18 Delicious Crumble Recipes Perfect for Any Season

Perfect for any occasion, crumbles are the ultimate comfort food that effortlessly bridges the gap between simplicity and indulgence. Whether you’re craving the warmth of apple cinnamon in fall or the freshness of berry medleys in summer, our roundup of 18 delicious crumble recipes has something for every season. Dive in to discover your next favorite dessert that promises to be as easy to make as it is to love!

Apple Cinnamon Crumble

Very few things bring me as much joy as the smell of apple cinnamon crumble baking in the oven on a lazy Sunday morning. It’s a dish that reminds me of my grandmother’s kitchen, where the simplest ingredients transformed into something magical. Today, I’m sharing my take on this classic, with a few tips I’ve picked up along the way to make it even more irresistible.

Ingredients

• 4 cups apples, peeled and sliced
• 1 cup all-purpose flour
• 1 cup brown sugar
• 1/2 cup unsalted butter, cold and cubed
• 2 tsp ground cinnamon
• 1/2 tsp salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
2. In a large bowl, toss the sliced apples with 1 tsp of cinnamon until evenly coated. Spread them in the prepared baking dish.
3. Tip: For extra flavor, let the apples sit with the cinnamon for 10 minutes before baking.
4. In another bowl, mix the flour, brown sugar, remaining cinnamon, and salt. Add the cold butter cubes and use your fingers to rub the mixture until it resembles coarse crumbs.
5. Tip: Keeping the butter cold ensures a flaky crumble topping.
6. Sprinkle the crumble mixture evenly over the apples in the baking dish.
7. Bake for 35-40 minutes, or until the topping is golden brown and the apples are bubbling around the edges.
8. Tip: If the topping browns too quickly, cover loosely with foil for the remaining baking time.
9. Let the crumble cool for at least 10 minutes before serving to allow the juices to thicken slightly.

Nothing beats the contrast of the crisp, buttery topping against the soft, cinnamon-spiced apples beneath. Serve it warm with a scoop of vanilla ice cream for a dessert that’s sure to impress, or enjoy it as is for a cozy breakfast treat.

Berry Mixed Fruit Crumble

My kitchen smells like summer right now, thanks to this Berry Mixed Fruit Crumble I just pulled out of the oven. It’s the perfect way to use up those berries that are about to turn, and let me tell you, the aroma is absolutely irresistible.

Ingredients

• 4 cups mixed berries (strawberries, blueberries, raspberries)
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup unsalted butter, cold and cubed
• 1 tsp cinnamon
• 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
2. In a large bowl, gently toss the mixed berries with 1/2 cup of granulated sugar until evenly coated. Tip: If your berries are very juicy, consider adding a tablespoon of cornstarch to thicken the filling.
3. Spread the berry mixture evenly in the prepared baking dish.
4. In another bowl, combine the remaining 1/2 cup sugar, flour, oats, cinnamon, and salt. Tip: For a nuttier flavor, you can toast the oats lightly before adding them to the mix.
5. Add the cold, cubed butter to the flour mixture. Using your fingers or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier crumble topping.
6. Sprinkle the crumble mixture evenly over the berries in the baking dish.
7. Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the berry filling is bubbly.
8. Remove from the oven and let it cool for at least 10 minutes before serving.

Serve this Berry Mixed Fruit Crumble warm with a scoop of vanilla ice cream for a delightful contrast of temperatures and textures. The crumble topping is wonderfully crisp, while the berry filling is lush and jammy, making every bite a perfect balance of sweet and tart.

Peach and Raspberry Crumble

Delightfully sweet and tart, this Peach and Raspberry Crumble is my go-to summer dessert when I’m craving something fruity and comforting. I remember the first time I made it, the kitchen filled with such an inviting aroma that my neighbors popped by to see what was baking!

Ingredients

• 4 cups peaches, sliced
• 2 cups raspberries
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1/2 cup old-fashioned oats
• 1/2 cup unsalted butter, cold and cubed
• 1 tsp cinnamon
• 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large bowl, gently toss the peaches, raspberries, and 1/2 cup of sugar until evenly coated. Spread the fruit mixture into the prepared baking dish.
3. In another bowl, combine the flour, oats, remaining 1/2 cup of sugar, cinnamon, and salt. Tip: For a richer flavor, you can toast the oats lightly before adding them to the mix.
4. Add the cold, cubed butter to the flour mixture. Using your fingers or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs. Tip: Keeping the butter cold ensures a flakier crumble topping.
5. Sprinkle the crumble mixture evenly over the fruit in the baking dish.
6. Bake for 35-40 minutes, or until the topping is golden brown and the fruit juices are bubbling around the edges. Tip: Place a baking sheet underneath the dish to catch any drips and make cleanup easier.

Out of the oven, this crumble is a beautiful contrast of textures—crispy, buttery topping with soft, juicy fruit beneath. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy it as is for a simpler pleasure.

Classic Rhubarb Crumble

Growing up, rhubarb crumble was a staple at our family gatherings, especially during the summer when rhubarb was in its prime. There’s something about the tangy rhubarb paired with the sweet, buttery crumble that feels like home to me.

Ingredients

• 4 cups chopped rhubarb
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter, melted
• 1 tsp ground cinnamon
• 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
2. In the baking dish, mix the chopped rhubarb and granulated sugar until the rhubarb is evenly coated. Tip: Letting it sit for 10 minutes helps draw out the juices.
3. In a separate bowl, combine the flour, oats, brown sugar, cinnamon, and salt. Stir in the melted butter until the mixture resembles coarse crumbs. Tip: Using your hands can help achieve the perfect crumbly texture.
4. Evenly sprinkle the crumble mixture over the rhubarb in the baking dish.
5. Bake for 35-40 minutes, or until the topping is golden brown and the rhubarb is bubbling. Tip: Placing a baking sheet underneath can catch any drips and make cleanup easier.

Perfectly baked rhubarb crumble offers a delightful contrast between the soft, tangy fruit and the crisp, sweet topping. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Pear and Ginger Crumble

Kicking off the weekend with a warm, comforting dessert that’s as easy to make as it is delicious—Pear and Ginger Crumble. I remember the first time I tried adding ginger to my usual apple crumble; the spicy kick transformed the dish into something extraordinary. Now, pears have taken center stage in my kitchen, especially when paired with that zesty ginger warmth.

Ingredients

• 4 cups peeled, cored, and sliced pears
• 1 tbsp grated fresh ginger
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup packed brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup cold unsalted butter, cubed

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
2. In a large bowl, combine the pears, grated ginger, granulated sugar, and lemon juice. Toss gently to coat the pears evenly, then spread the mixture in the prepared baking dish.
3. In another bowl, mix the flour, oats, brown sugar, cinnamon, and salt. Add the cubed butter and use your fingers to rub it into the dry ingredients until the mixture resembles coarse crumbs. Tip: For a finer crumb, pulse the mixture a few times in a food processor.
4. Sprinkle the crumb mixture evenly over the pears. Tip: Pressing the crumbs lightly into the pears helps create a crispier topping.
5. Bake for 35-40 minutes, or until the topping is golden brown and the pears are bubbling around the edges. Tip: Place a baking sheet underneath the dish to catch any drips and prevent a messy oven.

Serve this Pear and Ginger Crumble warm, with a scoop of vanilla ice cream melting over the top, for a delightful contrast of temperatures and textures. The pears soften into a luscious filling, while the ginger adds a subtle heat that lingers pleasantly after each bite.

Chocolate Cherry Crumble

Nothing beats the combination of chocolate and cherries, especially when baked into a warm, gooey crumble that’s perfect for any occasion. I remember the first time I made this dish; it was a hit at a family gathering, and now it’s my go-to dessert when I need something quick yet impressive.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 cup dark chocolate chips
• 2 cups fresh cherries, pitted and halved
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
2. In a large bowl, mix the flour, granulated sugar, and brown sugar until well combined.
3. Add the cold, cubed butter to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs. Tip: Keeping the butter cold ensures a flaky crumble topping.
4. Stir in the dark chocolate chips, distributing them evenly throughout the crumble mixture.
5. In another bowl, toss the halved cherries with lemon juice and vanilla extract until evenly coated.
6. Spread the cherry mixture evenly at the bottom of the prepared baking dish.
7. Sprinkle the crumble mixture over the cherries, covering them completely.
8. Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the cherries are bubbly. Tip: Place a baking sheet underneath to catch any drips and prevent a messy oven.
9. Remove from the oven and let it cool for at least 10 minutes before serving. Tip: Serving it warm enhances the chocolate’s meltiness and the cherries’ juiciness.

Out of the oven, this Chocolate Cherry Crumble is a delightful contrast of textures—crispy topping, soft cherries, and molten chocolate. Try serving it with a scoop of vanilla ice cream for an extra indulgent treat.

Plum and Almond Crumble

Very few things bring me as much joy as the first bite of a warm, fruity crumble straight from the oven. It’s the perfect blend of sweet and tart, with a buttery topping that’s impossible to resist. Today, I’m sharing my go-to recipe for Plum and Almond Crumble, a dish that’s as easy to make as it is delicious.

Ingredients

• 4 cups sliced plums
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup packed brown sugar
• 1/2 cup sliced almonds
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
2. In a large bowl, combine the sliced plums, granulated sugar, and lemon juice. Toss gently to coat, then spread the mixture evenly in the prepared baking dish.
3. In another bowl, mix the flour, oats, brown sugar, sliced almonds, cinnamon, and salt. Pour the melted butter over the dry ingredients and stir until the mixture resembles coarse crumbs.
4. Sprinkle the crumb topping evenly over the plum mixture. Tip: For extra crunch, press the topping lightly with your hands before baking.
5. Bake for 35-40 minutes, or until the topping is golden brown and the plums are bubbly. Tip: Place a baking sheet underneath to catch any drips and prevent a mess in your oven.
6. Let the crumble cool for at least 10 minutes before serving. Tip: This allows the juices to thicken slightly, making it easier to serve.

Rich with the flavors of ripe plums and toasted almonds, this crumble is a delightful contrast of textures. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy it as is for a simpler pleasure.

Strawberry Rhubarb Crumble

Remember those lazy summer afternoons when the air is sweet with the scent of ripe strawberries and the tangy punch of rhubarb? That’s exactly what inspired me to whip up this Strawberry Rhubarb Crumble, a dish that’s as much a joy to make as it is to eat. It’s my go-to when I want something that feels homemade but doesn’t keep me in the kitchen all day.

Ingredients

• 4 cups fresh strawberries, hulled and quartered
• 2 cups rhubarb, diced into 1/2-inch pieces
• 1 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 cup old-fashioned oats
• 1/2 cup packed brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold and cubed

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
2. In a large bowl, combine strawberries, rhubarb, granulated sugar, lemon juice, and vanilla extract. Toss gently to coat and let sit for 10 minutes to macerate.
3. Meanwhile, in another bowl, mix flour, oats, brown sugar, cinnamon, and salt. Add cold butter cubes and use your fingers to rub the mixture until it resembles coarse crumbs.
4. Transfer the fruit mixture to the prepared baking dish, spreading it evenly. Sprinkle the crumb topping over the fruit, covering it completely.
5. Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling around the edges.
6. Let the crumble cool for at least 15 minutes before serving to allow the juices to thicken slightly.

What makes this crumble truly special is the contrast between the juicy, tart fruit and the crisp, buttery topping. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy it as is for a simpler pleasure.

Blueberry Lemon Crumble

Just when I thought summer couldn’t get any better, I stumbled upon this Blueberry Lemon Crumble recipe that’s become my go-to for potlucks and lazy Sunday brunches alike. There’s something about the tangy lemon paired with sweet blueberries that screams summer, and the crumble topping? Let’s just say it’s the reason my friends keep coming back.

Ingredients

• 4 cups fresh blueberries
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1/2 cup granulated sugar
• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup packed brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
2. In a large bowl, gently toss the blueberries with lemon zest, lemon juice, and granulated sugar until evenly coated. Spread the mixture evenly in the prepared baking dish.
3. In another bowl, combine the flour, oats, brown sugar, cinnamon, and salt. Tip: For a more textured crumble, mix the dry ingredients with your fingers to create small clumps.
4. Drizzle the melted butter over the flour mixture and stir until the mixture resembles coarse crumbs. Tip: If the mixture seems too dry, add a tablespoon more melted butter.
5. Sprinkle the crumble topping evenly over the blueberry mixture. Tip: For an extra crispy topping, press it down lightly with the back of a spoon.
6. Bake for 30-35 minutes, or until the topping is golden brown and the blueberries are bubbling around the edges.
7. Remove from the oven and let it cool for at least 10 minutes before serving.

Out of the oven, this Blueberry Lemon Crumble is a delightful contrast of textures—crispy, buttery topping giving way to a juicy, tangy blueberry filling. Serve it warm with a scoop of vanilla ice cream for an irresistible summer dessert, or enjoy it cold the next day (if it lasts that long!).

Blackberry and Apple Crumble

Venturing into the world of desserts, I stumbled upon a recipe that combines the tartness of blackberries with the sweetness of apples, creating a perfect balance of flavors. It’s a dish that reminds me of summer picnics and cozy autumn evenings, making it a year-round favorite in my kitchen.

Ingredients

• 2 cups blackberries
• 3 cups apples, peeled and sliced
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup rolled oats
• 1 tsp cinnamon
• 1/2 tsp salt

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch baking dish.
2. In a large bowl, mix the blackberries, apples, and 1/2 cup of sugar. Transfer to the prepared baking dish.
3. In another bowl, combine the flour, remaining sugar, oats, cinnamon, and salt. Tip: For a richer flavor, toast the oats lightly before adding them to the mix.
4. Add the cold, cubed butter to the flour mixture. Using your fingers, rub the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold to ensure a flaky crumble topping.
5. Sprinkle the crumble mixture evenly over the fruit in the baking dish.
6. Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling. Tip: Place a baking sheet underneath to catch any drips and prevent a messy oven.

My favorite way to enjoy this crumble is warm, with a scoop of vanilla ice cream melting over the top. The contrast between the crispy topping and the soft, juicy fruit underneath is simply irresistible. For a twist, try serving it with a dollop of whipped cream or a drizzle of caramel sauce.

Apricot and Coconut Crumble

How many times have I found myself staring at a basket of apricots, wondering how to turn them into something extraordinary? This Apricot and Coconut Crumble is my go-to answer, blending the tartness of apricots with the sweet, nutty flavor of coconut for a dessert that’s as comforting as it is delicious.

Ingredients

• 2 cups fresh apricots, pitted and sliced
• 1 cup shredded coconut
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 cup unsalted butter, cold and cubed
• 1/4 cup rolled oats
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. In a large bowl, toss the sliced apricots with 1/4 cup of sugar and vanilla extract until evenly coated. Spread them in the prepared baking dish.
3. In another bowl, mix the shredded coconut, remaining sugar, flour, oats, and cinnamon. Tip: For a richer flavor, toast the coconut before adding it to the mix.
4. Add the cold, cubed butter to the dry ingredients. Use your fingers to rub the butter into the mixture until it resembles coarse crumbs. Tip: Keeping the butter cold ensures a flakier crumble topping.
5. Sprinkle the crumble mixture evenly over the apricots in the baking dish.
6. Bake for 25-30 minutes, or until the topping is golden brown and the apricots are bubbling around the edges. Tip: Place a baking sheet underneath to catch any drips and make cleanup easier.

So there you have it—a dessert that’s perfectly balanced between sweet and tart, with a topping that’s irresistibly crunchy. Serve it warm with a scoop of vanilla ice cream for a contrast in temperatures that’s simply divine.

Cherry and Almond Crumble

Growing up, my grandmother’s cherry and almond crumble was the highlight of every summer visit. The combination of tart cherries and crunchy almonds under a buttery crumble topping is a nostalgic flavor I’ve tried to perfect in my own kitchen. Here’s how I make it, with a few personal tweaks along the way.

Ingredients

• 4 cups fresh cherries, pitted
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup packed brown sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup sliced almonds

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
2. In a large bowl, mix the cherries, granulated sugar, and lemon juice until well combined. Pour into the prepared baking dish.
3. In another bowl, combine the flour, oats, brown sugar, and salt. Tip: Using your fingers to mix the butter into the dry ingredients until the mixture resembles coarse crumbs ensures a perfect crumble texture.
4. Sprinkle the crumble mixture evenly over the cherries, then top with sliced almonds. Tip: For extra crunch, toast the almonds lightly before adding them to the crumble.
5. Bake for 35-40 minutes, or until the topping is golden brown and the cherry juices are bubbling around the edges. Tip: Place a baking sheet underneath the dish to catch any drips and make cleanup easier.

Serve this crumble warm with a scoop of vanilla ice cream for a delightful contrast of temperatures and textures. The almonds add a nutty depth that complements the sweet-tart cherries beautifully, making every bite a complex flavor experience.

Fig and Honey Crumble

Craving something sweet but not overly indulgent? I recently stumbled upon the perfect balance with this Fig and Honey Crumble. It’s a delightful twist on the classic fruit crumble, combining the natural sweetness of figs with the rich, floral notes of honey, all topped with a buttery, crunchy topping that’s simply irresistible.

Ingredients

• 2 cups fresh figs, quartered
• 1/4 cup honey
• 1 tbsp lemon juice
• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold and cubed

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
2. In a medium bowl, combine the figs, honey, and lemon juice, then spread evenly in the prepared dish.
3. In another bowl, mix the flour, oats, brown sugar, cinnamon, and salt. Tip: For a more uniform crumble, ensure all dry ingredients are well combined before adding the butter.
4. Add the cold, cubed butter to the dry mixture. Using your fingers, rub the butter into the mixture until it resembles coarse crumbs. Tip: Keeping the butter cold ensures a flakier topping.
5. Sprinkle the crumble mixture evenly over the figs in the baking dish.
6. Bake for 25-30 minutes, or until the topping is golden brown and the figs are bubbling around the edges. Tip: Place a baking sheet underneath to catch any drips and prevent a mess in your oven.
7. Remove from the oven and let it cool for at least 10 minutes before serving.

Nothing beats the contrast of the warm, soft figs against the crisp, buttery topping. Serve it with a scoop of vanilla ice cream for an extra decadent treat, or enjoy it as is for a simpler pleasure.

Mango and Passionfruit Crumble

Nothing says summer to me quite like the vibrant flavors of mango and passionfruit. This crumble is my go-to when I want to impress at a backyard BBQ or simply treat myself to a tropical escape. It’s a breeze to make, and the combination of sweet, tangy fruit with a buttery, crunchy topping is downright irresistible.

Ingredients

• 2 cups diced mango
• 1 cup passionfruit pulp
• 1/2 cup granulated sugar
• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter, cold and cubed
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
2. In a large bowl, combine the diced mango, passionfruit pulp, and granulated sugar. Stir well and let sit for 10 minutes to allow the flavors to meld.
3. In another bowl, mix the flour, oats, brown sugar, cinnamon, and salt. Add the cold butter cubes and use your fingers to rub the mixture until it resembles coarse crumbs.
4. Transfer the fruit mixture to the prepared baking dish, spreading it evenly. Sprinkle the crumble topping over the fruit, covering it completely.
5. Bake for 30-35 minutes, or until the topping is golden brown and the fruit is bubbling around the edges.
6. Let the crumble cool for at least 10 minutes before serving to allow the juices to thicken slightly.

Mango and passionfruit crumble is best enjoyed warm, with the contrast of the crisp topping and the soft, juicy fruit beneath. For an extra indulgent touch, serve it with a scoop of vanilla ice cream or a dollop of whipped cream. The flavors are so vibrant and fresh, it’s like a bite of summer in every spoonful.

Pumpkin Spice Crumble

Sometimes, the best recipes come from the simplest cravings. Just last week, I found myself yearning for something that encapsulated the essence of fall—warm, spicy, and utterly comforting. That’s when I decided to whip up this Pumpkin Spice Crumble, a dish that’s as easy to make as it is delicious to eat.

Ingredients

• 1 15-ounce can pumpkin puree
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/2 cup unsalted butter, melted

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish.
2. In a large bowl, whisk together the pumpkin puree, granulated sugar, egg, and vanilla extract until smooth.
3. Pour the pumpkin mixture into the prepared pie dish and spread it evenly.
4. In another bowl, combine the flour, brown sugar, salt, cinnamon, nutmeg, ginger, and cloves.
5. Add the melted butter to the flour mixture and stir until the mixture resembles coarse crumbs.
6. Sprinkle the crumb mixture evenly over the pumpkin mixture in the pie dish.
7. Bake for 40-45 minutes, or until the topping is golden brown and the pumpkin layer is set.
8. Let the crumble cool for at least 10 minutes before serving to allow the layers to set properly.

Very few desserts can rival the cozy warmth of this Pumpkin Spice Crumble. The contrast between the creamy pumpkin layer and the crunchy, buttery topping is simply divine. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Sweet Potato and Marshmallow Crumble

Oh, the joy of discovering a recipe that feels like a hug in a dish! That’s exactly how I felt when I first tried making Sweet Potato and Marshmallow Crumble. It’s a delightful twist on the classic sweet potato casserole, with a crunchy topping that contrasts beautifully with the gooey marshmallows underneath.

Ingredients

• 3 cups mashed sweet potatoes
• 1/2 cup granulated sugar
• 1/4 cup milk
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp salt
• 2 cups mini marshmallows
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup cold butter, cubed
• 1/2 cup chopped pecans

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a large bowl, mix together the mashed sweet potatoes, granulated sugar, milk, egg, vanilla extract, and salt until well combined. Tip: For smoother sweet potatoes, peel and boil them until tender before mashing.
3. Spread the sweet potato mixture evenly in the prepared baking dish.
4. Sprinkle the mini marshmallows evenly over the sweet potato mixture.
5. In a separate bowl, combine the flour and brown sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Tip: Using your fingers to mix can help achieve the perfect crumbly texture.
6. Stir in the chopped pecans into the crumb mixture.
7. Evenly sprinkle the crumb mixture over the marshmallows.
8. Bake for 25-30 minutes, or until the topping is golden brown and the marshmallows are bubbly. Tip: Keep an eye on the crumble during the last 10 minutes to prevent over-browning.

Now, the Sweet Potato and Marshmallow Crumble is ready to steal the show at your next gathering. The contrast between the crunchy pecan topping and the soft, sweet marshmallows beneath is simply irresistible. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Banana and Toffee Crumble

Goodness, have I got a treat for you today! There’s something about the combination of bananas and toffee that just feels like a hug in dessert form. I remember the first time I tried making this Banana and Toffee Crumble; it was a chilly evening, and I was craving something sweet but not too heavy. This recipe was the perfect answer, and now it’s a staple in my kitchen.

Ingredients

• 4 ripe bananas, sliced
• 1 cup brown sugar
• 1/2 cup unsalted butter, melted
• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1 tsp vanilla extract
• 1/2 tsp cinnamon

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Arrange the sliced bananas evenly at the bottom of the prepared baking dish.
3. In a mixing bowl, combine the brown sugar, melted butter, flour, oats, vanilla extract, and cinnamon until the mixture resembles coarse crumbs. Tip: For extra flavor, toast the oats lightly before adding them to the mixture.
4. Sprinkle the crumble mixture over the bananas, covering them completely.
5. Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and crispy. Tip: Keep an eye on the crumble after 20 minutes to prevent over-browning.
6. Let the crumble cool for about 10 minutes before serving. Tip: Serving it warm enhances the toffee flavors, making it even more irresistible.

Luscious and comforting, this Banana and Toffee Crumble is a delightful mix of soft, sweet bananas and a crunchy, buttery topping. Try serving it with a scoop of vanilla ice cream for an extra indulgent treat that contrasts beautifully with the warm crumble.

Mixed Berry and Oat Crumble

Remember those lazy Sunday mornings when you just want something sweet, comforting, and slightly healthy to start your day? That’s exactly how this Mixed Berry and Oat Crumble came to be in my kitchen. It’s the perfect blend of tart berries and sweet, crunchy topping that makes you feel like you’re indulging without going overboard.

Ingredients

• 2 cups mixed berries (strawberries, blueberries, raspberries)
• 1 cup old-fashioned oats
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. In a medium bowl, combine the mixed berries and vanilla extract, then spread them evenly in the prepared baking dish.
3. In another bowl, mix the oats, flour, brown sugar, cinnamon, and salt. Tip: For a richer flavor, toast the oats lightly before mixing.
4. Pour the melted butter over the oat mixture and stir until all ingredients are well combined and crumbly.
5. Sprinkle the oat mixture evenly over the berries in the baking dish. Tip: Don’t press down the topping to keep it light and crumbly.
6. Bake for 25-30 minutes, or until the topping is golden brown and the berries are bubbling around the edges. Tip: Place a baking sheet underneath to catch any spills.

Let this crumble cool slightly before serving to allow the flavors to meld together beautifully. The contrast between the juicy berries and the crisp oat topping is simply irresistible. Serve it warm with a scoop of vanilla ice cream for an extra decadent treat.

Conclusion

Crumbles are the ultimate comfort dessert, offering a versatile treat for every season. Our roundup of 18 delicious recipes ensures there’s something for everyone, from classic apple to innovative savory options. We invite you to explore these tasty creations, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy baking!

Bella Bacinos