What’s the difference between a crisp and a crumble? Who cares. They’re both topped with a golden, crunchy, sugary topping and filled with piping hot fruit. And they’re both incredibly easy to prepare and a joy to eat. The only thing separating these two desserts is the name. And really, what’s in a name?
From summer berries to fall apples to chocolate chunk, there's a crumble recipe for every season.
It’s hard to beat a classic blueberry crisp. This recipe goes the extra mile by adding sliced almonds to the gluten-free topping and lemon zest to the gooey fruit filling. We love the use of Greek yogurt in place of butter and are all for serving a la carte.
This recipe is pretty pear-fect (we couldn't resist). Made with a dark chocolate, walnut, and pear filling and topped with an oats, butter, flour, and brown-sugar crumble, it’s the perfect balance of mildly bitter and lip-smackingly sweet. To make it gluten-free, use almond or coconut flour.
fields crisps forever, please. With less than 10 ingredients, this recipe is as simple as it gets. We love subbing in honey for the cane sugar and almond or whole-wheat flour for the cornstarch, then topping with homemade whipped cream.
Adding herbs is a fancy (and fun) way to spice up classic dessert recipes. Here, basil rounds out the sweetness of fresh peaches and blueberries and also serves as an elegant topping over vanilla ice cream. Make sure to soften the butter well in advance—it makes all the difference.
Quick, easy, vegan, and gluten-free, this single-serve dish is what dessert dreams are made of. And did we mention you can make it in the microwave? Simply nuke the apples with coconut oil (pro tip: use a deeper dish so it doesn’t overflow), mix them with spices, sprinkle the crumble on top, nuke again, and dig in.
This crumble is a peach. It’s also super healthy and Paleo. The gluten-free topping is made with ground walnuts, almond flour, raw honey, vanilla extract, cinnamon, and a dash of salt, and the filling is made with organic fruit, ground flaxseed, and a bit more cinnamon and honey. Feel free to use any fresh berries you can find.
Yep, you read that right: chocolate chip cookie crumble. This simple yet super satisfying dessert is everything you love about the classic cookie, plus warm, rich fruit and fiber-filled oats. We love using dark chocolate chunks in place of the chocolate chips and adding chopped nuts to the topping.
Stone fruit is a fancy way to describe fruits with a large pit (a.k.a. stones). This recipe uses three of our stone fruit favorites—peaches, nectarines, and plums—to create a bright, summery crisp that’ll have you screaming for seconds. Top with cinnamon or vanilla ice cream; rinse and repeat.
Though baking with fresh fruit yields the best results, using frozen can sometimes work just as well. This recipe is proof. Sugar is infused with lavender and brandy (nom), tossed over thawed blackberries, and baked into single-serving crumbles perfect for a dinner party—or party of one.
Do you like oatmeal cookies? Do you like ice cream? Do you like steamy, sweet deliciousness? Great, us too. And so does this crumble. We like using precut mango to shave off some kitchen time and using coconut oil instead of butter.
Rhubarb… so hot right now. But trends aside, it’s a versatile summer fruit that we should all use more often. And it’s actually pretty easy to prepare. Combine fresh raspberries with chopped rhubarb and lemon zest, top with a classic oat topping and your ice cream of choice, and make sure to have a napkin on hand—for the drool and fruit dribbles.