24+ Delicious Summer Crumble Dessert Recipes to Beat the Heat

Summer is the perfect season to enjoy the vibrant flavors of fresh, seasonal fruits, and what better way to celebrate those fruits than with a comforting, golden crumble dessert?

Whether you’re hosting a BBQ, gathering with friends, or simply treating yourself after a long day, crumbles offer an easy yet indulgent way to showcase nature’s best offerings.

In this article, we’ve gathered over 24+ summer crumble dessert recipes that will have you reaching for the oven throughout the sunny season.

From the classic strawberry-rhubarb combo to tropical mango-coconut crumbles, you’ll find the perfect crumble to satisfy your sweet cravings.

Each recipe combines juicy fruits with a crisp, buttery topping that makes for the perfect dessert to cool off and indulge in.

These recipes are perfect for both casual gatherings and special occasions, offering a balance of sweetness, texture, and refreshing summer flavors.

Whether you’re a fruit lover, a crumble connoisseur, or simply looking for easy dessert ideas, these recipes will surely become your new go-to summer treats.

24+ Delicious Summer Crumble Dessert Recipes to Beat the Heat

With these 24+ summer crumble dessert recipes, you can easily bring the flavors of the season to your table, from juicy berries to tropical mangoes.

These desserts are simple to prepare, incredibly versatile, and can be enjoyed warm from the oven with a scoop of ice cream or a dollop of whipped cream.

Whether you’re entertaining friends or enjoying a quiet evening, summer crumbles are sure to delight every time.

So, grab your fresh fruit, preheat the oven, and indulge in the sweet, comforting taste of summer with these irresistible crumble recipes.

Peach and Raspberry Crumble

Nothing says summer like the juicy sweetness of peaches paired with the tart pop of raspberries.

This crumble brings the best of both together under a crispy oat topping, making it the perfect end to a warm-weather meal, especially when served with a scoop of vanilla ice cream.

Ingredients:

For the filling:

• 4 ripe peaches, sliced
• 1 cup fresh raspberries
• 1/3 cup granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1 tsp vanilla extract

For the crumble topping:

• 3/4 cup rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 6 tbsp unsalted butter, cold and cubed

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, mix the peaches, raspberries, sugar, lemon juice, cornstarch, and vanilla. Pour into a greased 9-inch baking dish.
3. In a separate bowl, combine oats, flour, brown sugar, cinnamon, and salt. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Sprinkle the crumble evenly over the fruit mixture.
5. Bake for 35–40 minutes or until the topping is golden brown and the fruit is bubbling.
6. Let it cool for at least 15 minutes before serving.

This crumble balances sweetness and tartness with a satisfying crunch.

It’s a wonderful showcase for stone fruits and berries, and it tastes like summer in every bite.

Blueberry Lemon Crumble

Fresh blueberries bursting with flavor and the bright zing of lemon make this crumble a refreshingly light yet indulgent treat.

It’s a great make-ahead dessert that can be served warm, room temperature, or even chilled on a hot day.

Ingredients:

For the filling:

• 3 cups fresh blueberries
• 1/3 cup granulated sugar
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tbsp cornstarch

For the crumble topping:

• 1/2 cup all-purpose flour
• 1/2 cup old-fashioned oats
• 1/2 cup brown sugar
• 1/2 tsp ground ginger
• 1/4 tsp salt
• 5 tbsp unsalted butter, chilled and diced

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a mixing bowl, combine blueberries, sugar, lemon zest, lemon juice, and cornstarch. Pour into an 8×8-inch baking dish.
3. In another bowl, mix flour, oats, brown sugar, ginger, and salt. Add the butter and blend until the mixture becomes crumbly.
4. Scatter the topping evenly over the blueberry mixture.
5. Bake for 30–35 minutes until the topping is golden and the filling is bubbly.
6. Cool slightly before serving, and pair with whipped cream or frozen yogurt.

This dessert is vibrant and fruity with a zingy citrus edge, ideal for picnics or summer potlucks.

The lemon lifts the blueberries into something truly special, adding freshness and balance to each mouthful.

Strawberry Rhubarb Almond Crumble

Strawberries and rhubarb are a classic summer duo—sweet and tangy, they create a bold filling that’s both nostalgic and unique.

Topped with a nutty almond crumble, this dessert has a rustic charm that’s both homey and sophisticated.

Ingredients:

For the filling:

• 2 cups chopped rhubarb
• 2 cups sliced strawberries
• 1/2 cup granulated sugar
• 2 tbsp orange juice
• 1 tbsp cornstarch
• 1/2 tsp almond extract

For the crumble topping:

• 1/2 cup all-purpose flour
• 1/2 cup sliced almonds
• 1/2 cup brown sugar
• 1/3 cup rolled oats
• 1/4 tsp salt
• 5 tbsp butter, cold and diced

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, toss rhubarb and strawberries with sugar, orange juice, cornstarch, and almond extract. Pour into a greased 9-inch pie dish or similar-sized baking dish.
3. In another bowl, combine flour, almonds, brown sugar, oats, and salt. Add butter and blend until crumbly.
4. Sprinkle the topping over the fruit evenly.
5. Bake for 40 minutes until golden and bubbling.
6. Let cool for 10–15 minutes before serving.

With its contrast of tart rhubarb and sweet strawberries, this crumble has layers of flavor complemented by the crunch of toasted almonds.

It’s a cozy but elegant dessert perfect for showcasing early summer produce.

Blackberry and Apple Crumble

This rustic dessert combines the deep, jammy richness of blackberries with the soft sweetness of baked apples.

It’s an ideal bridge between the early summer harvest and classic comfort food, making it perfect for both casual backyard dinners and cozy family gatherings.

Ingredients:

For the filling:

• 3 medium apples, peeled and sliced
• 1 1/2 cups fresh blackberries
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1 tbsp cornstarch

For the crumble topping:

• 3/4 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 6 tbsp unsalted butter, cold and cubed

Instructions:

1. Preheat oven to 350°F (175°C).
2. Toss the apples and blackberries with sugar, lemon juice, cinnamon, and cornstarch. Transfer to a greased 9-inch baking dish.
3. In a bowl, mix flour, oats, brown sugar, cinnamon, and salt. Add butter and cut in until crumbly.
4. Sprinkle topping over fruit and bake for 40–45 minutes, until golden and bubbling.
5. Let rest 10 minutes before serving.

This crumble delivers comforting layers of tart and sweet fruit under a golden crust.

The apples hold their texture while the blackberries burst into a vibrant sauce, creating a classic, crowd-pleasing dessert.

Cherry Vanilla Crumble

Plump, juicy cherries meet warm vanilla in this decadent take on a summer crumble.

Whether you use fresh cherries or high-quality frozen ones, the result is a sweet, syrupy filling with a buttery topping that melts in your mouth.

Ingredients:

For the filling:

• 3 cups pitted cherries (fresh or frozen)
• 1/3 cup granulated sugar
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• 2 tsp vanilla extract

For the crumble topping:

• 3/4 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1/4 tsp salt
• 5 tbsp unsalted butter, cold and diced

Instructions:

1. Preheat oven to 375°F (190°C).
2. Combine cherries, sugar, cornstarch, lemon juice, and vanilla in a bowl. Pour into an 8×8-inch baking dish.
3. In another bowl, mix flour, oats, brown sugar, and salt. Cut in butter until it resembles coarse crumbs.
4. Sprinkle topping over fruit and bake for 35–40 minutes, until the top is golden and the filling bubbles.
5. Cool 10 minutes before serving.

This crumble highlights the natural sweetness and depth of cherries, brightened with lemon and softened by vanilla.

It’s a simple yet sophisticated dessert that tastes even better with a dollop of whipped cream.

Mango Coconut Crumble

This tropical-inspired crumble takes a summer twist with juicy mangoes and a toasted coconut topping.

It’s lighter than traditional crumbles but still rich in flavor, making it perfect for warm evenings and cookouts.

Ingredients:

For the filling:

• 3 ripe mangoes, peeled and diced
• 2 tbsp brown sugar
• 1 tbsp lime juice
• 1 tbsp cornstarch
• 1/2 tsp ground ginger

For the crumble topping:

• 1/2 cup all-purpose flour
• 1/2 cup shredded coconut (unsweetened or sweetened)
• 1/3 cup brown sugar
• 1/4 tsp salt
• 5 tbsp butter, cold and cubed

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a bowl, toss mangoes with sugar, lime juice, cornstarch, and ginger. Pour into a small greased baking dish.
3. In another bowl, combine flour, coconut, brown sugar, and salt. Add butter and cut in until crumbly.
4. Top mango mixture evenly and bake for 30–35 minutes, until golden and bubbly.
5. Let cool slightly before serving.

With its juicy mango filling and nutty coconut topping, this crumble is bursting with tropical flair.

It’s unexpected, light, and incredibly satisfying—perfect for those looking to bring a little vacation flavor to their summer table.

Plum and Almond Crumble

Juicy, tart plums paired with the rich flavor of toasted almonds make this crumble a wonderful end to any summer meal.

The combination of fruit and nuts creates a balanced dessert that is both comforting and elegant.

Ingredients:

For the filling:

• 5 ripe plums, pitted and sliced
• 1/3 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1 tbsp cornstarch
• 1 tsp vanilla extract

For the crumble topping:

• 1/2 cup all-purpose flour
• 1/4 cup sliced almonds
• 1/2 cup rolled oats
• 1/4 cup brown sugar
• 1/4 tsp salt
• 5 tbsp butter, cold and cubed

Instructions:

1. Preheat oven to 375°F (190°C).
2. Toss plums with sugar, lemon juice, cinnamon, cornstarch, and vanilla. Transfer to a greased 9-inch baking dish.
3. In a separate bowl, combine flour, almonds, oats, brown sugar, and salt. Add cold butter and mix until the mixture resembles coarse crumbs.
4. Sprinkle the topping over the fruit and bake for 35–40 minutes, until golden brown and bubbly.
5. Let it cool for 10 minutes before serving.

This plum and almond crumble offers a beautiful balance of tart and sweet, with the almonds adding a lovely crunch to complement the soft fruit.

It’s a perfect dessert for a late summer evening.

Mango Peach Crumble

Combining two of summer’s juiciest fruits, mango and peach, this crumble bursts with tropical flavor and a sweet, comforting topping.

It’s perfect for a relaxed family gathering or a light, refreshing treat to share with friends.

Ingredients:

For the filling:

• 2 ripe mangoes, peeled and diced
• 3 ripe peaches, peeled and sliced
• 1/3 cup brown sugar
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp ground cinnamon

For the crumble topping:

• 3/4 cup all-purpose flour
• 1/2 cup rolled oats
• 1/4 cup brown sugar
• 1/4 tsp ground cinnamon
• 1/4 tsp salt
• 6 tbsp butter, cold and cubed

Instructions:

1. Preheat oven to 350°F (175°C).
2. Toss mangoes and peaches with brown sugar, cornstarch, lemon juice, and cinnamon. Transfer to a greased 9-inch baking dish.
3. In another bowl, mix flour, oats, brown sugar, cinnamon, and salt. Cut in butter until the mixture forms coarse crumbs.
4. Sprinkle the topping over the fruit mixture and bake for 35–40 minutes, until the topping is golden and the fruit is bubbling.
5. Allow to cool for 10 minutes before serving.

This crumble combines two delicious fruits for a fragrant, juicy filling.

The golden crumble topping adds the perfect balance of texture and sweetness to each bite. It’s a crowd-pleaser that brings out the best of summer produce.

Raspberry Coconut Crumble

This tropical-inspired raspberry coconut crumble takes the tangy sweetness of raspberries and complements it with the rich, nutty flavor of coconut.

The result is a light yet indulgent dessert that can be enjoyed at any summer occasion.

Ingredients:

For the filling:

• 2 cups fresh raspberries
• 1/3 cup granulated sugar
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract

For the crumble topping:

• 1/2 cup all-purpose flour
• 1/2 cup shredded coconut
• 1/3 cup brown sugar
• 1/4 tsp salt
• 5 tbsp butter, cold and cubed

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, toss raspberries with sugar, cornstarch, lemon juice, and vanilla. Pour the mixture into a greased 8×8-inch baking dish.
3. In another bowl, combine flour, coconut, brown sugar, and salt. Add cold butter and mix until it forms a crumbly texture.
4. Sprinkle the topping evenly over the raspberries and bake for 25–30 minutes, until the topping is golden and the fruit is bubbling.
5. Let it cool for 10–15 minutes before serving.

This raspberry coconut crumble is tangy, tropical, and filled with a crunchy topping.

The coconut adds a unique twist to the classic crumble, making it a refreshing summer dessert that’s perfect on its own or with a scoop of vanilla ice cream.

Apricot and Raspberry Crumble

The sweet and tangy flavors of apricots and raspberries come together in this vibrant summer crumble.

The combination of juicy apricots with tart raspberries creates a wonderfully balanced filling that’s topped with a buttery, golden crumble.

Ingredients:

For the filling:

• 4 ripe apricots, pitted and sliced
• 1 1/2 cups fresh raspberries
• 1/3 cup granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1/2 tsp almond extract

For the crumble topping:

• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1/3 cup brown sugar
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 6 tbsp unsalted butter, cold and cubed

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, toss apricots and raspberries with sugar, lemon juice, cornstarch, and almond extract. Pour the mixture into a greased 9-inch baking dish.
3. In a separate bowl, combine flour, oats, brown sugar, cinnamon, and salt. Add the cold butter and mix until it forms a crumbly texture.
4. Sprinkle the topping evenly over the fruit mixture and bake for 30–35 minutes, until the topping is golden brown and the fruit is bubbling.
5. Allow to cool for 10 minutes before serving.

This apricot and raspberry crumble is a delightful combination of sweet and tart, with a light, buttery topping that perfectly complements the fruit.

Serve it with whipped cream or a scoop of vanilla ice cream for an extra treat!

Watermelon and Mint Crumble

This unique summer crumble takes a refreshing twist on the traditional dessert by incorporating watermelon and mint.

It’s a light, juicy crumble that feels like a cool breeze on a hot day, offering a sweet and tangy fruit filling with a refreshing hint of mint.

Ingredients:

For the filling:

• 4 cups cubed watermelon (seeds removed)
• 1/4 cup granulated sugar
• 2 tbsp lemon juice
• 1 tbsp cornstarch
• 1/4 cup chopped fresh mint

For the crumble topping:

• 3/4 cup all-purpose flour
• 1/2 cup rolled oats
• 1/4 cup brown sugar
• 1/4 tsp salt
• 5 tbsp unsalted butter, cold and cubed

Instructions:

1. Preheat oven to 350°F (175°C).
2. Toss watermelon cubes with sugar, lemon juice, cornstarch, and mint. Transfer to a greased 9-inch baking dish.
3. In another bowl, combine flour, oats, brown sugar, and salt. Add the cold butter and mix until it forms a crumbly texture.
4. Sprinkle the topping evenly over the watermelon mixture and bake for 25–30 minutes, until the topping is golden and the fruit is soft and bubbly.
5. Let it cool for 10–15 minutes before serving.

This watermelon and mint crumble is an incredibly refreshing dessert, perfect for hot summer days.

The mint adds a cool, fragrant note to the juicy watermelon, making it a truly unique and delightful treat.

Pineapple and Coconut Crumble

Bring the flavors of the tropics to your kitchen with this pineapple and coconut crumble.

Sweet, caramelized pineapple pairs beautifully with a crispy coconut topping, creating a dessert that feels like a vacation in every bite.

Ingredients:

For the filling:

• 3 cups fresh pineapple, chopped
• 1/3 cup brown sugar
• 1 tbsp lime juice
• 1 tsp vanilla extract
• 1 tbsp cornstarch

For the crumble topping:

• 1/2 cup all-purpose flour
• 1/2 cup shredded coconut (unsweetened or sweetened)
• 1/4 cup brown sugar
• 1/4 tsp salt
• 5 tbsp unsalted butter, cold and cubed

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a bowl, toss pineapple with brown sugar, lime juice, vanilla extract, and cornstarch. Pour into a greased 9-inch baking dish.
3. In another bowl, combine flour, coconut, brown sugar, and salt. Add the cold butter and mix until it forms coarse crumbs.
4. Sprinkle the topping evenly over the pineapple and bake for 30–35 minutes, until golden brown and bubbly.
5. Let it cool for 10–15 minutes before serving.

The tropical combination of pineapple and coconut in this crumble creates a warm, sweet, and slightly tangy filling topped with a crunchy, coconut-infused crumble.

It’s the perfect dessert to transport you to a sunny beach, even if you’re at home.

Blackberry and Pear Crumble

The deep, sweet-tart flavor of blackberries pairs perfectly with the subtle, juicy sweetness of pears.

This combination creates a beautiful filling that is balanced by a crisp, oat-based crumble topping. It’s an elegant yet easy dessert that’s ideal for late summer or early autumn gatherings.

Ingredients:

For the filling:

• 2 pears, peeled, cored, and sliced
• 2 cups fresh blackberries
• 1/3 cup granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1/2 tsp ground cinnamon

For the crumble topping:

• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1/3 cup brown sugar
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 6 tbsp unsalted butter, cold and cubed

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, toss the pears and blackberries with sugar, lemon juice, cornstarch, and cinnamon. Transfer to a greased 9-inch baking dish.
3. In a separate bowl, mix the flour, oats, brown sugar, cinnamon, and salt. Add the cold butter and use your fingers or a pastry cutter to work it into the mixture until it resembles coarse crumbs.
4. Sprinkle the crumble topping evenly over the fruit and bake for 35–40 minutes, until golden brown and bubbling.
5. Let it cool for 10 minutes before serving.

This blackberry and pear crumble combines juicy fruit with a warm, aromatic topping that’s perfect for any occasion.

The cinnamon adds a cozy touch to the bright flavors of the berries and pears.

Ginger Peach Crumble

This ginger peach crumble is a delightful fusion of sweet, juicy peaches and the aromatic warmth of fresh ginger.

The spicy kick of ginger pairs beautifully with the natural sweetness of peaches, making this crumble a standout summer dessert.

Ingredients:

For the filling:

• 4 ripe peaches, peeled and sliced
• 1/4 cup granulated sugar
• 1 tbsp fresh grated ginger
• 1 tbsp lemon juice
• 1 tbsp cornstarch

For the crumble topping:

• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1/4 cup brown sugar
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 6 tbsp unsalted butter, cold and cubed

Instructions:

1. Preheat oven to 350°F (175°C).
2. Toss the sliced peaches with sugar, grated ginger, lemon juice, and cornstarch. Transfer to a greased 9-inch baking dish.
3. In a separate bowl, mix the flour, oats, brown sugar, ginger, and salt. Add the cold butter and blend it until the mixture resembles coarse crumbs.
4. Sprinkle the crumble topping evenly over the peaches and bake for 30–35 minutes, until golden brown and bubbling.
5. Let it cool for 10–15 minutes before serving.

The ginger adds a lovely spice to the peaches, creating a comforting and flavorful crumble that’s ideal for summer evenings.

This dessert is a great way to enjoy fresh peaches with a little twist.

Tropical Papaya and Kiwi Crumble

A tropical take on a classic crumble, this dessert uses the sweet, fragrant flavor of papaya combined with the tangy zing of kiwi.

The result is a colorful and vibrant filling, topped with a buttery crumble that complements the fruit perfectly.

Ingredients:

For the filling:

• 2 ripe papayas, peeled, seeded, and cubed
• 3 ripe kiwis, peeled and sliced
• 1/4 cup brown sugar
• 1 tbsp lime juice
• 1 tbsp cornstarch

For the crumble topping:

• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1/4 cup shredded coconut (unsweetened)
• 1/3 cup brown sugar
• 1/4 tsp salt
• 6 tbsp unsalted butter, cold and cubed

Instructions:

1. Preheat oven to 350°F (175°C).
2. Toss papaya and kiwi with brown sugar, lime juice, and cornstarch. Transfer the mixture to a greased 9-inch baking dish.
3. In a separate bowl, mix the flour, oats, shredded coconut, brown sugar, and salt. Add the cold butter and mix until it forms coarse crumbs.
4. Sprinkle the topping evenly over the fruit and bake for 30–35 minutes, until the topping is golden and the fruit is bubbly.
5. Let it cool for 10–15 minutes before serving.

This tropical papaya and kiwi crumble is a refreshing and exotic twist on the traditional crumble.

The coconut in the topping adds a lovely texture, making it a light yet indulgent dessert perfect for any summer day.

Strawberry and Rhubarb Crumble

A classic combination of tart rhubarb and sweet strawberries makes this crumble a quintessential spring-to-summer dessert.

The strawberries mellow out the tartness of the rhubarb, and together they create a juicy, flavorful filling that pairs wonderfully with a crisp topping.

Ingredients:

For the filling:

• 3 cups fresh strawberries, hulled and sliced
• 2 cups rhubarb, chopped
• 1/3 cup granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch

For the crumble topping:

• 3/4 cup all-purpose flour
• 1/2 cup rolled oats
• 1/3 cup brown sugar
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 6 tbsp unsalted butter, cold and cubed

Instructions:

1. Preheat oven to 375°F (190°C).
2. Toss strawberries and rhubarb with sugar, lemon juice, and cornstarch. Transfer to a greased 9-inch baking dish.
3. In a separate bowl, mix the flour, oats, brown sugar, cinnamon, and salt. Add the cold butter and mix until it forms a coarse crumble.
4. Sprinkle the topping evenly over the fruit and bake for 35–40 minutes, until the topping is golden brown and the fruit is bubbly.
5. Let it cool for 10 minutes before serving.

This strawberry and rhubarb crumble has the perfect balance of sweet and tart, with a buttery, crunchy topping that’s irresistible.

It’s ideal for a casual summer picnic or a more formal dessert gathering.

Plum and Blueberry Crumble

The rich, deep flavor of plums combined with the burst of sweetness from blueberries makes this crumble a standout dessert.

The fruit mixture is juicy and vibrant, while the buttery topping provides the perfect contrast in texture.

Ingredients:

For the filling:

• 4 ripe plums, pitted and sliced
• 1 1/2 cups fresh blueberries
• 1/3 cup granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch

For the crumble topping:

• 1/2 cup all-purpose flour
• 1/4 cup rolled oats
• 1/4 cup brown sugar
• 1/4 tsp ground cinnamon
• 1/4 tsp salt
• 6 tbsp unsalted butter, cold and cubed

Instructions:

1. Preheat oven to 350°F (175°C).
2. Toss plums and blueberries with sugar, lemon juice, and cornstarch. Transfer to a greased 8×8-inch baking dish.
3. In a separate bowl, mix the flour, oats, brown sugar, cinnamon, and salt. Add the cold butter and work it into the mixture until it forms a crumbly texture.
4. Sprinkle the topping evenly over the fruit and bake for 30–35 minutes, until the topping is golden and the fruit is bubbling.
5. Let it cool for 10–15 minutes before serving.

This plum and blueberry crumble has a perfect combination of sweetness and tang, with the blueberries offering a pop of flavor and the plums providing a tender, juicy base.

It’s a comforting, satisfying dessert for any summer occasion.

Apple and Apricot Crumble

The sweetness of apples and the tang of apricots come together beautifully in this crumble, creating a deliciously balanced filling.

The apples hold their texture well during baking, while the apricots add a subtle depth of flavor that perfectly complements the buttery crumble topping.

Ingredients:

For the filling:

• 3 medium apples, peeled, cored, and sliced
• 1 1/2 cups fresh apricots, pitted and sliced
• 1/3 cup granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1 tsp ground cinnamon

For the crumble topping:

• 3/4 cup all-purpose flour
• 1/2 cup rolled oats
• 1/3 cup brown sugar
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 6 tbsp unsalted butter, cold and cubed

Instructions:

1. Preheat oven to 375°F (190°C).
2. Toss apples and apricots with sugar, lemon juice, cornstarch, and cinnamon. Transfer the mixture to a greased 9-inch baking dish.
3. In a separate bowl, mix the flour, oats, brown sugar, cinnamon, and salt. Add the cold butter and rub it into the mixture until it forms coarse crumbs.
4. Sprinkle the topping evenly over the fruit and bake for 35–40 minutes, until the topping is golden and the fruit is bubbling.
5. Let it cool for 10 minutes before serving.

This apple and apricot crumble is a wonderful mix of tender, juicy fruit with a fragrant, cinnamon-spiced topping.

It’s comforting and refreshing, making it a perfect choice for any summer dinner or casual gathering.

Raspberry and Peach Crumble

Raspberries and peaches create a vibrant and delicious crumble with a perfect mix of sweet and tart flavors.

The juicy peaches balance the tangy raspberries, while the crumble topping adds a lovely crunch. It’s a fresh and fragrant dessert ideal for summer gatherings.

Ingredients:

For the filling:

• 2 ripe peaches, peeled and sliced
• 1 1/2 cups fresh raspberries
• 1/3 cup granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch

For the crumble topping:

• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1/4 cup brown sugar
• 1/4 tsp ground cinnamon
• 1/4 tsp salt
• 6 tbsp unsalted butter, cold and cubed

Instructions:

1. Preheat oven to 350°F (175°C).
2. Toss the sliced peaches and raspberries with sugar, lemon juice, and cornstarch. Transfer to a greased 9-inch baking dish.
3. In a separate bowl, mix the flour, oats, brown sugar, cinnamon, and salt. Add the cold butter and mix until it forms a coarse crumble.
4. Sprinkle the crumble topping evenly over the fruit and bake for 30–35 minutes, until golden brown and the fruit is bubbling.
5. Let it cool for 10 minutes before serving.

This raspberry and peach crumble offers a perfect balance of sweet, juicy fruit and a crispy, buttery topping.

It’s great served warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Coconut Mango Crumble

Mango’s tropical sweetness and coconut’s nutty richness come together beautifully in this summer crumble.

The mango filling is juicy and fragrant, while the coconut topping adds a delightful crunch, making this a perfect dessert for any beachy or warm-weather occasion.

Ingredients:

For the filling:

• 2 ripe mangos, peeled and diced
• 1/3 cup brown sugar
• 1 tbsp lime juice
• 1 tbsp cornstarch
• 1 tsp vanilla extract

For the crumble topping:

• 1/2 cup all-purpose flour
• 1/4 cup shredded coconut (unsweetened)
• 1/4 cup brown sugar
• 1/4 tsp salt
• 6 tbsp unsalted butter, cold and cubed

Instructions:

1. Preheat oven to 350°F (175°C).
2. Toss diced mangoes with brown sugar, lime juice, cornstarch, and vanilla. Transfer the mixture to a greased 9-inch baking dish.
3. In a separate bowl, mix the flour, coconut, brown sugar, and salt. Add the cold butter and mix until it forms coarse crumbs.
4. Sprinkle the crumble topping evenly over the mango mixture and bake for 30–35 minutes, until golden and bubbly.
5. Let it cool for 10–15 minutes before serving.

This coconut mango crumble is a tropical treat, with the mango offering a sweet, juicy filling and the coconut creating a light, crisp topping.

It’s ideal for a summer celebration or a sweet end to a BBQ.

Cherry and Almond Crumble

Cherries and almonds are a timeless pairing, and in this crumble, the tartness of the cherries is balanced perfectly by the crunchy, nutty almond topping.

The almond flavor enhances the sweetness of the cherries, creating a dessert that feels indulgent yet light.

Ingredients:

For the filling:

• 3 cups fresh cherries, pitted
• 1/3 cup granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1/2 tsp almond extract

For the crumble topping:

• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1/4 cup sliced almonds
• 1/3 cup brown sugar
• 1/4 tsp salt
• 6 tbsp unsalted butter, cold and cubed

Instructions:

1. Preheat oven to 375°F (190°C).
2. Toss the cherries with sugar, lemon juice, cornstarch, and almond extract. Transfer to a greased 9-inch baking dish.
3. In a separate bowl, combine flour, oats, sliced almonds, brown sugar, and salt. Add the cold butter and mix until the mixture resembles coarse crumbs.
4. Sprinkle the topping evenly over the fruit and bake for 35–40 minutes, until golden brown and the fruit is bubbling.
5. Let it cool for 10 minutes before serving.

This cherry and almond crumble has a wonderful combination of fruity, tart cherries and a nutty, crunchy topping.

The almond extract adds a touch of sophistication, making this crumble perfect for a special occasion or a simple afternoon treat.

Pineapple and Strawberry Crumble

A tropical twist on a classic crumble, this pineapple and strawberry combo brings together the tangy sweetness of pineapple with the juicy, aromatic strawberries.

The tropical flavors are complemented by a buttery, crisp crumble topping that creates a delightful contrast.

Ingredients:

For the filling:

• 2 cups fresh pineapple, chopped
• 2 cups fresh strawberries, hulled and sliced
• 1/3 cup granulated sugar
• 1 tbsp lime juice
• 1 tbsp cornstarch

For the crumble topping:

• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1/3 cup brown sugar
• 1/4 tsp ground cinnamon
• 1/4 tsp salt
• 6 tbsp unsalted butter, cold and cubed

Instructions:

1. Preheat oven to 350°F (175°C).
2. Toss pineapple and strawberries with sugar, lime juice, and cornstarch. Transfer to a greased 9-inch baking dish.
3. In a separate bowl, mix the flour, oats, brown sugar, cinnamon, and salt. Add the cold butter and mix until it forms a coarse crumble.
4. Sprinkle the crumble topping evenly over the fruit and bake for 30–35 minutes, until golden brown and the fruit is bubbling.
5. Let it cool for 10 minutes before serving.

This pineapple and strawberry crumble offers a vibrant, fruity filling with a crunchy topping that’s both refreshing and indulgent.

Perfect for a warm summer evening.

Cranberry and Orange Crumble

Cranberries’ tartness combined with the citrusy brightness of oranges makes for a unique and flavorful crumble.

The cranberry and orange filling is tangy and aromatic, while the crumble topping is rich and buttery, making this dessert a perfect balance of flavors.

Ingredients:

For the filling:

• 2 cups fresh cranberries
• 1 large orange, peeled and segmented
• 1/3 cup granulated sugar
• 1 tbsp orange juice
• 1 tbsp cornstarch

For the crumble topping:

• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1/4 cup brown sugar
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 6 tbsp unsalted butter, cold and cubed

Instructions:

1. Preheat oven to 375°F (190°C).
2. Toss cranberries and orange segments with sugar, orange juice, and cornstarch. Transfer to a greased 9-inch baking dish.
3. In a separate bowl, mix the flour, oats, brown sugar, ginger, and salt. Add the cold butter and blend until it forms coarse crumbs.
4. Sprinkle the topping evenly over the fruit and bake for 35–40 minutes, until golden brown and the fruit is bubbling.
5. Let it cool for 10 minutes before serving.

This cranberry and orange crumble offers a unique, tart fruit combination with a warm, comforting topping.

It’s a lovely dessert for a cozy summer evening.

Blackberry and Apple Crumble

Blackberries and apples come together in this classic crumble recipe, where the apples provide a tender, sweet base, and the blackberries add a burst of tartness.

The combination of flavors creates a well-balanced, comforting dessert.

Ingredients:

For the filling:

• 2 medium apples, peeled, cored, and sliced
• 2 cups fresh blackberries
• 1/3 cup granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch

For the crumble topping:

• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1/3 cup brown sugar
• 1/4 tsp ground cinnamon
• 1/4 tsp salt
• 6 tbsp unsalted butter, cold and cubed

Instructions:

1. Preheat oven to 375°F (190°C).
2. Toss apples and blackberries with sugar, lemon juice, and cornstarch. Transfer to a greased 9-inch baking dish.
3. In a separate bowl, mix the flour, oats, brown sugar, cinnamon, and salt. Add the cold butter and blend until the mixture forms coarse crumbs.
4. Sprinkle the topping evenly over the fruit and bake for 35–40 minutes, until golden brown and the fruit is bubbly.
5. Let it cool for 10 minutes before serving.

This blackberry and apple crumble is a comforting classic with a perfect balance of sweet and tart flavors.

It’s ideal for serving at family gatherings or casual summer picnics.