Photo: Becky Luigart-Stayner
Prep Time
15 Mins
Cook Time
1 Hour

"In my family, fruit is just an excuse for lots of topping, so I've devised what I call a crispy crumble. As the divide between what constitutes a crisp versus a crumble is totally murky, I've given up attempting a definition and simply combined the two toppings for my take on an old-fashioned favorite." Bake the crumble on a parchment paper- or foil-lined baking sheet to catch any fruit that may bubble over.

How to Make It

Step 1

Combine first 9 ingredients in a large mixing bowl. Spoon mixture into an 8 1/2- x 11-inch baking dish.

Step 2

Stir together dark brown sugar and next 3 ingredients in a medium bowl. Cut in butter with a pastry blender or fork until mixture forms pea-size pieces. Spoon topping evenly over filling, and bake at 375° for 50 minutes or until fruit is bubbling and top is golden. Spoon Crisp Topping evenly over the crumble, if desired. Serve warm. (Crumble may be made ahead and reheated in a 350° oven 10 minutes).

Ratings & Reviews

Ordymay's Review

August 12, 2014

BethBeach's Review

September 07, 2013

Denisela48's Review

August 22, 2010
My friend made this for a dinner party last night, served with vanilla ice cream and it was so delicious! I can't wait to try it myself. It's perfect for a large crowd because it can be made in advance and it stays hot for a long time because it's served in the dish it was cooked in. Yum!

slburton3's Review

June 23, 2010
I prepared this without the extra topping, I found there was plenty of topping without it. I liked the filling but would like to work on the topping a bit. Overall, good flavor, though!

KarinF's Review

June 13, 2010
I had a lot of ripe peaches and decided to make this recipe. It came out just like the photo looked - beautiful and bubbly. The crumble is good, but it was a little dry. I might add another tablespoon of butter and be more careful not to overchop the butter into the topping. The contrast of the peaches and blueberries is beautiful. Easy recipe to make.