Crumble & Seasonal Fruit Recipe

Make the dough

Whisk together 2 cups flour, 2 tbs granulated sugar and 1/4 tsp salt in a large bowl. Add 3/4 cup cold cubed butter and cut in with a pastry cutter or rub between fingertips until mixture resembles coarse crumbs with some pea-sized pieces.

Bind and chill

Stir in 1 cold egg yolk and 1–2 tbs ice water, adding just enough to bring dough together when pressed (dough should hold but not be sticky). Form into a disk, wrap in plastic, and chill at least 30 minutes.

Roll and shape

On a lightly floured surface, roll dough to about 1/8" thickness. Cut rounds to fit 4–6 (depending on desired size) tartlet pans or a 9" tart pan. Gently press dough into pans, trim edges, and dock bottoms with a fork.

Blind bake

Preheat oven to 350°F (175°C). Line tart shells with parchment and fill with pie weights or dried beans. Bake 12 minutes, remove weights and parchment, brush bottoms lightly with beaten egg, then return to oven 5–7 minutes until pale golden. Let cool slightly in pans.

Make crumble

Combine 3/4 cup flour, 1/4 cup rolled oats, 1/3 cup packed brown sugar, 1/2 tsp cinnamon and 1/8 tsp salt in a bowl. Stir in 3 tbs melted butter until mixture forms coarse clumps. Set aside to use as topping.

Prepare fruit

If using larger fruit (peaches/plums), slice into 1/4" pieces. If using berries, keep whole. Place 3 cups prepared fruit in a bowl.

Sweeten and thicken

Toss fruit with 2 tbs granulated sugar, 1 tbs cornstarch, 1 tbs lemon juice and 1/2 tsp vanilla extract until evenly coated. Let macerate 10 minutes to draw juices.

Assemble filling

Spoon fruit mixture into the pre-baked tartlet shells, dividing evenly. Spoon any juices over the fruit but avoid making shells soggy—drain excess if needed.

Top and glaze

Evenly sprinkle the crumble mixture over the fruit in each tartlet, pressing lightly so it adheres. Lightly brush exposed tart edges with beaten egg and sprinkle a little turbinado sugar if using.

Final bake

Bake tartlets at 350°F (175°C) for 18–22 minutes, until fruit is bubbling and crumble is golden brown. If edges brown too quickly, tent with foil for the last 5 minutes.

Cool and finish

Remove from oven and cool on a rack for at least 20 minutes to let filling set. Dust with powdered sugar and a little lemon zest before serving, if desired.