All Recipes

Summer Stone Fruit Crumble

This delectable summer dessert is always a hit, and best of all, it's so very simple to make! For the best flavor, use only perfectly ripe fruit. Any combination of stone fruits will work, so choose your favorites. Our streusel topping is enlivened with crystallized ginger, but if you don't like its zing, leave it out.

The crumble is best served warm with a generous scoop of ice cream, but it will keep, covered, for 2 days in the refrigerator. Reheat in the microwave, if desired.

8 Servings


2 lb

ripe apricots, peaches, nectarines or plums (sliced 1/2-inch thick)

1 cup

fresh pitted sweet cherries

2 Tbsp

minute tapioca or cornstarch

⅓ cup


¼ tsp


2 tsp

pure almond extract

¼ cup

(packed) dark brown sugar

2 Tbsp


⅔ cup

unbleached all-purpose flour

¼ tsp



stick of cold, unsalted butter (cut into chunks)

½ cup

old-fashioned rolled oats (not instant)

¼ cup

minced crystallized ginger

vanilla ice cream (optional)


Position a rack in the middle of the oven, and preheat to 375 degrees F. Butter a 2- or 2-1/2-quart baking dish and set aside.

Place the fruits in a large bowl and toss with the tapioca, sugar, salt and almond extract. Set aside while you prepare the topping.

To make the topping, place the sugar, flour, salt and butter in a food processor. Pulse until the butter is pea-sized and the mixture crumbly. Transfer the mixture to a large bowl and add the oats and ginger, stirring to blend.

Stir the fruit gently and then transfer it to the prepared baking dish. Sprinkle the topping evenly over the fruit, but don't pack it down.

Bake until the streusel topping is golden brown and the juices are thick and bubbly around the edges, 30 to 40 minutes. Serve warm with ice cream, if desired.


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