I found the Best crumble recipes
What could be better than the smell of a home-made crumble cooking in your kitchen? There’s just something about sweet, tart fruit with a buttery, crunchy topping, whether you’re talking apple crumble, rhubarb crumble or something slightly out of the ordinary like berry crumble.
Crumble is the perfect dessert, whatever your occasion. So, I’ve rounded up my favourite easy crumble recipes – both delicious and easy to make.
The recipes in this list will turn you into a crumble-making pro in no time!
The 15 Best crumble recipes and recipes
1. Apple Crumble
I love making desserts, especially a light apple crumble, useful in winter when you need something to warm you up as well as satisfy your hunger. To make the perfect crumble, I like to use a mixture of sour and sweet apples.
My favorites include Granny Smiths, because they blend well and have that sour edge, along with Honeycrisps, because the sweetness compliments the sourness. To add the spice that makes the crumble taste like a pie, I always add cinnamon and nutmeg.
I like to add some brown sugar and oats sometimes if I want the crumble on top to be a little crunchy.
Ingredients
- 6 large apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
- 1 tablespoon lemon juice
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 1 cup brown sugar, packed
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
Instructions
1. Preheat your oven to 350°F (175°C).
2. Toss the sliced apples with the juice of half a lemon, the granulated sugar and the cinnamon. Spread the apple mixture into a buttered baking dish.
3. In a food processor, pulse oats, flour, brown sugar, 2 teaspoons nutmeg and salt.
4. Cut the cold butter into small pieces and incorporate into the flour with a pastry cutter or your fingertips until it forms a crumbly yellow dough.
5. Sprinkle the crumble mixture evenly over the apples in the baking dish.
6. Bake in the preheated oven for 45-50 minutes, until the top is browned and the apples are bubbling from underneath. Serve warm.
2. Blueberry Crumble
This old-time dessert has a certain homely charm to it. I’m a big fan of blueberries, and so I like to add lots of fresh ones to the mix – plus a good dose of crumble for the top.
For the crumble, I like a mixture of rolled oats, flour and some cinnamon, and I add lemon zest to the blueberries because I think it brings an extra little brightness to the sweetness and tartness of the fruit.
Ingredients
- 2 cups fresh or frozen blueberries
- 1 tablespoon lemon juice
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
1. Preheat your oven to 375°F (190°C).
2. Combine blueberries, lemon juice, sugar and the 1/4 cup flour in a large bowl and stir very gently, just enough to evenly coat the berries. Transfer to a baking dish.
3. Combine the oats, brown sugar, melted butter, cinnamon and salt in another bowl until they resemble tiny crumbs.
4. Evenly spread the oat mixture over the berry mixture in the baking dish.
5. Bake for 30-35 minutes or until the top is golden and the berry mixture is bubbling.
6. Let cool slightly before serving, and serve with or without ice cream or whipped cream.
3. Peach Crumble
Nothing beats a hot, fruity dessert when it’s chilly outside. When I make this crumble, I like to use late summer peaches that are ripe and juicy and even give a little soft plop when you squeeze them.
A simple mix of oats and brown sugar add the perfect crunchy topping and a pinch of cinnamon brings out some warmth, while a little bit of lemon juice balances out the fruit.
Ingredients
- 6-8 ripe peaches, peeled and sliced
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 3/4 cup old-fashioned rolled oats
- 1/2 cup packed light brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
Instructions
1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Toss the sliced peaches, granulated sugar, ¼ cup lemon juice and vanilla extract in a large bowl and then pour them into the prepared baking dish. Start with a mixture of flour, rolled oats, brown sugar, cinnamon and salt, combined in a separate bowl to which you pour the melted butter and stir until crumbly and even.
3. In a second bowl combine the flour, rolled oats, brown sugar with the cinnamon and salt. Pour the melted butter over and stir until crumbly and even.
4. Sprinkle the crumble topping evenly over the peach mixture in the baking dish. Bake in the preheated oven for 35-40 minutes, until the top is golden brown and the peach filling is bubbling.
5. Let the peach crumble cool for at least 15-20 minutes before serving. Warm peach crumble is great with a ball of vanilla ice cream or a dollop of whipped cream.
4. Strawberry Rhubarb Crumble
I love the way the sweetness of strawberries marries with the tartness of rhubarb; mine will almost always have a grating of lemon zest and a dribble of vanilla extract, to tease out the flavors, and perhaps a little cinnamon in the crumble topping to warm it up.
Ingredients
- 1 cup strawberries, hulled and quartered
- 2 cups rhubarb, diced
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
Instructions
1. Preheat your oven to 375°F (190°C).
2. Place all the fruit in a large bowl and stir in the granulated sugar, lemon juice, vanilla extract, and cornstarch. Coat the fruit thoroughly.
3. In a separate bowl, combine the rolled oats, flour, brown sugar, cinnamon and salt, drizzle the melted butter over and stir until crumbly.
4. Pour fruit mixture into dish, then sprinkle crumble mixture over.
5. Bake for 35-40 minutes, or until the topping is golden and the filling bubbly.
6. Cool a little before serving. Eat Strawberry Rhubarb Crumble warm with a dollop of vanilla ice-cream if you like.
5. Blackberry Crumble
When somebody talks about comfort food, I know the recipe I have in mind immediately. Blackberries, a bit of sugar, some lemon zest: the kitchen fills with sweet, hot, evocative smells.
Divine butter and oats go into a crumble topping. There is nothing better.
Ingredients
- 2 cups fresh blackberries
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (cold and diced)
Instructions
1. Preheat your oven to 375°F (190°C). 3) In a separate bowl, mix together the flour, rolled oats, brown sugar, cinnamon and salt.
4. Cut the cold butter into the flour using a pastry cutter or your fingers, until the mixture resembles a coarse meal.
5. Spoon the blackberry mixture in an even layer over the bottom of a baking dish, and then spread the crumble topping evenly over the blackberries.
6. Bake in preheated oven for 30-35 minutes, or until topping is golden brown and filling is bubbly. Let cool slightly before serving.
6. Cherry Crumble
This is one of my favorite desserts to make – juicy cherries and crunchy toppings galore! I like to use fresh cherries, as I think they add fresh fruity flavors.
For the topping, I like it to be 2 parts flour 1 part oats 1 part brown sugar with a dash of cinnamon – you can’t go wrong. And so so comforting!
Ingredients
- 4 cups fresh or frozen pitted cherries
- 1/2 cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Instructions
1. Preheat the oven to 350°F (175°C).
2. Place cherries in a large bowl with the granulated sugar, cornstarch, and vanilla extract; mix to combine and set aside.
3. In a second bowl, toss together the flour, rolled oats, brown sugar, cinnamon, and salt. Add the cold butter and work the fats into the dry ingredients using a pastry cutter or your fingers; the mixture will be the texture of coarse crumbs.
4. Pour the cherry mixture into a greased baking dish.
5. Spread the crumble topping evenly over the cherry mixture.
6. Bake 40-45 minutes, or until the top is nicely golden brown and the cherry filling is bubbly. Just long enough to cool slightly before serving.
7. Pear Crumble
I love making this dessert. First you need a bunch of: pears, brown sugar (just enough to make it sweet), a splash of cinnamon (optional), a splash of lemon juice (optional), and a fistful of oats.
Go ahead and mix the oats in with some flour and sprinkle it on top. Then you bake it until the fruit is soft and the oats are nice and brown.
Nothing is better than straight out of the oven.
Ingredients
6 ripe pears, peeled, cored, and sliced
1 tablespoon lemon juice
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar, packed
1/2 cup unsalted butter, cold and diced
1/4 teaspoon salt
Instructions
1. Preheat your oven to 350°F (175°C).
2. Slice the pears into an even-sized dice and toss with the lemon juice, granulated sugar, cinnamon and nutmeg in a large bowl until equally coated.
3. Transfer the pear mixture to a greased baking dish, spreading it out evenly.
4. In a separate dish, combine the flour, rolled oats, brown sugar and salt. Add in the diced, cold butter and, using either a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
5. Sprinkle the crumb mixture evenly over the pear filling.
6.Bake in a preheated oven for 40-45 minutes, until the topping is golden brown and the pear filling is bubbly. Allow to cool slightly before serving.
8. Mixed Berry Crumble
There is nothing I like better than a tasty dessert, and one I particularly enjoy is an assortment of berries topped with a crisp oat mixture. My berries are usually blueberries, raspberries, blackberries and strawberries.
I like to add brown sugar, oats and just a touch of cinnamon for a warm and cosy treat.
Ingredients
- 2 cups fresh strawberries, hulled and halved
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup old-fashioned oats
- 1/2 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and diced
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. Combine the strawberries, blueberries, raspberries and blackberries in a large bowl. Add the granulated sugar, cornstarch, lemon juice and vanilla, and toss to coat evenly.
3. Transfer the puree to the prepared baking dish, spreading it evenly.
4. Mix together the flour, oats, brown sugar, cinnamon and salt in another bowl. Cut in the diced cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
5. Sprinkle the crumble mixture evenly over the berries.
6. Bake 40-45 minutes, until topping is golden brown and berries are bubbling. Let cool slightly. Serve.
9. Plum Crumble
I love the combination of sweetness and tartness: ripe plums with brown sugar and a dash of cinnamon. The ingredients for the crumble are butter, oats and flour.
It’s a very pleasant and satisfying treat!
Ingredients
- 500g plums, ripe and pitted
- 50g granulated sugar
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- 150g plain flour
- 100g unsalted butter, cold and cubed
- 75g light brown sugar
- 50g rolled oats
- 1 tsp vanilla extract
- Pinch of salt
Instructions
1. Preheat your oven to 180°C (350°F).
2. Cut the plums into quarters and put them in a baking dish. *
3. Top the plums with the granulated sugar, lemon juice and cinnamon, and toss to coat evenly.
4. Place the flour, unsalted butter, light brown sugar, rolled oats, vanilla extract and pinch of salt into a bowl and, using your fingertips, rub the butter into the dry ingredients until it resembles coarse breadcrumbs.
5. Spread the crumble mixture evenly over the prepared plums in the baking dish.
6. Cook for 35-40 minutes, until the top is golden and the fruit is bubbling. Serve warm, with or without a scoop of ice-cream or custard.
10. Mango Crumble
When it comes to dessert, there is nothing I crave more than this delicious Mango Crumble. It’s made of ripe mangoes with little bits of buttery crumble and it’s sweet and refreshing at the same time.
My personal favorite ingredients are oats, flour and cinnamon and when you add icecream on top of it, it’s just heaven!
Ingredients
- 4 ripe mangoes, peeled, pitted, and diced
- 1 tablespoon lemon juice
- 1/4 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- Vanilla ice cream or whipped cream for serving (optional)
Instructions
1. Preheat your oven to 350°F (175°C).
2. Add cubed mangoes, lemon juice and granulated sugar in a large bowl. Mix and place over a greased baking dish.
3. In another bowl, mix together the flour, oats, brown sugar, cinnamon, and salt.
4. Chop the cubed, chilled butter into the flour mixture with your fingertips (or a pastry cutter) until crumbly.
5. Sprinkle the crumb mixture evenly over the mangoes in the baking dish.
6. Bake for 30-35 minutes or until the top is golden brown and the mango filling bubbles. Serve warm, with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
11. Pumpkin Crumble
Nothing warms a chilly fall evening like a good baked dessert, and all the flavors that go along with it. This is one of my favorite fall desserts, a special dish that combines some of my top ingredients in one mouthwatering treat.
Imagine the smell of cinnamon, the decadence of pure pumpkin puree, and the satisfying crunch of buttery oat crumble.
Ingredients
- 2 cups pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup evaporated milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/2 cup chopped pecans
- 1/2 cup unsalted butter, melted
Instructions
1. Preheat your oven to 350°F (175°C). Grease a baking dish and set aside.
2. Combine the pumpkin, sugars, eggs, evaporated milk, and vanilla in a large mixing bowl. Whisk in the cinnamon, nutmeg, ginger, cloves and salt.
3. Pour the pumpkin mixture evenly into the prepared baking dish.
4. In another bowl, mix the flour, oats, chopped pecans, and melted butter to form the crumble topping. Mix to form large crumbs.
5. Sprinkle the crumble mixture evenly over the pumpkin mixture.
6. Bake in the preheated oven for 40-45 minutes, until the streusel is golden brown and the pumpkin is cooked and set. Serve warm or room temperature.
12. Banana Crumble
If you want to make a simple warm banana dessert, I’m pretty sure that ripe bananas, lots of brown sugar and a sprinkle of cinnamon will give you the cosiest feeling in the world. I’d swear by rolled oats for the crumble and some butter, too.
It would need a special touch, like a touch of vanilla extract to elevate all the flavors.
Ingredients
- 4 ripe bananas, sliced
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
2. Arrange the sliced bananas evenly at the bottom of the prepared baking dish.
3. Combine the rolled oats, all-purpose flour, brown sugar, ground cinnamon and salt in a mixing bowl.
4. Add the melted butter and the vanilla and mix until crumbly into the dry ingredients.
5. Sprinkle the crumble mixture evenly over the bananas.
6. Bake for 25-30 minutes, or until the top is browned and the bananas are bubbling. Serve warm.
7. Add a few sliced bananas to the top.
13. Raspberry Crumble
There really is nothing like making a raspberry crumble. I just love it, the fruit with its juice, sweet and tart, and the crunch on top.
Ingredients
2 cups fresh raspberries
1/2 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
1 cup all-purpose flour
1 cup old-fashioned rolled oats
1/2 cup brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, melted
Instructions
1. Preheat your oven to 350°F (175°C).
2. Meanwhile, with a wooden spoon, gently fold together the berries, sugar, cornstarch and lemon juice in the mixing bowl. Set aside.
3. In another bowl, stir together the flour, rolled oats, brown sugar, cinnamon and salt. Pour in the melted butter and mix with a fork until crumbly.
4. Spread the raspberry mixture evenly in an 8×8 inch baking dish.
5. Sprinkle the crumble mixture over the raspberries in an even layer.
6. Bake for 35-40 minutes, until the top is golden and the raspberries are bubbly. Serve slightly warm.
14. Pineapple Crumble
I usually make this yummy dessert using fresh pineapples and a squeeze of lemon juice for a touch of tartness. The crumble part, made with oats, butter and brown sugar, is to die for.
Cinnamon really makes it pop, I think. I love taking this out of the oven when it’s golden brown and bubbling.
Ingredients
1 large pineapple, peeled, cored, and diced
1/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/2 cup rolled oats
Instructions
1. Preheat your oven to 350°F (175°C).
2. Toss the pineapple chunks with the granulated sugar, corn starch and vanilla in a large bowl; pour into greased baking dish.
3. In another bowl, mix the flour, brown sugar, cinnamon and salt; then cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs with a pastry cutter or your fingers.
4. Pour the rolled oats on top and then ensure the crumble is evenly sprinkled before it goes into the oven.
5. Bake about 35-40 minutes or until the topping is golden and bubbly.
6. Let cool slightly before serving. Serve warm, with a scoop of vanilla ice-cream if so desired.
15. Apricot Crumble
This is my favorite recipe for a mouth-watering dessert. It’s apricot crumble.
I choose fresh apricots, ripe ones to get exactly that right amount of sweetness and tart. Cinnamon is a must in my recipe and I like to call it a hug with that warm spicy smell.
And my buttery crumb, oats with brown sugar topping it all, makes that crunchy sound with every bite taken.
Ingredients
2 cups fresh apricots, pitted and sliced
1/4 cup granulated sugar
1 tablespoon lemon juice
1 cup all-purpose flour
1/2 cup rolled oats
3/4 cup brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cubed
Instructions
1. Preheat your oven to 350°F (175°C).
2. Place the sliced apricots in a large mixing bowl, then add the sugar and lemon juice. Stir the fruit together until it’s evenly coated, and let sit a few minutes.
3. Whisk the flour, rolled oats, brown sugar, cinnamon and salt in a small bowl.
4. Cut the cold cubes of butter into the flour mixture. Cut the butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
5. Spread the apricot mixture evenly on the bottom of a baking dish. Sprinkle the crumble mixture on top of the apricots.
6. Bake 35 to 40 minutes, until topping is golden brown and fruit bubbly. Serve warm, with or without a scoop of vanilla ice cream.
6. Bake 35 to 40 minutes, until topping is golden brown and fruit bubbly. Serve warm, with or without a scoop of vanilla ice cream.