Red Fruit Crumble

Easy red fruit crumble - Lilie Bakery

Deliciously fruity, and so easy: the Red fruit crumble ! Quick to prepare, all year round (with frozen fruit), we love its very delicious crunchy-soft texture. An ideal family dessert when you're in a hurry!

What you will like with this red fruit crumble

  • flavors : the deliciousness and tanginess of red fruits, softened by the sweetness of the slightly vanilla crumble dough...
  • texture : crispy thanks to the crumble dough and tender thanks to the cooked fruit!
  • difficulty level : really very easy and quick! Choose a ceramic dish, ideal for crumbles (this allows the fruit underneath to cook well). Mine is a ceramic mold 26cm in diameter.
Red fruit crumble recipe - Lilie Bakery

Ingredient details

  • Red fruits : I use a mixture of frozen red fruits for this red fruit crumble recipe (strawberries, blackberries, blueberries, redcurrants). We can therefore make it all year round and not just in summer, the picking period. However, if you want to use fresh red fruits because it's summer, don't deprive yourself! The recipe is identical.
  • cornstarch : it allows the liquid released by the fruit to be absorbed by thickening it, giving a very pleasant coulis in the mouth.
  • oatmeal : this is my favorite for crumbles because it adds crunch and texture. I choose small flakes of oats (organic section of the supermarket), because they are less coarse in texture than whole flakes.
  • cinnamon powder : it's subtle, we use very little, but it enhances the taste of the crumble dough. Personally, I love it!

How to make a red fruit crumble?

  • we blend brown sugar and cornstarch
  • we pour this mixture on fruit still frozen
  • we coat them carefully
  • apart, we mix the dry ingredients of the dough
  • we add melted butter and vanilla
  • we blend the whole
  • we deposit frozen fruit in the pan
  • we deposit crumble dough in small pieces
  • we bake !

NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.

My tips for a perfect crumble

  • choose the right mold : a ceramic/stoneware mold (thus thick) is perfect for crumbles! Avoid metal molds.
  • let a space without crumble dough at the edge of the mold : this allows you to monitor that the fruit underneath is well cooked at the end of cooking.
  • we know that the red fruit crumble is ready when it is slightly golden, and the fruit “bubbles” (bubbles) around the edges of the mold.

How to enjoy the crumble?

The red fruit crumble is delicious still lukewarm, a few minutes after removing from the oven. Can also enjoy it cooled, it all depends on your preferences.

The crumble can be enjoyed alone or accompanied by a nice vanilla ice cream scoop for an extra-gourmet side!

Red fruit crumble - Lilie Bakery

How to store your red fruit crumble?

Once cooked, the red fruit crumble can be stored in the refrigerator for up to 5 days, covered with cling film or in an airtight container. You can eat it cold, or warm it slightly before eating it.

Red fruit crumble can also be frozen ! You must be sure to wrap it well in cling film and aluminum foil to protect it from humidity (or put it in an airtight container). To defrost it, simply place it in the refrigerator overnight, and place it in a lukewarm oven to warm it slightly.

Other recipes to try

If you like easy fruit recipes, then I advise you to take a look at these other recipes from the blog:

If you make this red fruit crumble, don’t hesitate to rate the recipe below and tag @liliebakery on Instagram so I can see your pretty crumbles!

Red fruit crumble recipe - Lilie Bakery
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4.9 on 9 votes

Red Fruit Crumble

A crunchy, melting and tangy crumble with red fruits! Super quick to prepare with frozen fruit, to enjoy plain or with a scoop of vanilla ice cream…
Prep time20 minutes
Cook time45 minutes
Total1 time 5 minutes
Recipe type: Dessert
Cuisine: French
Keyword: Crumble
Yield: 6 people

Ingredients:

Fruit filling

  • 700 g mix of frozen berries *not defrosted
  • 2 cs cornstarch level
  • 60 g light brown sugar

Crumble dough

  • 80 g small oatmeal (organic department)
  • 140 g all-purpose flour
  • 0,5 cc baking powder
  • 70 g light brown sugar
  • 1 pinch of salt
  • 1 large pinch of cinnamon
  • 140 g melted and warmed sweet butter
  • 0,5 cc natural vanilla extract

Instructions:

  • Preheat the oven to 180 ° traditional heat.
  • In a large container, pour the still frozen red fruits. Add the brown sugar and cornstarch then mix to coat the fruit well. Set aside for later.
  • Separately, mix the oatmeal, flour, yeast, brown sugar, salt. Then add the melted butter and vanilla extract.
  • Mix with a spatula until you obtain coarse pieces of crumble (it's a little wet, that's normal).
  • In a 26cm round ceramic mold like mine, or rectangular mold of equivalent volume (ceramic for better cooking), place all the fruit mixture.
  • Sprinkle the crumble dough on top, crumbling it roughly. Keep a free border without dough on the sides of the mold (to check the cooking of the fruit in the oven).
  • Bake for around 40 minutes (this varies greatly depending on the ovens and molds used). The crumble should be slightly golden, and the fruit will “bubble” (bubble) around the edges of the mold.
  • Leave to cool before enjoying, plain or with a scoop of vanilla ice cream…

Notes:

Once cooked, the red fruit crumble can be stored in the refrigerator for up to 5 days, covered with cling film or in an airtight container. 
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
18th January 2024
1th February 2024

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8 comments

  1. Reply

    LadyMilonguera

    26th January 2024

    5 stars
    This crumble really tempts me…

    • Reply

      Lilie bakery

      26th January 2024

      Thank you LadyMilonguera!

  2. Reply

    Jacquie

    26th January 2024

    Hello, this crumble is very nice, do you think I can make it in mini verrines for my grandson's baptism buffet at the end of June?
    And then Does the crumble remain crisp after defrosting or 5 days in the fridge?
    Thank you for your response and for your blog which I really appreciate!
    For Christmas I made the Raspberry pistachio white chocolate log and the one with speculoos pears… I had a lot of success thanks to you!
    Everyone feasted !

    • Reply

      Lilie bakery

      1th February 2024

      Thank you very much Jacquie for your loyalty to my blog! To answer your question, cooking seems tricky to me in a glass jar, but in mini ceramic molds it will be better. If you follow the directions I give for freezing/reheating, it should work. Ideally, you should test before the big day so you will be sure. See you soon :)

  3. Reply

    Michele

    26th January 2024

    5 stars
    Perfect this little reminder, I don't think about doing it

    • Reply

      Lilie bakery

      1th February 2024

      Thank you Michele, you're right we often forget crumbles, but it's so simple and good, it would be a shame to deprive ourselves of them! See you soon :)

  4. Reply

    Anne

    15th February 2024

    5 stars
    Super easy recipe
    Very quick preparation!
    And above all the most important validated and approved recipe
    Next time I might try using almond powder or another way to add a little more flavor to the crumble, but it was also very good.

    • Reply

      Lilie bakery

      16th February 2024

      Hello Anne, thank you for your feedback! I'm delighted that you like this crumble :) I don't recommend adding almond powder if you want to keep the crunchy side provided by the oat flakes. On the other hand, don't hesitate to accentuate either the cinnamon or the vanilla if you want it to be even more pronounced, but at home, we devour it as is :) See you soon

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