Warm Fruit Crumble

Warm Fruit Crumble Recipe

The name really does say it all. You can use any berries or chopped fruit to make this delicious and almost instant dessert, from the figs used here to peaches or raspberries. The crumble can also be assembled well in advance and baked when you’re ready. I like to serve it right out of the oven with a scoop or two of ice cream. It’s hard to imagine a more satisfying dessert.–John Besh

LC How the Crumb Topping Crumbles Note

This aptly named crumble recipe is for those of you, dear readers, who like a little cinnamon in your crumb topping and a lot of latitude in terms of your fruit filling. It’s a year-round, no-brainer of a dessert if ever there was one. Trust us, it’s a keeper of a recipe—literally, seeing as we keep a resealable plastic bag of the crumble topping stashed in our freezer at all times. You know, for fruit crumble emergencies. And the variable fruit filling allows you to make this no matter what fruit is—or isn’t—in season. (We’re more than a little partial to a melding of apples and pears as an unfussy, albeit somewhat untraditional, last course at the Thanksgiving table.)

Warm Fruit Crumble Recipe

  • Quick Glance
  • 20 M
  • 55 M
  • Serves 8


  • For the fruit filling
  • 3 cups fresh figs, stems removed, or any chopped fruit or whole berries
  • 1 large egg, lightly beaten
  • 3 tablespoons brown sugar (or more or less, depending on the sweetness of your fruit)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter, melted
  • 1 pinch ground cinnamon
  • For the topping
  • 2/3 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1 pinch salt
  • 6 tablespoons unsalted butter, cold, cut into 1/2-inch pieces


  • 1. Preheat the oven to 400˚F (204˚C).
  • Make the fruit filling
  • 2. In a large bowl, toss the fruit with the egg, brown sugar, flour, melted butter, and cinnamon to coat. Spoon the fruit mixture into individual ramekins or into a big baking dish (a 9-inch square or a 9-by-13-inch oblong dish will do quite nicely).
  • Make the topping
  • 3. Combine the flour, brown sugar, granulated sugar, cinnamon, and salt in a medium bowl. Using a pastry blender, two knives held criss-cross fashion, or your fingertips, cut the cold butter into the mixture until it’s crumbly. Sprinkle the topping over the fruit.
  • 4. Bake the crumble until the fruit is bubbly and the topping turns a lovely shade of golden brown, about 25 minutes for ramekins, about 30 minutes for a baking dish. Serve warm.
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Recipe Testers Reviews

Lori Widmeyer

Aug 31, 2012

I loved that this recipe was so open to what I may have on hand. I could not find nice figs, so I ended up doing a combination of blackberries, raspberries, and strawberries. I made the blueberry crumble from this site last night; we all loved it and it was hard to imagine that we could like anything as much or even more, but this may have done it. I don't know if it was the fruit combination or just the recipe, but I can't wait to make this again. I really want to try it using figs as well as peaches. I served it with vanilla ice cream, a perfect recipe to turn any fruit into a memorable dessert. I should also comment on how easy this was to put together. I baked it in an eight-inch square pan for closer to 30 minutes. Also, I love that it can be done in advance and just cooked when ready, making this perfect for entertaining too.

Kristina R.

Aug 31, 2012

This is a solid crumble recipe that is easy to adapt to your preferences, e.g. what fruit you have on hand, if you want to use cinnamon or not, etc. I used fresh strawberries. I baked the crumble in a nine-inch round pan. For that size pan, I would probably increase the amount of strawberries by one cup when making this in the future. The cooking time was on point for the baking dish, clocking in at 25 minutes.

Adrienne Lee

Aug 31, 2012

I used strawberries in place of figs. This was quite good with a little ice cream. It’s quick and easy to make. Rather than ramekins, I used a large dish, and it was about 30 minutes.

Kim Venglar

Aug 31, 2012

I love the fact that this is so quick and easy to put together. I’ve made this recipe before using the apples and pears and it was very bland. This time around I made it using fresh peaches, and what a difference a fruit makes. I did cut back a little on the brown sugar with the fruit. My peaches were so juicy and sweet that they didn’t need much more sugar. I used the individual ramekins and it still took 25 minutes to cook. I like the idea of serving this in the dish it’s cooked in. I would do anything to make fewer dishes to wash. This recipe is a keeper, and I can’t wait to try other fruits or berries next time.

Natalie Reebel

Aug 31, 2012

This was such a nice dessert I made it thrice—once with pears and apples in a larger pan, once with pears and apples in ramekins, and once with blueberries, raspberries, and strawberries in ramekins. All versions were delicious. The mixture of the pears and apples in the recipe produced a clean, crisp flavor. It wasn’t heavy but was still warm and satisfying. The topping came out lightly crisped with just the right amount of sweetness to complement the fruit without overpowering it. When baking in ramekins I reduced the baking time by 5 minutes. Three tablespoons of sugar was a good amount for the fruit. Preparation time is quick so this is a great weeknight dessert. This is very pretty dessert that is easy to prepare with whatever fruit you may have on hand, and tastes great.

Cindy Zaiffdeen

Aug 31, 2012

As soon as I saw the title of this recipe I knew I had to try it. The rhubarb in our garden is growing profusely at the moment, and I am always on the look out for new ways to use it. That, along with frozen blueberries was the base for my attempt. I first mixed the egg, five tablespoons of the brown sugar (as rhubarb is extremely tart), and the flour, butter and cinnamon together before adding 1 1/2 cups of frozen blueberries and 1 1/2 cups of sliced fresh rhubarb. Somehow the amount in the bowl didn’t look like it would fill the 9-by-13-inch baking dish I planned on using, so I added another four tablespoons of brown sugar and another 1 1/2 cups of both the blueberries and rhubarb and another pinch of cinnamon and spread it in the baking dish. I then made the topping using 1 1/2 times the amount of the ingredients, sprinkled it over the fruit and put it in the preheated oven for about 45 minutes. We were having friends over for dinner, and what can I say—all eight of us loved this dessert! We each had scoops of both vanilla and cherry ice cream with the crumble and it was fantastic! The crumble was absolutely delicious warm, about 45 minutes out of the oven. Warm fruit and melty frozen toppings—heavenly! Will definitely make this again. Oh yeah, try the leftover crumble the next morning with plain Greek yogurt for breakfast—extra delicious!!

Sita Krishnaswamy

Aug 31, 2012

I made this using strawberries, raspberries and some rhubarb. I added an extra tablespoon of sugar, as the rhubarb and the raspberries needed that. I made it in a large baking dish. About 25 to 35 minutes is adequate for a big baking dish. Easy dish to whip up for a sudden dessert craving or unexpected company.

Chiyo Ueyama

Aug 31, 2012

This recipe is perfect when you want a warm, fruity, cinnamony fix without waiting a long time. A large D’Anjou pear and two medium apples gave me just over 3 cups of chopped fruit, which fit nicely in my 10-inch pie plate. The crumble took about 35 minutes before it was “golden brown.” The egg helps it set nicely, and we could actually cut it like an apple pie the next day. Easy and homemade.

Kara Vitek

Aug 31, 2012

This crumble recipe delivers! It’s so easy to prepare and the flavors completely meld together to give the crumble a nice complexity. I particularly like the simplicity and versatility of the recipe. I used 2 Granny Smith apples, 1 Fuji apple, and 1 Comice pear. I would not use a Comice pear again, as it was too soft. It did deliver good flavor, but the texture was off. I baked this crumble in a 9-inch square glass pan, which was ample. I served it with whipped cream, as it needed the contrast of sweetness.


  1. I’m wondering what part of the country has rhubarb this time of year. Here in the Midwest it conks out by early June when it gets too warm.

    1. I know here on the East Coast it’s too hot for rhubarb as well, Martha in KS. Let’s pose the question to everyone else out there…anyone? Perhaps there’s hothouse rhubarb or rhubarb shipped in from warmer climes….

      1. I live in Andalucia, south of Spain and grow rhubarb all summer round and it gets really hot here as well! As long as it´s planted in a semi-shaded spots and gets lots of water, it produces all spring and summer, up until first nightfrost!

  2. Figs turn this beautiful crumble into the perfect autumn dessert. So pretty! I love crumbles warm from the oven, but what I love most is their versatility, that almost any fruit will do. I never thought of figs. Thanks for sharing a Chef John Besh recipe!

    1. I, like you, never considered putting figs in a crumble, Jamie. I feel like there’s a whole new life ahead of me now! Can’t wait to try it. I think it’s going to be an especially lovely and practical destination for those figs that are just a little too squishy and oozy to swoon over raw….

  3. I just made this crumble using 2 cups fresh peaches and 1 cup frozen blueberries. I only added 2 tablespoons sugar to the fruit as the peaches were perfectly ripe and plenty sweet. This recipe is delicious and so easy and quick! One caveat: I would double the quantities of both fruit and topping next time and bake it in a 10 x 10 or 9 x 13 inch pan. I used a small 6 x 8 inch casserole dish. This was only enough for 4 portions, and I ate 2 of them myself!

    1. Probably the best complaint ever—that a recipe didn’t make enough. Love it. Thanks so much for taking the time to let us know that you liked it so, Suzanne.

    1. Desperately Seeking Chupacabra, I do think the topping would get soggy if it were assembled, sprinkled on top, and then whole dessert were taken to a party. What I’d do is mix all the dry topping ingredients in a bag, ask the host/hostess to keep stick cold butter on hand, and mix and bake it off at the party. That way there’s minimal mess, and the crumble will be perfect.

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