Old-Fashioned Fruit Crumble

Old-Fashioned Fruit Crumble

14 Reviews
From: EatingWell Magazine, June/July 2006

Use whatever fresh or frozen fruit you have on hand to make this old-fashioned crumble. Typical crumble topping has as much as a half cup of butter—ours has just a bit of canola oil and, for richness, chopped almonds, which are full of healthy monounsaturated fats.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2½ cups fresh or frozen fruit, such as blueberries, peaches, plums
  • 1 tablespoon granulated sugar
  • 3 tablespoons whole-wheat or all-purpose flour, divided
  • 1 tablespoon orange juice
  • ½ cup rolled oats
  • ¼ cup chopped almonds, or pecans
  • 3 tablespoons brown sugar
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons canola oil


  • Active

  • Ready In

  1. Preheat oven to 400°F.
  2. Combine fruit with granulated sugar, 1 tablespoon flour and orange juice. Divide among four 6-ounce ovenproof ramekins. Combine oats, nuts, brown sugar, the remaining 2 tablespoons flour and cinnamon. Drizzle with oil and stir to combine. Sprinkle over the fruit mixture. Place the ramekins on a baking sheet.
  3. Bake until the fruit is bubbling and the topping is golden, 20 to 25 minutes. Let stand for at least 10 minutes before serving.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Per serving: 232 calories; 10 g fat(1 g sat); 4 g fiber; 36 g carbohydrates; 3 g protein; 15 mcg folate; 0 mg cholesterol; 21 g sugars; 11 g added sugars; 61 IU vitamin A; 11 mg vitamin C; 12 mg calcium; 1 mg iron; 1 mg sodium; 151 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 fruit, 1 other carbohydrate, 2 fat

Reviews 14

January 02, 2018
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By: Stacy Camp VanCurine
This was fabulous and will be made again and again. I did some substitutes. Truvia Sugar and Truvia Brown Sugar instead of regular. 1/4 tsp of Orange Extract instead of OJ. Added 1/4 tsp of Vanilla extract just because. Used Veg Oil instead of Canola. Turned out fantastic. Next time will use more fruit because this only filled my Ramekins about 1/2 way.
October 19, 2014
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By: EatingWell User
Been making this every week for about 2 months just for me. Love it. I make it in a small casserole dish. I like it hot or cold. Fresh blueberries are best but I have also used frozen mixed fruit, which needs to be thawed and drained.
January 18, 2014
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By: EatingWell User
Simple yet Elegant Made this with mixed blackberries, blueberries and raspberries, and it was delicious. Followed the recipe except used sugar/stevia blend instead of granulated sugar, used 2 Tbl butter instead of canola oil and walnuts because that is what I had on hand. Will definitely make this again, but next time I will have vanilla ice cream on hand! Pros: Easy
August 26, 2013
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By: EatingWell User
Perfect for Summer! I made this for company with fresh raspberries, blueberries and 1 gigantic plum. My ramekin cups are standard size, but it took exactly 4 cups of fruit instead of the 2-1/2 cups posted to fill all 4 cups just right. I used Splenda and Splenda Brown Sugar, lemon juice instead of orange juice, and melted butter instead of canola oil (more flavor!). Company loved it!
June 16, 2013
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By: EatingWell User
Yummy! Yum! The perfect dessert for a cold winter's night! As other reviewers have said, this is a very versatile dessert because you can just use whatever combination of fruit and nuts you have on hand. Although, next time I will double the crumble mixture - not quite enough for us because we like it thick and crunchy. But overall a great - and quick! - dessert option. Pros: Tasty, versatile, perfect comfort dessert, quick
July 07, 2012
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By: EatingWell User
A very versatile dessert, and quick. I also use Splenda and Splenda brown sugar, and whole wheat flour. Any fruit will do, including raisins or dried berries mixed with fresh or frozen fruits. I have even made it with grapes that were getting soft (delicious). I make the larger recipe of topping and store it in the freezer for easy quick usage when I want to use up fresh fruit. Lemon juice or 1 teaspoon lemon zest works just as well as the oj.
February 28, 2012
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By: EatingWell User
Good Staple Recipe I like this recipe except for the fact that it touts canola oil as healthy (it is not!!). Cultured butter is really good for you, so that is what we always use. Also, I substituted spelt for the flour. Now that's eating well!! Pros: Uses nuts. Cons: Uses flour and canola oil.
September 17, 2011
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By: shawneegirl
SO great & simple! This is so great!! I used organic, no sugar added blueberries, Splenda, Splenda Brown Sugar Blend, and 1/4 cup steel cut oats...my husband and I LOVED it!! Great recipe & flexible - you can use any combination of fruit & nuts!! Awesome! Pros: Easy, tasty
August 25, 2011
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By: EatingWell User
tastes great and easy to make Everyone loved it. I made in a casserole instead of the ramkins. I used blueberries and peaches. I used lemon juice since no oj in frig. Used toasted walnuts that were in the frig. Will make with other fruits. Pros: TASTE Cons: none
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