soft center ♡

Mini Fruit Crumble

warm, jammy fruit underneath a buttery, crispy crumble topping!! this is one of my favorite little desserts when i want something sweet but don’t feel like making an entire batch of anything. even better warm with a scoop of vanilla ice cream 🙂

small batch, serves 1–2

ingredients:

fruit filling:

  • 1 cup (140–160g) fruit of choice
  • 1 tbsp (12g) brown sugar
  • 1 tsp lemon juice
  • 1 tsp (3g) cornstarch
  • ¼ tsp vanilla extract
  • pinch of salt

crumble topping:

  • 3 tbsp (24g) flour (all purpose, oat, almond, gluten-free, up to you!)
  • 2 tbsp (16g) rolled oats
  • 2 tbsp (25g) brown sugar
  • ¼ tsp cinnamon (or however much you want)
  • pinch of salt
  • 2 tbsp (28g) unsalted butter, cold and cubed

instructions:

  1. preheat your oven to 350°F (175°C). add your fruit to a small baking dish or large ramekin
  2. add the brown sugar, lemon juice, cornstarch, vanilla, and salt and gently mix until the fruit is evenly coated
  3. in a separate bowl, combine the flour, oats, brown sugar, cinnamon, and salt. add the cold cubed butter and use your fingertips to work it into the dry ingredients until you have a crumbly mixture with some larger chunks. don’t mix it until completely smooth cuz the uneven pieces are what get extra crispy 🙂
  4. sprinkle the crumble generously over the fruit. don’t press it down!
  5. bake for 25–30 minutes, or until the top is golden brown and you can see the fruit bubbling around the edges. yummyyyyyy
  6. let it cool for about 5–10 minutes before eating. serve warm with vanilla ice cream or greek yogurt and enjoy!!

notes:

  • fruit: blueberries, strawberries, raspberries, blackberries, peaches, nectarines, apples, or a combination all work. frozen fruit works too, you don’t even need to thaw it!
  • sweetness: adjust the brown sugar in the filling depending on your fruit. really ripe summer fruit may barely need any
  • cornstarch: this thickens all the fruit juices as the crumble bakes. for especially juicy frozen berries, add an extra ½ tsp
  • crumble texture: keep your butter cold and leave some larger pieces in the topping for those crispy, buttery clusters
  • serving: this is best while it’s still a little warm. i’ve seen people top with custard or greek yogurt, but vanilla ice cream melting into the fruit is definitely my favorite way to eat it 🙂

hope you love it as much as i do!

love,

Constance ❤

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