Old-Fashioned Fruit Crumble

June/July 2006, EatingWell Serves Two

Your rating: None Average: 4.1 (149 votes)

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.

"Can't stop making this recipe!! Without a doubt one of the easiest and most delicious baked desserts ever. I use all brown sugar and double the nuts (I've used pecans and walnuts, whatever happens to be around). Also, I make it in a...
Old-Fashioned Fruit Crumble

13 Reviews for Old-Fashioned Fruit Crumble


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.

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!

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!


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.

Tasty, versatile, perfect comfort dessert, quick

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.


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