Summer is crumble season with fruits at the peak of deliciousness, yet I persist in making the same old classic crumbles: apple, or peach and blueberry. This summer I broke out of my crumble rut and embarked on an epic bake-off, testing dozens of fruits and fruit combinations. In the process, I discovered some surprising new crumble loves, along with the realization that just about any jumble of fruits wrapped in a crumble topping is a winner.
Recipe courtesy of Corky Pollan
Print
Yield:
Serves 6 to 8
Level:
None

Ingredients

For the filling:
  • 2 pounds apricots, pitted and in 1/2-inch slices (no need to peel)
  • 2 cups raspberries, rinsed and drained
  • 1/4 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon freshly grated ginger
  • 2 tablespoons Minute Tapioca (flour or cornstarch can be substituted, but I prefer tapioca)
  • Pinch of kosher salt
For the crumb topping:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups old-fashioned rolled oats (not instant)
  • 1 1/4 cups firmly packed dark brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 10 tablespoons unsalted butter, slightly softened and cut into small cubes

Directions

To make the filling, gently toss the apricots, raspberries, sugar, lemon juice, cinnamon, nutmeg, ginger, tapioca and a pinch of salt together in a large bowl. Spoon the filling into a 9-inch deep-dish pie pan.

To make the crumb topping, stir together the flour, oats, dark brown sugar, cinnamon and salt in a medium bowl. Blend in butter with your fingertips, fork, or pastry blender until mixture forms pea-size clumps. 

Spoon topping evenly over fruit filling and bake on a middle rack in a preheated 375 degree F oven until fruit is bubbling and the top is nicely browned, about 60 minutes. Let the crumble cool for about 10 minutes before serving.

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