 1 teaspoon pure Vanilla or Almond Extract
- Stevia or your favorite sweetener to taste (depends on the sweetness of your fruit)
- 1/2 cup Almond Meal Flour
- 1/4 cup ground Whole Oats
- pinch of fine Sea Salt
- 1 teaspoon ground Cinnamon
- 1/4 cup unsalted Sunflower Seeds (roasted or raw)
- 2 tablespoons melted unrefined Coconut Oil
- a handful of fruit juice sweetened Dried Cranberries
- optional: 1 dropper full of Vanilla Stevia Drops or a little of your favorite natural sweetener
- Put fruit in a medium sauce pan with 2 tablespoons of water. Bring to a boil and then reduce to a simmer, partially covered for 25 minutes. Stir a few times. Remove from heat and let cool a bit.
- Whisk together the almond flour, oats, salt and cinnamon and sunflower seeds. Stir in the melted coconut oil and optional sweetener. The mixture will be chunky and crumbly.
- Pre heat oven to 350 degrees F with the rack in the middle. In a 10 1/2 by 7 inch oven safe baking dish add the fruit and then the crumble topping. Bake for about 20 minutes, until slightly browned. To brown a bit more you can heat under a low broiler for 4-5 minutes. Watch carefully if you do this so your crumble does not burn.
- I like Gala, Granny Smith and Pink Lady apples. The are a nice combo of sweet tart flavors, plus they don't get too mushy.
- Have fun with your fruit. Pears would be great in this too.
Fruit Crumble Recipe Links
- Apple and Cinnamon Crumble Pass the Sushi
- Blueberry Crumble with Apple and Coconut Un Déjeuner du Soleil
- Pear Cranberry Crisp with Gingersnap Crumble Crumb
- Pumpkin Praline Trifle Baker’s Royale
- Spiced Pear Breakfast Crumble Perry’s Plate
- Thankful for Fruit Crumble Sweet Freedom