Mix-and-Match Crumbles

Design your dream dessert: This easy recipe leads to dozens of possibilities.
FN0513101_CRUMBLE_01.tif

FN0513101_CRUMBLE_01.tif

Food Stylist: Stephana Bottom

Food Stylist: Stephana Bottom

Step 1: Prep
Preheat the oven to 375 degrees F. Butter a 2-quart shallow baking dish or eight 6-ounce ramekins.

Step 2: Pick a nut
Chop 3/4 cup of any of these nuts, shelled: walnuts almonds pistachios pecans hazelnuts

Choose a grain
Put 1/2 cup rolled oats or cornmeal in a bowl. Add 3/4 cup flour, 1/2 cup light brown sugar and a pinch of salt and whisk.

Mix the crumble
Add the nuts to the bowl. Work in 7 tablespoons softened butter with your fingers until evenly moistened; set aside.

Make a filling

Apple-Raspberry
Peel 3 pounds baking apples (such as Macoun or Cortland); cut into 3/4-inch chunks. Toss with 2 cups raspberries, 3 tablespoons granulated sugar, 2 tablespoons flour, 1 teaspoon vanilla and a pinch each of nutmeg, cinnamon and salt.

Plum-Nectarine- Blackberry
Halve and pit 4 nectarines and 2 plums (no need to peel); slice 1/2 inch thick. Toss with 2 cups blackberries, 1/2 cup granulated sugar and 1 tablespoon flour.

Pear-Pineapple
Peel 3 pounds baking pears (such as Bartlett); cut into 3/4-inch chunks. Combine with 3 cups pineapple chunks, 2/3 cup granulated sugar, 1/2 teaspoon ground ginger and 1/4 teaspoon each salt and cinnamon in a skillet; cover and cook over medium heat, stirring, 12 minutes. Stir in 2 tablespoons flour; cook 1 more minute.

Blueberry
Toss 4 cups blueberries, 1/3 cup granulated sugar, 1 tablespoon flour and 1 teaspoon lemon juice in a bowl. (If you are using ramekins, double the blueberry filling.)

Quince-Grape
Peel 3 pounds quinces; cut into 1-inch chunks. Toss with 1/2 cup granulated sugar, 1/3 cup water and a pinch of salt in a skillet; cover and cook over medium heat, stirring occasionally until tender, 15 to 20 minutes. Stir in 1 pound seedless red grapes and 1 tablespoon flour.

Bake
Transfer the filling to the prepared dish or ramekins and dot with 2 tablespoons cut-up cold butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden and bubbly, 40 to 45 minutes. Let sit 10 minutes before serving. Top with whipped cream or ice cream, if desired.

Customize your own dessert or try one of our combinations:

Mix-and-Match Crumbles

See All Photos

Apple-Raspberry Crumble with Oat-Walnut Topping

A classic apple crisp is updated to include bursts of raspberry in every bite.

Blueberry Crumble With Cornmeal-Almond Topping

Warm, juicy blueberries topped with a crisp, nutty crust -- this simple pleasure is a breeze to make using our mix-and-match crumble recipe and is taken to a whole new level of comfort when served with vanilla ice cream.

Plum-Nectarine-Blackberry Crumble With Cornmeal-Pistachio Topping

Pair three quintessential late-summer fruits with a rich, crumbly topping for a dessert that's undeniably easy to make -- and unforgettably delicious to eat.

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