John Besh’s Fruit Crumble

This fruit crumble is a favorite go-to of mine, especially during berry season—I like to use raspberries, blueberries, or peaches—and it’s easy to toss everything into one baking dish for a party, or divide into individual ramekins for a quick weeknight treat. You can even assemble it in advance and bake when ready.

Serves 8

Filling:

• 3 cups any chopped fruit or berries
• 1 egg, lightly beaten
• 3 tablespoons brown sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons butter, melted
• 1 pinch cinnamon

Topping:

• 2/3 cup all-purpose flour
• 1/3 cup packed brown sugar
• 1/4 cup granulated sugar
• 1/2 teaspoon cinnamon
• 1 pinch salt
• 6 tablespoons cold butter, cut into ½-inch pieces

STEP 1
Preheat oven to 400 degrees. Toss the fruit in a mixing bowl with the egg, brown sugar, flour, melted butter and cinnamon to coat. Spoon the fruit mixture into individual ramekins or into one big baking dish.

STEP 2
For the topping, combine the flour, brown sugar, granulated sugar, cinnamon and salt in a medium bowl. Cut the butter into the mixture until the topping is crumbly. (It’s easiest to mix with your hands.) Sprinkle over the fruit.

STEP 3
Bake until the fruit is bubbly and the topping turns a lovely golden brown, about 25 minutes. Serve warm with ice cream.

This recipe is from My Family Table by John Besh