Recipe courtesy of Eric Greenspan

Stone Fruit and Berry Crumble

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  • Level: Easy
  • Total: 50 min
  • Active: 15 min
  • Yield: 4 to 6 servings
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  1. For the fruit: Preheat the oven to 400 degrees F.
  2. Put the blueberries, peaches and raspberries in a 2-quart baking dish and roast until soft, 10 to 12 minutes. Strain the fruit juices into a saucepan and return the fruit to the baking dish. Bring the juices to a simmer over medium heat and reduce until syrupy, 10 to 12 minutes. Pour over the fruit.
  3. For the crumble: Reduce the oven to 325 degrees F.
  4. Combine the oats, brown sugar and melted butter in a small mixing bowl. Spread the crumble mixture on a sheet tray and bake until it just starts to brown, 10 to 12 minutes.
  5. Sprinkle the crumble on top of the fruit. Scoop to serve with Greek yogurt.

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