The Crunchiest Summer Fruit Crumble

Ingredients

Ingredients

• 1.5 cups all-purpose flour
• 0.5 cups rolled oats
• 0.33 cups light or dark brown sugar
• 0.33 cups granulated sugar
• 0.25 tsp kosher salt
• 1 tsp ground cinnamon
• 0.5 tsp ground cardamom, ginger or allspice, or use lemon zest
• 0.5 cups unsalted butter (1 stick), melted and cooled
• 2-5 tbsp light brown sugar (or granulated sugar), depending on the sweetness of the fruit
• 2 tbsp cornstarch
• 8 cups mixed berries (fresh or frozen), or cubed peaches, plums, nectarines, apricots, or pitted sweet cherries (or a combination)
• ice cream or whipped cream, for serving

Instructions

1. Heat oven to 350°F.
2. Make the topping: In a large bowl, whisk together flour, oats, sugars, salt and spices. Stir in butter. Using your hands, squish mixture until coarse crumbs form. Some should be about ½‑inch in size, some smaller.
3. Spread topping in one layer onto a rimmed baking sheet. Bake until crumbs are solid when you gently poke them, and are fragrant, about 15 minutes. Transfer baking sheet to a wire rack to cool while you make the filling.
4. Prepare the filling: In a large bowl, whisk together sugar and cornstarch until well combined. Add fruit and gently toss to coat with the sugar mixture. Pour filling into an ungreased 2‑quart gratin dish or 10‑inch cake pan, mounding the fruit in the center.
5. Spoon crumbs over filling and place the crumble dish on a rimmed baking sheet to catch any overflowing juices. Bake until filling bubbles energetically around the edges, about 55 to 65 minutes. Let cool slightly.
6. Serve warm or at room temperature with ice cream or whipped cream, if you like. Crumble can be made up to 8 hours ahead and kept at room temperature, or warmed up briefly in a 350‑degree oven.