Name: Apple Berry Crumble
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Cuisine: American
Ingredients: 3/4 cup (105g) all-purpose flour; 1/2 cup (40g) regular oats; 3/4 cup (80g) sliced or chopped almonds; 3/4 cup (130g) granulated sugar; Pinch of salt; 3/4 cup (180g) unsalted butter, cold, cut into pieces (plus some extra to butter the dish); 1 1/2 pounds (3/4kg) or about 5 Granny Smith apples, peeled, cored and sliced or diced small; 2 cups mixed berries (fresh or frozen); Juice of 1/2 lemon; 2 tablespoons brown sugar

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A layer of juicy apples and berries are topped with a crisp crumble in this fabulous dessert that can be frozen or made-ahead and is a total crowd pleaser!

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Apple crumble (or crisp as it’s also known) is the first recipe I ever made, guided by my grandmother. I wrote it down in my binder and have it to this day.

It was more intuitive than exact, and I’ve always made fruit crumbles that way. I feel the crumble and know if it needs more butter or sugar. And the same with the fruit; sometimes I add an extra layer of sugar and lemon and sometimes I don’t.

But, don’t worry, today I’m giving you a step-by-step recipe for the perfect apple berry crumble. And some variations.

What is a crumble?

Crumble is a wonderful crunchy topping made with butter, sugar, and flour in its basic recipe. There are as many variations (pretty much like shortbread), as there are fruits.

But those three ingredients are exclusive for it to happen and the ratios make it more crunchy or more crumbly. If you add more sugar it will caramelize more, have a more golden color and extra crunchiness. As opposed to using more flour and having a crumblier, paler looking topping.

Other ingredients commonly added to a crumble topping are oats and nuts. Both add an extra crunchiness that is very welcomed.

Steps for making a fruit crumble.

Pan – this type of dessert is usually served from the pan where it’s baked, so use a nice ceramic or glass one. I use rectangular ceramic pans (images above) because the ratio of fruit/crumble is perfect. Not too much of one but enough of both. You can also use individual ramekins.
Fruit – can be fresh or sometimes frozen, as with berries. Make sure you cut or chop it so it can be eaten only with a spoon. We don’t want to be cutting fruit after it is served to us.
Sugar – depending on the fruit I sometimes add a few extra tablespoons of sugar to the fruit, before adding the crumble (image below, left). If they’re too acidic it balances them well. Most people like sweet desserts, so it’s a good idea.
Lemon – I almost always add the juice of half a lemon to the fruit, also before the crumble. I can’t think of a fruit that won’t benefit from it considering the amount of sugar that surrounds this dessert. And even acidic fruits like the apples and berries we’re using today, are enhanced by it.
Crumble – it can be made ahead and kept in the fridge for a few days or in the freezer for a few weeks. Always well covered. When ready to use it defrost it in the refrigerator.
Baking – you can bake it several hours and up to 2 days before you’re going to eat it. Simply reheat it in a 350°F/180°C oven for 15 minutes approx.
Serving – this is a dessert that screams to be served warm with whipped cream or ice cream.

Variations on a fruit crumble.

Fruit: we are using apples and mixed berries, but I can’t think of a fruit that isn’t good with a crumble on top. Top choices would be apples, berries, stone fruit (peaches, plums, cherries), pineapple, pears.

Crumble: the basic one involves butter, sugar, and flour. This recipe today has oats and almonds, which give it a great crunch, but they can be omitted and extra flour used. Any other nut you like can be used, like hazelnuts in a pear crumble for example.

Serving: you can bake it in one pan as we did today, or use individual ramekins. Warm with some whipped cream or ice cream is everybody’s choice usually, but you can innovate and serve a pear crumble with pistachio ice cream, a peach crumble with ginger ice cream or whipped cream. Match your favorite fruit and spice combinations.

My number one tip:

Always have frozen berries and crumble topping in the freezer.

That way you can put together a fabulous fruit crumble in no time. You don’t even need to cut up fruit. Dessert ready in 40 minutes!

Other recipes you might like:
Cherry Almond Crumble
Lemon Blueberry Crumb Cake
Apple Crumble Coffee Cake
Plum Tart
Raspberry Apple Crumb Bars
Quince Hungarian Shortbread

Let me know if you make this recipe! I’d love to hear what you think about it.
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