With a nutty, crunchy streusel topping and velvety, just-sweet-enough filling, this killer fruit crumble from our friends at ChefSteps is your foolproof formula for turning any fruit into a decadent, delicious dessert. The recipe is easy to master: Make some streusel (easy), make a fruit base (even easier), assemble in a dish (oh, come on now) and bake. Ovens vary, of course, but we’ll show you the simple visual cues you need to know to ensure your crisp is cooked perfectly every time.
As luck would have it, this fruit crumble is also a gluten-free treat. That’s a happy accident — we found we prefer the flavor of almond flour to wheat.
So go on, grab whatever looks fresh at the farmers’ market, and make your friends an oozy, crunchy, incredible fruit crumble. Serve straight up or top with a little ice cream — either way, you’ve got a foolproof dessert you can make anywhere, at a moment’s notice. What could be better than that? Check out the short video and follow the step-by-step recipe below to achieve dessert perfection.
3 pounds fresh fruit
300 grams sugar, granulated, divided
30 grams cornstarch
30 grams lemon juice
12 grams salt, divided
150 grams organic rolled oats
150 grams almond flour
150 grams unsalted butter, room temp
1 egg yolk
- Prep fruit as needed. Blueberries, raspberries and blackberries are fine as is, but whole fruits like peaches, cherries and strawberries need some love — remove the pits from cherries, trim and cut strawberries, slice peaches into chunks. For best results, try to slice fruit into evenly sized pieces, which will in turn result in more even cooking.
- In a large bowl, add fruit, sugar, cornstarch, salt and lemon juice and toss until well combined.
- Mix rolled oats, almond flour, unsalted butter, sugar, salt and egg yolk in a bowl until well combined. Set aside.
- Pour fruit mixture into your baking pan of choice, then cover with the streusel topping. Bake for 45-60 minutes. Cook times vary from oven to oven — you’ll know it’s finished baking when the center begins to bubble and the liquid on the surface and around the edges is translucent.
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