28+ Delicious and Easy Summer Crumble Recipes to Beat the Heat

Summer is the perfect time to indulge in sweet, fruity desserts that capture the essence of the season.

One of the most beloved and versatile desserts that never goes out of style is the crumble.

Whether it’s made with berries, stone fruits, or tropical flavors, a crumble offers the perfect balance of juicy fruit and buttery, crispy topping.

It’s an easy-to-make dessert that can be enjoyed warm from the oven or served cold with a scoop of ice cream.

If you’re a fan of fruity, comforting treats, we’ve got something special for you!

In this article, we’re sharing 28+ mouthwatering summer crumble recipes, each one offering a unique twist on the classic crumble.

28+ Delicious and Easy Summer Crumble Recipes to Beat the Heat

With these 28+ summer crumble recipes, you’ll have a dessert for every occasion and every taste preference.

From the tropical notes of pineapple and mango to the classic combinations of strawberries and rhubarb, these crumbles are a fun, creative way to enjoy the vibrant fruits of summer.

The best part? Each crumble can be made in a matter of minutes, and the results are always incredibly satisfying.

Whether you’re hosting a summer gathering or simply enjoying a quiet afternoon, a crumble is sure to bring joy to your table.

So, grab your favorite summer fruits, preheat the oven, and let the sweet, crispy magic begin!

Tropical Mango Coconut Crumble

This vibrant crumble combines the sweet, juicy flavors of fresh mango with the tropical richness of coconut, making it a perfect summer dessert.

With a buttery, golden topping that adds the perfect crunch, it’s a treat for the eyes as much as for the taste buds.

Ingredients:

• 3 ripe mangoes, peeled and diced
• 1/2 cup shredded coconut (unsweetened)
• 1/4 cup brown sugar
• 1 tbsp cornstarch
• 1/2 tsp ground ginger
• 1/4 tsp salt

For the Crumble:

• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup unsalted butter, cold and cut into small cubes
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/4 tsp cinnamon

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch baking dish with butter.
2. In a large mixing bowl, combine the diced mango, shredded coconut, brown sugar, cornstarch, ginger, and salt. Toss everything together to coat the mango evenly.
3. Transfer the mango mixture into the prepared baking dish.
4. For the crumble topping, in a separate bowl, mix the flour, oats, granulated sugar, brown sugar, and cinnamon.
5. Add the cold butter cubes to the dry mixture and use a pastry cutter or your fingers to cut the butter into the dry ingredients until it forms a crumbly texture.
6. Sprinkle the crumble mixture evenly over the mango filling.
7. Bake for 35-40 minutes, or until the crumble is golden brown and the filling is bubbling.
8. Let the crumble cool for 10 minutes before serving.

This tropical mango coconut crumble delivers a delicious balance of flavors—sweet, tangy, and rich. The coconut adds a delightful chewiness, while the topping is buttery and crisp.

It’s an ideal way to enjoy mangoes when they’re in season, providing a satisfying summer dessert that pairs beautifully with a scoop of vanilla ice cream.

Peach and Blueberry Summer Crumble

This peach and blueberry crumble is a delightful combination of juicy summer peaches and tart blueberries.

The fruity filling is enhanced with a hint of lemon and a crumbly topping that provides the perfect contrast to the soft fruit beneath.

Ingredients:

• 4 ripe peaches, peeled and sliced
• 1 cup fresh blueberries
• 1/4 cup sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1/2 tsp vanilla extract

For the Crumble:

• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1/4 cup light brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup unsalted butter, cold and cut into cubes

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch baking dish with butter.
2. In a bowl, toss the peaches, blueberries, sugar, lemon juice, cornstarch, and vanilla extract. Stir gently to combine.
3. Pour the fruit mixture into the prepared dish.
4. In a separate bowl, combine the flour, oats, brown sugar, cinnamon, and salt.
5. Add the cold butter cubes and mix the ingredients with your fingers or a pastry cutter until the mixture forms a crumbly texture.
6. Sprinkle the crumble mixture over the fruit.
7. Bake for 40-45 minutes, or until the crumble is golden brown and the fruit is bubbling.
8. Allow to cool for 10 minutes before serving.

This peach and blueberry summer crumble is the epitome of seasonal comfort food.

The fruit combination is bright and tangy, while the buttery crumble adds a satisfying crunch. A scoop of whipped cream or ice cream would make this a truly indulgent dessert perfect for any summer gathering.

Strawberry Rhubarb Almond Crumble

A classic summer combination, this strawberry rhubarb almond crumble brings together the sweet and tart flavors of strawberry and rhubarb, complemented by the nutty crunch of almonds.

It’s a comforting dessert with a little twist, perfect for the warm weather.

Ingredients:

• 2 cups fresh strawberries, hulled and sliced
• 2 cups rhubarb, chopped into 1-inch pieces
• 1/2 cup sugar
• 2 tbsp cornstarch
• 1/2 tsp lemon zest

For the Crumble:

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

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch baking dish with butter.
2. In a large bowl, mix the strawberries, rhubarb, sugar, cornstarch, and lemon zest. Stir gently to combine.
3. Transfer the fruit mixture to the prepared dish.
4. For the crumble, mix the flour, sliced almonds, oats, brown sugar, cinnamon, and salt in a separate bowl.
5. Add the cold butter cubes and use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture becomes crumbly.
6. Sprinkle the crumble evenly over the fruit mixture.
7. Bake for 40-45 minutes, or until the top is golden brown and the fruit filling is bubbling.
8. Let the crumble cool for a few minutes before serving.

This strawberry rhubarb almond crumble is a wonderful celebration of summer produce.

The sweet strawberries and tart rhubarb blend beautifully, while the almond topping adds an unexpected and satisfying crunch. This crumble pairs wonderfully with vanilla ice cream or a dollop of whipped cream, making it a fantastic choice for family dinners or a potluck.

Summer Plum and Raspberry Crumble

This summer plum and raspberry crumble is a delectable combination of sweet plums and tart raspberries, perfectly balanced with a crunchy, buttery topping.

The rich fruit filling, combined with the warmth of cinnamon, creates a dessert that’s both refreshing and comforting during the summer months.

Ingredients:

• 4 ripe plums, pitted and sliced
• 1 cup fresh raspberries
• 1/4 cup sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1/2 tsp ground cinnamon

For the Crumble:

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

Instructions:

1. Preheat the oven to 350°F (175°C). Butter a 9-inch baking dish.
2. In a bowl, combine the plums, raspberries, sugar, lemon juice, cornstarch, and cinnamon. Toss gently to combine.
3. Pour the fruit mixture into the prepared dish.
4. In a separate bowl, mix the flour, oats, brown sugar, cinnamon, and salt.
5. Add the cold butter cubes and mix until the mixture becomes crumbly.
6. Sprinkle the crumble topping evenly over the fruit mixture.
7. Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling.
8. Let the crumble cool for 10 minutes before serving.

This plum and raspberry crumble offers a beautiful balance between sweet and tart flavors.

The vibrant red fruits provide a refreshing base, while the cinnamon-sugar topping adds warmth and texture. Perfect with a scoop of vanilla or coconut ice cream, this crumble is an easy, elegant dessert for any summer occasion.

Apple and Blackberry Summer Crumble

The combination of tart blackberries and sweet apples in this crumble creates a dessert that feels like a comforting summer classic.

The flavors meld together beautifully, and the warm, crisp topping makes it a wonderful treat to share with family or friends on a warm evening.

Ingredients:

• 3 large apples, peeled, cored, and sliced
• 1 1/2 cups fresh blackberries
• 1/4 cup sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1/2 tsp ground cinnamon

For the Crumble:

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

Instructions:

1. Preheat the oven to 375°F (190°C). Butter a 9-inch baking dish.
2. In a large bowl, toss the apples, blackberries, sugar, lemon juice, cornstarch, and cinnamon together.
3. Transfer the fruit mixture into the prepared dish.
4. For the crumble topping, combine the flour, oats, brown sugar, cinnamon, and salt in a bowl.
5. Add the cold butter cubes and use your fingers or a pastry cutter to work the butter into the dry mixture until it becomes crumbly.
6. Sprinkle the crumble evenly over the fruit mixture.
7. Bake for 40-45 minutes, or until the top is golden and the fruit is bubbling.
8. Allow it to cool slightly before serving.

This apple and blackberry crumble is the perfect summer dessert with its combination of juicy berries and tender apples.

The topping is golden and crunchy, giving each bite a delightful contrast to the soft fruit filling. Serve it with a dollop of whipped cream or a scoop of ice cream for a refreshing yet indulgent treat.

Citrus and Pineapple Coconut Crumble

This citrus and pineapple coconut crumble brings a refreshing twist to traditional summer crumbles, with the bright flavors of orange and pineapple enhanced by the tropical richness of coconut.

It’s an ideal dessert for anyone looking for a light, fruity treat with a tropical flair.

Ingredients:

• 2 cups fresh pineapple, diced
• 1 orange, peeled and segmented
• 1/4 cup sugar
• 1 tbsp cornstarch
• 1/2 tsp vanilla extract

For the Crumble:

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

Instructions:

1. Preheat the oven to 375°F (190°C). Butter a 9-inch baking dish.
2. In a bowl, combine the pineapple, orange segments, sugar, cornstarch, and vanilla extract. Stir gently to combine.
3. Pour the fruit mixture into the prepared baking dish.
4. In a separate bowl, mix the flour, coconut, oats, brown sugar, and salt.
5. Add the cold butter cubes and rub the butter into the dry mixture with your fingers or use a pastry cutter until it forms a crumbly texture.
6. Sprinkle the crumble topping over the fruit evenly.
7. Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling.
8. Let the crumble cool for a few minutes before serving.

This citrus and pineapple coconut crumble is the perfect balance of sweet, tangy, and tropical flavors.

The coconut adds a satisfying chewiness to the topping, and the pineapple and orange combination is bright and refreshing. This crumble is a light, yet indulgent, dessert that transports you straight to a summer paradise. Serve it with a scoop of coconut sorbet for an extra tropical touch!

Raspberry Peach Lemon Crumble

This raspberry peach lemon crumble combines the sweet juiciness of ripe peaches with the tangy burst of raspberries and a touch of lemon zest.

The result is a wonderfully fragrant and vibrant dessert with a crispy, buttery topping that will transport you straight into summer.

Ingredients:

• 3 ripe peaches, peeled and sliced
• 1 1/2 cups fresh raspberries
• 1/4 cup sugar
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp cornstarch

For the Crumble:

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

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch baking dish with butter.
2. In a bowl, toss together the peaches, raspberries, sugar, lemon juice, lemon zest, and cornstarch until the fruit is well-coated.
3. Pour the fruit mixture into the prepared dish.
4. In a separate bowl, combine the flour, oats, brown sugar, cinnamon, and salt.
5. Add the cold butter cubes and use your fingers or a pastry cutter to incorporate the butter until the mixture becomes crumbly.
6. Sprinkle the crumble topping evenly over the fruit.
7. Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling.
8. Let it cool for 10 minutes before serving.

This raspberry peach lemon crumble is the epitome of summer in a dish.

The sweet peaches and tart raspberries work harmoniously with the fresh zing of lemon, making every bite a burst of flavor. The buttery crumble topping adds the perfect finishing touch, ensuring this dessert is a favorite at any summer gathering.

Blackberry and Cherry Almond Crumble

This blackberry and cherry almond crumble features the deep, sweet flavor of ripe blackberries and cherries, complemented by the nutty crunch of almonds.

It’s a dessert that not only tastes incredible but looks stunning on the table with its rich, dark fruit and golden topping.

Ingredients:

• 1 1/2 cups fresh blackberries
• 1 1/2 cups fresh cherries, pitted and halved
• 1/4 cup sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1/2 tsp almond extract

For the Crumble:

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

Instructions:

1. Preheat the oven to 375°F (190°C). Butter a 9-inch baking dish.
2. In a bowl, combine the blackberries, cherries, sugar, lemon juice, cornstarch, and almond extract. Toss gently to combine.
3. Pour the fruit mixture into the prepared dish.
4. In another bowl, mix together the flour, oats, sliced almonds, brown sugar, cinnamon, and salt.
5. Add the cold butter cubes and use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture becomes crumbly.
6. Sprinkle the crumble topping evenly over the fruit.
7. Bake for 40-45 minutes, or until the topping is golden brown and the fruit is bubbling.
8. Let it cool for 10 minutes before serving.

This blackberry and cherry almond crumble offers a perfect balance of tart, sweet, and nutty flavors.

The cherries and blackberries provide a deep, rich fruitiness, while the almonds bring a satisfying crunch to the topping. Whether served with a scoop of vanilla ice cream or whipped cream, this crumble will undoubtedly be a crowd-pleaser.

Pineapple and Papaya Coconut Crumble

A tropical dessert with the rich flavors of pineapple and papaya, this pineapple and papaya coconut crumble is a perfect way to cool off during the hot summer months.

The combination of the tropical fruits with coconut in the topping creates a deliciously refreshing treat.

Ingredients:

• 2 cups fresh pineapple, diced
• 1 1/2 cups papaya, peeled and diced
• 1/4 cup sugar
• 1 tbsp lime juice
• 1 tbsp cornstarch
• 1/2 tsp ground ginger

For the Crumble:

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

Instructions:

1. Preheat the oven to 375°F (190°C). Butter a 9-inch baking dish.
2. In a bowl, combine the pineapple, papaya, sugar, lime juice, cornstarch, and ginger. Stir gently to coat the fruit.
3. Transfer the fruit mixture into the prepared baking dish.
4. In another bowl, mix the flour, shredded coconut, oats, brown sugar, and salt.
5. Add the cold butter cubes and rub the butter into the dry mixture with your fingers or use a pastry cutter until it becomes crumbly.
6. Sprinkle the crumble topping over the fruit mixture evenly.
7. Bake for 35-40 minutes, or until the topping is golden and the fruit is bubbling.
8. Allow it to cool for 10 minutes before serving.

This pineapple and papaya coconut crumble is a light, tropical dessert that’s sure to brighten any summer day.

The papaya and pineapple provide a wonderfully fragrant, juicy base, and the coconut crumble topping adds a delightful crunch. Serve it with a dollop of whipped cream or a scoop of sorbet for a refreshing end to your meal.

Cinnamon Apple and Pear Crumble

This cinnamon apple and pear crumble is a perfect balance of sweet and spiced flavors, with tender fruit topped with a crunchy, buttery crumble.

The combination of apples and pears creates a warm, cozy dessert that’s ideal for summer nights or any time you’re craving a comforting fruit-based treat.

Ingredients:

• 3 medium apples, peeled, cored, and sliced
• 2 ripe pears, peeled, cored, and sliced
• 1/4 cup sugar
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1 tbsp cornstarch

For the Crumble:

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

Instructions:

1. Preheat the oven to 375°F (190°C). Butter a 9-inch baking dish.
2. In a bowl, toss the apples, pears, sugar, lemon juice, cinnamon, and cornstarch together until evenly coated.
3. Transfer the fruit mixture to the prepared dish.
4. In another bowl, combine the flour, oats, brown sugar, salt, and cinnamon.
5. Add the cold butter cubes and use your fingers or a pastry cutter to blend the butter into the dry ingredients until the mixture forms a crumbly texture.
6. Sprinkle the crumble topping evenly over the fruit mixture.
7. Bake for 40-45 minutes, or until the topping is golden brown and the fruit is tender and bubbling.
8. Let it cool for 10 minutes before serving.

This cinnamon apple and pear crumble is a comforting dessert that brings out the natural sweetness of the fruit, while the cinnamon adds a lovely spiced note.

The oat topping provides a crunchy contrast, making it a perfect dish for any summer meal. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for a truly indulgent experience.

Rhubarb and Strawberry Ginger Crumble

This rhubarb and strawberry ginger crumble blends the tartness of rhubarb with the sweetness of strawberries, enhanced by the warmth of fresh ginger.

The combination creates a flavorful dessert that’s both refreshing and comforting, with a crunchy topping that adds the perfect texture.

Ingredients:

• 2 cups rhubarb, chopped into 1-inch pieces
• 2 cups fresh strawberries, hulled and sliced
• 1/4 cup sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1 tsp fresh ginger, grated

For the Crumble:

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

Instructions:

1. Preheat the oven to 375°F (190°C). Butter a 9-inch baking dish.
2. In a bowl, toss together the rhubarb, strawberries, sugar, lemon juice, cornstarch, and grated ginger until evenly mixed.
3. Transfer the fruit mixture into the prepared dish.
4. In a separate bowl, mix the flour, oats, brown sugar, cinnamon, and salt.
5. Add the cold butter cubes and use your fingers or a pastry cutter to incorporate the butter until the mixture becomes crumbly.
6. Sprinkle the crumble topping evenly over the fruit mixture.
7. Bake for 40-45 minutes, or until the topping is golden brown and the fruit is bubbling.
8. Let it cool for 10 minutes before serving.

This rhubarb and strawberry ginger crumble is an exciting twist on a classic dessert, with the addition of fresh ginger bringing a zesty warmth to the dish.

The rhubarb adds a lovely tartness that balances perfectly with the sweet strawberries, and the crumble topping provides the right amount of crunch. Perfect for any summer meal, especially when served with a scoop of cream or ice cream.

Cherry Almond and Coconut Crumble

This cherry almond and coconut crumble combines the deep sweetness of cherries with the nutty crunch of almonds and the tropical richness of coconut.

It’s a vibrant and decadent summer dessert that’s sure to be a hit at any barbecue or picnic.

Ingredients:

• 2 cups fresh cherries, pitted and halved
• 1/2 cup almond slices
• 1/4 cup sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1/2 tsp almond extract

For the Crumble:

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

Instructions:

1. Preheat the oven to 375°F (190°C). Butter a 9-inch baking dish.
2. In a bowl, combine the cherries, almond slices, sugar, lemon juice, cornstarch, and almond extract. Stir gently to combine.
3. Transfer the fruit mixture into the prepared dish.
4. In another bowl, mix the flour, shredded coconut, brown sugar, salt, and cinnamon.
5. Add the cold butter cubes and use your fingers or a pastry cutter to blend the butter into the dry ingredients until the mixture becomes crumbly.
6. Sprinkle the crumble topping evenly over the cherry mixture.
7. Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling.
8. Let it cool for 10 minutes before serving.

This cherry almond and coconut crumble is a flavorful dessert that brings together bright cherries with the richness of almonds and coconut.

The topping has a perfect crunch, and the cherries release their sweet juices, making it an irresistible treat. Serve with a scoop of ice cream or a dollop of whipped cream for an extra indulgent finish.

Tropical Mango and Kiwi Crumble

This tropical mango and kiwi crumble brings the refreshing flavors of summer right to your table.

The sweet, juicy mangoes and tart kiwi blend beautifully with a buttery crumble topping, creating a dessert that’s both vibrant and comforting with every bite.

Ingredients:

• 2 ripe mangoes, peeled and diced
• 3 ripe kiwis, peeled and sliced
• 1/4 cup sugar
• 1 tbsp lime juice
• 1 tbsp cornstarch
• 1/2 tsp ground cinnamon

For the Crumble:

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

Instructions:

1. Preheat the oven to 350°F (175°C). Butter a 9-inch baking dish.
2. In a bowl, combine the mangoes, kiwis, sugar, lime juice, cornstarch, and cinnamon. Toss gently to combine.
3. Pour the fruit mixture into the prepared dish.
4. In a separate bowl, mix the flour, oats, shredded coconut, brown sugar, and salt.
5. Add the cold butter cubes and rub the butter into the dry mixture until it forms a crumbly texture.
6. Sprinkle the crumble topping evenly over the fruit mixture.
7. Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling.
8. Let it cool for 10 minutes before serving.

This tropical mango and kiwi crumble is a refreshing and fruity treat that’s perfect for warm summer evenings.

The tropical fruits provide a bright, juicy filling, while the coconut in the topping adds a lovely texture and flavor. Pair with a scoop of coconut sorbet for a delightful and cooling dessert.

Mixed Berry and Peach Almond Crumble

This mixed berry and peach almond crumble combines juicy peaches and a mix of ripe berries, creating a rich, sweet filling with the perfect balance of tartness.

The addition of almond slices in the topping gives it a delicious crunch, making it an unforgettable summer dessert.

Ingredients:

• 2 ripe peaches, peeled and sliced
• 1 cup fresh strawberries, hulled and sliced
• 1 cup fresh blueberries
• 1/4 cup sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1/2 tsp ground cinnamon

For the Crumble:

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

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch baking dish.
2. In a large bowl, toss together the peaches, strawberries, blueberries, sugar, lemon juice, cornstarch, and cinnamon until evenly coated.
3. Transfer the fruit mixture into the prepared dish.
4. In a separate bowl, mix together the flour, oats, sliced almonds, brown sugar, and salt.
5. Add the cold butter cubes and use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture becomes crumbly.
6. Sprinkle the crumble topping evenly over the fruit.
7. Bake for 40-45 minutes, or until the topping is golden brown and the fruit is bubbling.
8. Let it cool for 10 minutes before serving.

This mixed berry and peach almond crumble offers a wonderful mix of flavors and textures.

The sweet peaches and berries meld together, while the almonds in the topping give a satisfying crunch. Serve with a scoop of vanilla ice cream for a perfect summer treat.

Lemon Blueberry and Raspberry Crumble

This lemon blueberry and raspberry crumble combines the tartness of lemon with the sweet, slightly tangy berries, creating a refreshing and vibrant dessert.

The fruit is balanced perfectly with a buttery, golden crumble topping, making each bite both juicy and crispy.

Ingredients:

• 2 cups fresh blueberries
• 1 cup fresh raspberries
• 1/4 cup sugar
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp cornstarch

For the Crumble:

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

Instructions:

1. Preheat the oven to 375°F (190°C). Butter a 9-inch baking dish.
2. In a bowl, combine the blueberries, raspberries, sugar, lemon juice, lemon zest, and cornstarch. Stir gently to mix.
3. Pour the fruit mixture into the prepared baking dish.
4. In a separate bowl, mix the flour, oats, brown sugar, salt, and cinnamon.
5. Add the cold butter cubes and rub the butter into the dry ingredients until the mixture becomes crumbly.
6. Sprinkle the crumble topping evenly over the fruit.
7. Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling.
8. Let it cool for 10 minutes before serving.

This lemon blueberry and raspberry crumble is a delightful combination of bright citrus and juicy berries, topped with a crisp and buttery crumble.

The tangy lemon enhances the sweetness of the blueberries and raspberries, creating a refreshing summer dessert that pairs beautifully with a scoop of vanilla ice cream or whipped cream.

Cranberry Orange Pecan Crumble

This cranberry orange pecan crumble brings together the tartness of fresh cranberries with the bright zest of orange, finished with the warmth of toasted pecans.

The combination is a delightful, festive treat that’s perfect for summer gatherings, adding a touch of citrus and crunch to every bite.

Ingredients:

• 2 cups fresh cranberries
• 1 orange, peeled and segmented
• 1/4 cup sugar
• 1 tbsp orange juice
• 1 tbsp cornstarch
• 1/2 tsp ground cinnamon

For the Crumble:

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

Instructions:

1. Preheat the oven to 375°F (190°C). Butter a 9-inch baking dish.
2. In a bowl, combine the cranberries, orange segments, sugar, orange juice, cornstarch, and cinnamon. Toss gently to mix.
3. Pour the fruit mixture into the prepared dish.
4. In a separate bowl, combine the flour, oats, chopped pecans, brown sugar, and salt.
5. Add the cold butter cubes and work the butter into the dry ingredients with your fingers or a pastry cutter until the mixture becomes crumbly.
6. Sprinkle the crumble topping evenly over the fruit mixture.
7. Bake for 40-45 minutes, or until the topping is golden brown and the fruit is bubbling.
8. Let it cool for 10 minutes before serving.

The cranberry orange pecan crumble is both sweet and tart, with the tangy cranberries balanced by the citrusy burst of orange and the satisfying crunch of toasted pecans.

It’s an elegant dessert, perfect for summer picnics or evening meals, and pairs wonderfully with a scoop of vanilla or cinnamon ice cream.

Pineapple and Raspberry Lime Crumble

This pineapple and raspberry lime crumble is a tropical twist on a classic dessert, featuring the sweetness of pineapple, the tang of raspberries, and the fresh zing of lime.

The combination of tropical flavors and a buttery crumble topping makes this a refreshing summer treat that’s hard to resist.

Ingredients:

• 2 cups fresh pineapple, diced
• 1 cup fresh raspberries
• 1/4 cup sugar
• 1 tbsp lime juice
• 1 tsp lime zest
• 1 tbsp cornstarch

For the Crumble:

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

Instructions:

1. Preheat the oven to 375°F (190°C). Butter a 9-inch baking dish.
2. In a bowl, combine the pineapple, raspberries, sugar, lime juice, lime zest, and cornstarch. Toss gently to combine.
3. Pour the fruit mixture into the prepared dish.
4. In another bowl, mix the flour, oats, shredded coconut, brown sugar, and salt.
5. Add the cold butter cubes and rub the butter into the dry ingredients until the mixture becomes crumbly.
6. Sprinkle the crumble topping evenly over the fruit mixture.
7. Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling.
8. Let it cool for 10 minutes before serving.

This pineapple and raspberry lime crumble is the perfect dessert for those looking for something light, tropical, and refreshing.

The pineapple adds sweetness, the raspberries contribute a tart contrast, and the lime brings everything together with a citrusy freshness. Pair it with a scoop of lime sorbet or coconut ice cream for an extra tropical touch!

Peach and Nectarine Brown Sugar Crumble

This peach and nectarine brown sugar crumble combines two of summer’s best stone fruits, peaches and nectarines, with a sweet and slightly caramelized brown sugar topping.

The combination of juicy fruit and rich brown sugar makes this crumble a wonderfully comforting summer dessert.

Ingredients:

• 3 ripe peaches, peeled and sliced
• 3 ripe nectarines, peeled and sliced
• 1/4 cup sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1/2 tsp ground cinnamon

For the Crumble:

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

Instructions:

1. Preheat the oven to 375°F (190°C). Butter a 9-inch baking dish.
2. In a bowl, toss together the peaches, nectarines, sugar, lemon juice, cornstarch, and cinnamon until the fruit is evenly coated.
3. Pour the fruit mixture into the prepared dish.
4. In a separate bowl, combine the flour, oats, brown sugar, salt, and cinnamon.
5. Add the cold butter cubes and work the butter into the dry ingredients until the mixture forms a crumbly texture.
6. Sprinkle the crumble topping evenly over the fruit mixture.
7. Bake for 40-45 minutes, or until the topping is golden brown and the fruit is bubbling.
8. Let it cool for 10 minutes before serving.

This peach and nectarine brown sugar crumble is a comforting and sweet dessert, perfect for those hot summer days.

The rich brown sugar topping creates a deep, caramelized flavor that complements the juicy, tender fruit perfectly. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful finish.

Plum and Apricot Honey Crumble

This plum and apricot honey crumble brings together the deep sweetness of plums with the tart, juicy apricots, complemented by a touch of honey.

It’s a warm, fruity dessert that captures the essence of summer, topped with a buttery, crunchy crumble for the perfect balance of textures.

Ingredients:

• 3 ripe plums, pitted and sliced
• 3 ripe apricots, pitted and sliced
• 1/4 cup honey
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1/2 tsp ground cinnamon

For the Crumble:

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

Instructions:

1. Preheat the oven to 375°F (190°C). Butter a 9-inch baking dish.
2. In a bowl, combine the plums, apricots, honey, lemon juice, cornstarch, and cinnamon. Toss gently to coat the fruit evenly.
3. Pour the fruit mixture into the prepared baking dish.
4. In another bowl, mix the flour, oats, brown sugar, salt, and cinnamon.
5. Add the cold butter cubes and use your fingers or a pastry cutter to blend the butter into the dry ingredients until the mixture becomes crumbly.
6. Sprinkle the crumble topping evenly over the fruit.
7. Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling.
8. Let it cool for 10 minutes before serving.

This plum and apricot honey crumble is a perfect way to celebrate summer’s stone fruits.

The honey brings out the natural sweetness of the plums and apricots, while the crumble topping adds a satisfying crunch. This dish pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for a refreshing treat.

Blackberry, Apple, and Walnut Crumble

This blackberry, apple, and walnut crumble combines the bright, tart flavors of blackberries with the comforting sweetness of apples, while the walnuts provide a rich, nutty crunch.

It’s a lovely balance of flavors and textures, making it the perfect dessert to share with friends and family.

Ingredients:

• 1 1/2 cups fresh blackberries
• 2 medium apples, peeled, cored, and sliced
• 1/4 cup sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1/2 tsp ground cinnamon

For the Crumble:

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

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch baking dish.
2. In a bowl, toss together the blackberries, apples, sugar, lemon juice, cornstarch, and cinnamon until evenly combined.
3. Transfer the fruit mixture into the prepared dish.
4. In another bowl, combine the flour, oats, walnuts, brown sugar, and salt.
5. Add the cold butter cubes and rub the butter into the dry ingredients with your fingers or a pastry cutter until the mixture becomes crumbly.
6. Sprinkle the crumble topping evenly over the fruit mixture.
7. Bake for 40-45 minutes, or until the topping is golden brown and the fruit is bubbling.
8. Let it cool for 10 minutes before serving.

This blackberry, apple, and walnut crumble is a cozy, comforting dessert that’s perfect for cooler summer nights.

The tartness of the blackberries and the sweetness of the apples pair wonderfully, while the walnuts in the topping add an extra layer of flavor. Serve with a scoop of cinnamon ice cream or a drizzle of caramel sauce for a decadent treat.

Raspberry and Kiwi Coconut Crumble

This raspberry and kiwi coconut crumble is a tropical delight, combining the tart raspberries with the tangy, refreshing kiwi, all topped with a coconut-infused crumble.

The coconut brings a lovely texture and flavor that perfectly complements the vibrant fruits.

Ingredients:

• 1 1/2 cups fresh raspberries
• 3 ripe kiwis, peeled and sliced
• 1/4 cup sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1/2 tsp vanilla extract

For the Crumble:

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

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch baking dish.
2. In a bowl, toss the raspberries, kiwis, sugar, lemon juice, cornstarch, and vanilla extract until well-coated.
3. Pour the fruit mixture into the prepared dish.
4. In a separate bowl, combine the flour, shredded coconut, oats, brown sugar, and salt.
5. Add the cold butter cubes and rub the butter into the dry ingredients until the mixture forms a crumbly texture.
6. Sprinkle the crumble topping evenly over the fruit.
7. Bake for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling.
8. Let it cool for 10 minutes before serving.

This raspberry and kiwi coconut crumble is a refreshing and unique dessert, offering the perfect blend of tartness and sweetness.

The coconut in the topping provides a tropical twist, making this crumble ideal for a summer picnic or dinner party. Serve with a scoop of coconut ice cream for an extra tropical treat.

Strawberry and Rhubarb Almond Crumble

This strawberry and rhubarb almond crumble combines the sweet and tart flavors of strawberries and rhubarb, with the addition of almonds giving the topping a wonderful crunch and depth of flavor.

It’s a classic pairing, creating a comforting, nostalgic dessert perfect for warm summer days.

Ingredients:

• 2 cups fresh strawberries, hulled and sliced
• 2 cups rhubarb, chopped into 1-inch pieces
• 1/4 cup sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1/2 tsp ground cinnamon

For the Crumble:

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

Instructions:

1. Preheat the oven to 375°F (190°C). Butter a 9-inch baking dish.
2. In a bowl, combine the strawberries, rhubarb, sugar, lemon juice, cornstarch, and cinnamon. Toss gently to coat the fruit evenly.
3. Transfer the fruit mixture into the prepared dish.
4. In a separate bowl, mix the flour, oats, sliced almonds, brown sugar, and salt.
5. Add the cold butter cubes and rub the butter into the dry ingredients until the mixture forms a crumbly texture.
6. Sprinkle the crumble topping evenly over the fruit mixture.
7. Bake for 40-45 minutes, or until the topping is golden brown and the fruit is bubbling.
8. Let it cool for 10 minutes before serving.

This strawberry and rhubarb almond crumble is a perfect balance of sweet, tart, and nutty flavors.

The strawberries add sweetness, while the rhubarb brings a lovely tartness that pairs wonderfully with the almond-filled crumble topping. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Blackberry and Peach Ginger Crumble

This blackberry and peach ginger crumble is a delightful combination of juicy blackberries and sweet peaches, with the warmth of ginger added to create a uniquely spiced dessert.

The crumble topping offers a perfect contrast in texture, making every bite a treat for the senses.

Ingredients:

• 1 1/2 cups fresh blackberries
• 2 ripe peaches, peeled and sliced
• 1/4 cup sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1 tsp ground ginger

For the Crumble:

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

Instructions:

1. Preheat the oven to 375°F (190°C). Butter a 9-inch baking dish.
2. In a bowl, combine the blackberries, peaches, sugar, lemon juice, cornstarch, and ginger. Toss gently to coat the fruit evenly.
3. Pour the fruit mixture into the prepared dish.
4. In a separate bowl, mix the flour, oats, brown sugar, salt, and cinnamon.
5. Add the cold butter cubes and rub the butter into the dry ingredients until the mixture becomes crumbly.
6. Sprinkle the crumble topping evenly over the fruit mixture.
7. Bake for 40-45 minutes, or until the topping is golden brown and the fruit is bubbling.
8. Let it cool for 10 minutes before serving.

This blackberry and peach ginger crumble is a fragrant and flavorful dessert, with the ginger adding a lovely spicy warmth that perfectly complements the sweet peaches and tart blackberries.

It’s ideal for a summer dinner party or a weekend treat, especially when served with a scoop of ginger ice cream or whipped cream.

Pear and Cranberry Spice Crumble

This pear and cranberry spice crumble combines the sweet, mellow flavors of ripe pears with the tartness of cranberries, while warming spices like cinnamon and nutmeg bring depth and comfort to the dish.

The crumble topping is buttery and crunchy, adding the perfect texture to this seasonal dessert.

Ingredients:

• 3 ripe pears, peeled and sliced
• 1 1/2 cups fresh cranberries
• 1/4 cup sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

For the Crumble:

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

Instructions:

1. Preheat the oven to 375°F (190°C). Butter a 9-inch baking dish.
2. In a bowl, combine the pears, cranberries, sugar, lemon juice, cornstarch, cinnamon, and nutmeg. Toss gently to mix the ingredients.
3. Pour the fruit mixture into the prepared dish.
4. In a separate bowl, combine the flour, oats, brown sugar, salt, and cinnamon.
5. Add the cold butter cubes and rub the butter into the dry ingredients until the mixture becomes crumbly.
6. Sprinkle the crumble topping evenly over the fruit mixture.
7. Bake for 40-45 minutes, or until the topping is golden brown and the fruit is bubbling.
8. Let it cool for 10 minutes before serving.

This pear and cranberry spice crumble is a cozy, aromatic dessert that’s perfect for chilly summer evenings or fall gatherings.

The combination of pears and cranberries offers a wonderful contrast in sweetness and tartness, while the spices add warmth and depth. Serve with a dollop of vanilla yogurt or ice cream for the ultimate treat.