Category: Crumble

Classic Rhubarb Pie

Make this classic rhubarb pie recipe for the taste of summer! It’s sweet tart with a flaky crust and buttery…

A Couple Cooks – Recipes worth repeating.

Make this classic rhubarb pie recipe for the taste of summer! It’s sweet tart with a flaky crust and buttery crumble topping.

Rhubarb Pie

Nothing says summer more than rhubarb pie! This recipe is our new family favorite: the filing is intensely pink and sweet tart, encased in a golden pastry crust and sprinkled with a buttery crumble topping. It’s like a rhubarb crisp and pie, all in one! Watching the sun set with a slice of this pie topped with melty vanilla ice cream will make all your summer dreams complete. Here’s everything you need to transform those green-pink stalks into a dazzling dessert!

Ingredients in this rhubarb pie recipe

If there’s one type of produce that we go mad for in spring and summer, it’s rhubarb. It’s extremely nostalgic for both of us: we grew up eating Grandma’s rhubarb crisp and rhubarb bars. But neither of us had a family pie recipe: until now! Rhubarb pie can be a little tricky, but we have a few tips to make this a no fail recipe. Here’s what you’ll need:

  • 1 Homemade Pie Crust
  • Rhubarb
  • Granulated sugar
  • Cornstarch
  • Vanilla extract
  • Orange zest
  • All-purpose flour
  • Brown sugar
  • Cinnamon
  • Salt
  • Salted butter
Rhubarb pie

The secret to no-fail rhubarb pie

Here’s the thing about fruit pies: the liquid content can vary based on the ripeness of the fruit. Your rhubarb pie might turn out perfectly one day, but the next time you make it it might be too runny. In our recipe testing for this rhubarb pie, we found it’s easy to get a really runny filling! Here’s how to make rhubarb pie not runny and perfectly set:

  • Allow the rhubarb to macerate for 30 minutes. Stir it together with sugar and let it sit at room temperature. This draws out the fruit juices.
  • Pre-cook the filling with cornstarch for 5 to 6 minutes. Cooking the filling on its own gives it time to interact with the cornstarch, making a thick and gooey filling. Don’t cook it too long, or the rhubarb will become mushy: just enough so the juices form into a thick sauce.

That’s it! Pour this filling into the crust and the rhubarb pie comes out perfectly set, every time!

For the crust

The pie crust for this rhubarb pie recipe is our Homemade Pie Crust recipe, which comes out flaky and buttery. Make sure to allow for about 15 minutes for making a homemade pie crust, 15 minutes to chill, and then about 10 minutes to roll it out and place it in the pie plate.

Make sure to use a standard pie plate for this recipe: not deep dish! Instructions for rolling it out are in the linked crust recipe. You can also substitute any pie crust recipe or store-bought pie crust if you prefer!

Strawberry rhubarb
Want to make it strawberry rhubarb? Sub in sliced strawberries for half of the rhubarb!

Rhubarb pie flavor notes

This rhubarb pie recipe is our favorite for a few reasons:

  • Orange zest brings out the sweet tart flavor. You can leave it out, but we’ve found it adds a nice complexity to the filling.
  • The crumble topping seals the deal. The buttery crumble topping is crunchy and adds another pop of sweetness: it’s like eating rhubarb crisp and pie together!
  • The cornstarch helps to make a thick filling. It’s a hefty amount of cornstarch, but you need it here to compensate for the water in the rhubarb. You can use arrowroot powder as a 1:1 substitute for cornstarch.

And that’s it! We hope you’ll enjoy this rhubarb pie recipe for all your summer occasions: like Mother’s Day, 4th of July, and more! Let us know what you think.

Rhubarb pie

More rhubarb recipes

Got more rhubarb? Here are a few more rhubarb recipes we love:

This rhubarb pie recipe is…

Vegetarian.

Print
Rhubarb Pie

Classic Rhubarb Pie

  • Author: Sonja Overhiser
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: 1 pie (8 large or 12 small slices)
Print Recipe

Description

Make this classic rhubarb pie recipe for the taste of summer! It’s sweet tart with a flaky crust and buttery crumble topping.

Ingredients

  • 1 Homemade Pie Crust (or your favorite recipe)
  • 6 cups diced rhubarb (about 2 pounds)
  • 1 ¼ cups granulated sugar
  • ¼ cup cornstarch
  • 2 teaspoons vanilla extract
  • ¼ teaspoon orange zest (or ½ teaspoon lemon zest)
  • ½ cup all-purpose flour
  • ¼ cup light brown sugar, packed
  • ¼ teaspoon cinnamon
  • 1 pinch kosher salt
  • 4 tablespoons salted butter, melted

Instructions

  1. In a large skillet, mix the chopped rhubarb with sugar and place it on the counter. Allow it to sit and macerate at room temperature for 30 minutes while making the pie crust (this extracts the juices of the rhubarb; do not skip this step!). 
  2. Make the pie crust. Refrigerate while you make the topping.
  3. Preheat the oven to 400°F. 
  4. Place the skillet on a burner on the stove. Stir in the cornstarch, orange zest, and vanilla extract. Add medium high heat and cook about 5 to 6 minutes, until the sauce becomes very thick (but not longer, since the rhubarb will cook in the oven). 
  5. Make the crumble topping: In a medium bowl, add the flour, brown sugar, cinnamon, and kosher salt. Mix together with a fork. Pour in the melted butter while mixing with the fork until a crumbly mixture forms. 
  6. Roll out the pie dough, transfer it to a standard 9-inch pie pan, and crimp the edges (following these instructions). Pour in the rhubarb filling. Use your fingers to sprinkle the crumbles evenly over the filling.
  7. Place the pie on a large baking sheet and bake for 15 minutes.
  8. Keep the pie in the oven and turn the oven temperature down to 350°F. Bake for 30 to 40 minutes until the crust and crumble topping are golden. (Check on the pie around 20 minutes and cover with aluminum foil if the crust is getting too brown.)
  9. Remove from the oven. Allow the pie to cool for 3 hours at room temperature before serving.
  • Category: Dessert
  • Method: Baked
  • Cuisine: Dessert
  • Diet: Vegetarian

Keywords: Rhubarb pie, rhubarb pie recipe

A Couple Cooks - Recipes worth repeating.

Perfect Apple Crumble

This apple crumble recipe is really the best! Cozy and classic, it stars a golden, crunchy topping over a layer…

A Couple Cooks – Recipes worth repeating.

This apple crumble recipe is really the best! Cozy and classic, it stars a golden, crunchy topping over a layer of warm-spiced fruit.

Apple crumble

Apple crisp or apple crumble? For us, it’s this perfect Apple Crumble recipe! No need to find that recipe card Grandma scribbled down: this one is just as classic. Golden, crunchy brown sugar crumbles top a sweet tart filling of warm spiced fruit, seasoned with cinnamon, allspice and ginger. Bake this one on repeat all fall and winter, and you’ll never tire of it. It’s sublime as is, but with a scoop of melty vanilla ice cream: it’s heaven.

Ingredients in this apple crumble recipe

This apple crumble recipe is our go-to, and a family favorite that we’re excited to unveil to you. How is it different from apple crisp? Technically, a crisp has oats or nuts in the topping, whereas a crumble only uses butter, flour and sugar. While the lines have blurred in modern definitions, we’ve stuck to the classic definition with this crumble topping. It has the perfect texture and flavor (which we’ve also used in our blueberry crumble and peach crumble). Here’s what you’ll need for this apple crumble recipe:

  • Crisp, sweet tart cooking apples
  • Lemon juice
  • Cornstarch
  • Granulated sugar and light brown sugar
  • All purpose flour
  • Butter
  • Cinnamon, ginger and allspice
  • Baking powder
  • Salt
Apple Crumble recipe

Best apple varieties for apple crumble

Here’s the key to the best apple crumble recipe: use the right apple variety! The best type of apples for cooking are any firm, crisp sweet tart apple variety. A sweet tart apple yields the best flavor, because the acidity makes the flavor pop. A firm, crisp texture is crucial for baking, otherwise the fruit becomes mushy and grainy. Here are a few of the varieties that shine in a basic apple crumble recipe:

  • Pink Lady
  • Honeycrisp
  • Golden Delicious
  • Granny Smith
  • Jonathon or Jonagold
  • Ida Red

There are lots of other great varieties of apples for cooking and baking: ask your grocer or at your apple orchard for what they recommend. What apples to avoid for cooking? Pass on varieties like Gala, Fuji or Red Delicious: they don’t perform well in crisps and crumbles.

Apple crumble

Diet variations

Want to make this apple crumble recipe vegan or gluten-free? Here are a few tips on diet substitutions:

  • Vegan: Use vegan butter instead of butter. You can also use refined coconut oil, but we prefer vegan butter because it gets the topping crispier.
  • Gluten-free: Use almond flour instead of all-purpose flour. The texture is slightly different, but it bakes up crispy. Almond flour cooks faster than all-purpose, so start checking the crumble at 40 minutes. Or, go to Gluten Free Apple Crisp.

Toppings for apple crumble

This apple crumble recipe tastes perfect right out of the pan. But like most crumble recipes, it’s even better topped with vanilla ice cream! But don’t stop there: there are lots of other topping ideas for this tasty treat:

Apple crumble recipe

Leftover storage

Crisps and crumbles hold up well as leftovers. If you don’t eat the whole pan at once, here’s how to store the leftovers:

  • Store at room temperature 1 day loosely covered. This helps to maintain the crispy crumble texture.
  • Refrigerate for up to 4 days. It holds up pretty well in the fridge, and tastes even better when reheated.
  • Freeze up to 3 months. Freeze for up to 3 months in a sealed container. Reheat it in a 350 degree oven until bubbly.

More apple recipes

This apple crumble is one of our favorite desserts…of all time! Here are a few more apple recipes and apple desserts to try:

This apple crumble recipe is…

Vegetarian. For vegan and gluten-free, see the Diet Variations section above.

Print
Apple crumble

Perfect Apple Crumble

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8
Print Recipe

Description

This apple crumble recipe is really the best! Cozy and classic, it stars a golden, crunchy topping over a layer of warm-spiced fruit.

Ingredients

  • 2 pounds sweet tart crisp cooking apples, about 6 cups diced (like Pink Lady, Honeycrisp, Granny Smith, Jonathon or Jonagold)
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch
  • ½ cup granulated sugar
  • 2 teaspoons ground cinnamon, divided
  • ½ teaspoon ginger
  • ½ teaspoon allspice
  • 1 cup all-purpose flour
  • ½ cup light brown sugar, packed
  • ¼ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 7 tablespoons unsalted butter, melted (or vegan butter)

Instructions

  1. Preheat the oven to 375 degrees.
  2. Core, peel and dice the apples into 1/2-inch chunks. Combine the apples with the lemon juice, cornstarch, granulated sugar, 1 ½ tsp cinnamon, ginger, and allspice in a large bowl and toss until well coated.
  3. Make the topping: In a medium bowl, add the brown sugar, ½ teaspoon cinnamon, flour, baking powder and kosher salt. Mix together with a fork. Pour in the melted butter while mixing with the fork until a crumbly mixture forms. Use your fingers to sprinkle the crumbles evenly over the filling.
  4. Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for 1 hour, then serve. Store at room temperature covered for 1 day, refrigerated for 4 days, or frozen for up to 3 months. Reheat in a 350 degree oven until bubbly.
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Apple crumble, apple crumble recipe, recipe for apple crumble

A Couple Cooks - Recipes worth repeating.

Perfect Peach Crisp

This peach crisp recipe with fresh peaches is a classic! It’s got a sweet, vanilla-scented fruit filling and a golden…

A Couple Cooks – Recipes worth repeating.

This peach crisp recipe with fresh peaches is a classic! It’s got a sweet, vanilla-scented fruit filling and a golden crunchy crumble.

Peach Crisp

Here’s a treat for eating al fresco on the porch as the summer sun sets: this Peach Crisp recipe! This nostalgic dessert is pure summer bliss. Ripe, juicy peaches star in a vanilla-scented gooey filling that’s covered with just the right ratio of crunchy golden crumbles. Top with a dollop of melty vanilla ice cream and it’s summer dessert heaven! Recently we enjoyed it on the patio with dinner guests, who helped themselves to seconds…then thirds! Here’s how to make this tasty summer treat.

Ingredients in this peach crisp recipe

Peach crisp is a summer tradition around here (though I grew up eating this fresh peach pie as our seasonal treat). The great part about crisp? It’s simple, requires no baking technique and is a knock-out hit every time you serve it. People never tire of crisp: we promise! Here are the ingredients you’ll need for a good peach crisp recipe:

  • Ripe fresh peaches: don’t compromise on ripeness! See the notes below. You can also substitute frozen peaches in this recipe if desired.
  • Granulated sugar
  • Cornstarch (or arrowroot starch)
  • Lemon juice
  • Vanilla extract
  • Old Fashioned rolled oats
  • All purpose flour
  • Brown sugar
  • Cinnamon
  • Butter (cold)
  • Salt
Peach Crisp

How to ripen peaches

Ripe peaches are key to any peach recipe. At the store, there’s a lot of variation in ripeness: you might find them rock hard or so juicy they’re almost bruising. If they’re even a bit hard, you’ll need a few days to ripen them. Here’s what to do:

  • Place the peaches in a paper bag.
  • Add a banana inside the bag. The banana emits ethylene gas, which helps the peaches ripen at the same time.
  • Gently close the top of the bag and wait 1 to 4 days, depending on the ripeness of the peaches. Check each day by gently squeezing the fruit to see if the flesh feels soft.
Peach Crisp

Tricks for peeling peaches

Traditionally, a peach crisp uses fresh peeled peaches. You can make crisp with skin-on peaches, but it does add an extra texture element that some eaters might not enjoy. Here’s what to know about peeling peaches: you can’t use a vegetable peeler! It destroys the delicate fruit in the process. Here’s a quick way to perfectly peel peaches (which I learned from my mom in this peach pie recipe):

  • Boil batches of peaches for 45 seconds each. Drop 3 peaches into a pot of boiling water, so that the water fully covers them and boil for 45 seconds.
  • Place into ice water. Remove the peaches from the water with a slotted spoon and transfer them to a bowl of ice water. Drop in the next batch and repeat.
  • Pull off the skin with your fingers. Once the peaches are cooled, use a sharp knife to puncture the skin of the peach, then peel it off in large sheets with your fingers.

Make it gluten-free or vegan

Want to make this peach crisp recipe work for gluten-free or vegan diets? Here are a few easy substitutions that work perfectly:

  • Use almond flour for gluten-free. Almond flour is perfect for crisp recipes: it makes an even crunchier crumble topping.
  • Substitute vegan butter or coconut oil for vegan. Vegan butter is the best option for the crunchiest crumble. Coconut oil comes out softer and not quite as crisp. We recommend refined coconut oil, which has a subtler coconut flavor.
Peach Crisp

Leftover storage info

Got a big pan of peach crisp and want to save it? This dessert saves well at room temperature, refrigerated or frozen.

  • It can stand for 1 day covered at room temperature. The topping stays crisp with this method.
  • Refrigerate for up to 3 days. It holds up pretty well in the fridge, and tastes even better when reheated.
  • Freeze up to 3 months. You can freeze peach crisp for up to 3 months in a sealed container. Reheat it in a 350 degree oven until bubbly and the topping is crisp.

More peach recipes

When it’s the season, make all the peach recipes! Here are some favorites you’ll love:

This peach crisp recipe is…

Vegetarian. For gluten-free and vegan, see the substitution notes in the recipe below.

Print
Peach crisp

Perfect Peach Crisp

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings
Print Recipe

Description

This peach crisp recipe is a classic! It’s got a sweet, vanilla-scented fruit filling and a golden crunchy crumble.

Ingredients

  • 5 cups sliced ripe peaches (2 ½ pounds; about 5 large or 7 medium)*
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • ¾ cup Old Fashioned rolled oats
  • ¾ cup all purpose flour (or almond flour for gluten-free)
  • ½ cup brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • 8 tablespoons cold salted butter (or coconut oil or vegan butter)
  • Vanilla ice cream, to serve (required!)

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Peel the peaches: Prepare a medium saucepan of boiling water. Drop 3 peaches into the pot so that the water fully covers them and boil for 45 seconds. Remove the peaches from the water with a slotted spoon and transfer them to a bowl of ice water. Drop in the next batch and repeat. Once the peaches are cooled, use a sharp knife to puncture the skin of the peach, then peel it off in large sheets with your fingers. Repeat until all peaches are peeled.
  3. Make the filling: Slice the peaches. In a medium bowl, mix them with the granulated sugar, cornstarch, vanilla extract, and lemon juice, then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
  4. Make the topping: In a medium bowl, mix together the oats, flour, brown sugar, cinnamon, and kosher salt. Cut the butter into small pieces and then use your hands to mix it into the oats until fully distributed and a crumbly dough forms. It may take a while so be patient; you can also use a fork or pastry cutter if you prefer. (If using coconut oil, it can be room temperature; use the same method to add it.) Pour the crumble on top and smooth it into an even layer with your fingers.
  5. Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for 30 minutes to 1 hour, then serve warm. You can leave out your crisp on the counter for up to 1 day (covered, at night) so the crisp topping can stay crisp. After 1 day, refrigerate any leftovers. It also freezes well for several months in a sealed container; reheat it in a 350 degree oven until bubbly and the topping is crisp.

Notes

*This recipe also works with the same amount of sliced frozen peaches.

  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Peach crisp, peach crisp recipe, peach crisp recipes, peach crisp with fresh peaches

A Couple Cooks - Recipes worth repeating.

Classic Rhubarb Crisp

This rhubarb crisp recipe has a golden, crunchy crumble topping and a gooey, sweet tart filling. It’s just the best!…

A Couple Cooks – Recipes worth repeating.

This rhubarb crisp recipe has a golden, crunchy crumble topping and a gooey, sweet tart filling. It’s just the best!

Rhubarb crisp

Here’s spring and summer’s best treat, if you can find a bunch of those magical pinkish-green stalks: Rhubarb Crisp! This homey dessert is absolute summer nostalgia: each bite is a burst of gooey, sweet tart candy topped with a golden oat crumble. Top it with melty vanilla ice cream, and there’s nothing better than scooping up heaping mouthfuls on a summer’s evening. Here’s our favorite rhubarb crisp recipe that will wow everyone.

Ingredients in this rhubarb crisp recipe

This rhubarb crisp recipe is just sweet enough, with a hearty oat crumble and a gooey rhubarb filling. A couple secrets? A heavy dose of oats keeps the crumble textured and crunchy, and hint of orange zest makes the filling pop. It’s not required, but it adds just the right subtle sophistication. Here’s what you’ll need:

  • Rhubarb
  • Granulated sugar
  • Cornstarch (or arrowroot starch)
  • Orange zest (optional)
  • Vanilla extract
  • Old Fashioned rolled oats
  • All purpose flour
  • Brown sugar
  • Cinnamon
  • Butter
  • Salt
Rhubarb crisp

Keys to the flavor and texture

This apple crisp recipe with oats is pristine: it’s just what you’d expect in a classic, but a little bit elevated. Here are a few notes on what makes it so divine:

  • Orange zest accentuates the sweetness. Acidity in desserts is like salt in savory food: it makes the flavors shine! Here the citrus zest strikes just the right balance with the sugar. Don’t have it? You can use lemon zest or simply remove.
  • The right ratio of butter to oats makes the crumble topping. A good rhubarb crisp recipe should have a topping that’s crumbly and crisp: not crunchy, soft, or soggy. This one has just the right ratio of butter and oats for that signature texture. (It’s crunchier than the one I grew up with, which didn’t have oats!)
  • Cornstarch helps the filling have a thick texture. We’ve found cornstarch works best to create a gooey texture (versus flour). The rhubarb releases a lot of liquid while baking. Don’t want to use cornstarch? Use arrowroot powder, which works in the same way.

Variations: vegan and gluten-free rhubarb crisp

Want to make a vegan or gluten-free rhubarb crisp? Here are a few easy substitutions that make this recipe work for almost any diet:

  • Substitute almond flour for gluten-free. Crisp recipes are easy to make gluten-free using almond flour! It works well in a crumble topping, especially because it becomes slightly crispy when baked.
  • Substitute vegan butter or coconut oil for gluten-free. Vegan butter is the best option. You can also use room temperature coconut oil, though the topping comes out softer and not quite as crisp. We recommend refined coconut oil, which has a subtler coconut flavor.
Rhubarb crisp

Make it a strawberry rhubarb crisp

Want to use that classic combination of sweet red berries and rhubarb? You can do that too! Simply substitute 1 pound of the rhubarb with 1 pound strawberries, or about 3 cups sliced. If you’d like, you can lower the sugar in the filling slightly (we’d try a scant 2/3 cup).

Leftover storage info

Want to save rhubarb crisp leftovers? Here’s what to do:

  • It can stand for 1 day at room temperature (covered). The topping stays crisp with this method.
  • Refrigerate for up to 3 days. It holds up pretty well in the fridge, and tastes even better when reheated.
  • Freeze up to 3 months. You can freeze this rhubarb crisp for up to 3 months in a sealed container. Reheat it in a 350 degree oven until bubbly and the topping is crisp.
Rhubarb crisp

More rhubarb recipes

You’ve got to capitalize on the season when you can find rhubarb! Here are a few recipes we love:

This rhubarb crisp recipe is…

Vegetarian. For gluten-free and vegan, see the substitutes in the recipe below.

Print
Rhubarb crisp

Classic Rhubarb Crisp

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8
Print Recipe

Description

This rhubarb crisp recipe has a golden, crunchy crumble topping and a gooey, sweet tart filling. It’s just the best!

Ingredients

  • 2 pounds rhubarb (6 cups chopped)*
  • 2/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • ¼ teaspoon orange zest (optional; or ½ teaspoon lemon zest)
  • 2 teaspoons vanilla extract
  • ¾ cup Old Fashioned rolled oats
  • ¾ cup all purpose flour (or almond flour for gluten-free)
  • ½ cup brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • 8 tablespoons cold salted butter (or coconut oil or vegan butter for vegan)

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Make the filling: Chop the rhubarb into ½ inch pieces. Mix it with the granulated sugar, cornstarch, orange zest and vanilla extract in a bowl, then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
  3. Make the topping: In a medium bowl, mix together the oats, flour, sugar, cinnamon, and kosher salt. Cut the butter into small pieces and then use your hands to mix it into the oats until fully distributed and a crumbly dough forms. It may take a while so be patient; you can also use a fork or pastry cutter if you prefer. (If using coconut oil, it can be room temperature; use the same method to add it.) Pour the crumble on top and smooth it into an even layer with your fingers.
  4. Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for 30 minutes to 1 hour, then serve warm. You can leave out your crisp on the counter for up to 1 day (covered, at night) so the crisp topping can stay crisp. After 1 day, refrigerate any leftovers. This crumble also freezes well for several months in a sealed container; reheat it in a 350 degree oven until bubbly and the topping is crisp.

Notes

*For a strawberry rhubarb crisp, simply use 1 pound (3 cups sliced) strawberries with 1 pound (3 cups chopped) rhubarb.

  • Category: Dessert
  • Method: Baked
  • Cuisine: Dessert
  • Diet: Vegetarian

Keywords: Rhubarb crisp, rhubarb crisp recipe, rhubarb crumble

A Couple Cooks - Recipes worth repeating.

Classic Apple Crisp Recipe

This easy apple crisp recipe with oats is classic! Golden crumbles sit atop a luscious, warm-spiced fruit filling. Cakes, cookies…

A Couple Cooks – Recipes worth repeating.

This easy apple crisp recipe with oats is classic! Golden crumbles sit atop a luscious, warm-spiced fruit filling.

Apple Crisp Recipe

Cakes, cookies and brownies are easy to pass up for us. But crisp? Give us a good old apple crisp and we’re sure to cave! This apple crisp recipe with oats is absolutely classic, harnessing all that cozy nostalgia of the season. The crumble topping is the ideal texture: crispy but not crunchy, and buttery but not soft. The fruit layer below will make your heart sing: cinnamon, a hint of ginger and allspice set off just a hint of orange and lemon zest.

Best types of apples for an apple crisp

The best apples for an apple crisp recipe? Firm, crisp cooking apples. A sweet tart apple yields the best flavor, because the acidity makes the flavor pop. (Acidity is to desserts what salt is to savory food: we’ll get to that more later!). Here are a few of the varieties that shine in a basic apple crisp recipe:

  • Honeycrisp
  • Golden Delicious
  • Granny Smith
  • Jonathon or Jonagold
  • Ida Red

Even better, use a mix of apples! You can infuse even more nuance in flavor by using different varieties. We like to use a mix of Golden Delicious and Jonagold, which are easy to find apple picking here in Indiana.

Apple Crisp with Oats

How to core and chop apples…fast!

When you go to make the filling for this apple crisp recipe, you can ditch that apple corer and slicer. (In fact, we finally threw ours in the trash.) Why? Use this easy way to cut apples, which is so much faster:

  • Slice off each of the four sides: Holding the core of the apple, use a large chef’s knife to slice off four sides of the apple, cutting as close to the core as possible. Discard the core.
  • Cut into chunks: Take one of the quarters and place it flat side down. Then slice in half and cross-wise to dice. Repeat with all four quarters!

Cut and apple this way, and it’s just as fast as with an apple corer. (Of course, if you have one of those fancy apple-corer-peeler-slicers, use that instead).

Keys to this apple crisp recipe

This apple crisp recipe with oats is pristine: it’s just what you’d expect in a classic, but a little bit elevated. Here are a few notes on what makes it so divine:

  • Orange and lemon zest accentuate the sweetness. Acidity in desserts is like salt in savory food: it makes the flavors shine! Here the citrus zest (and a little lemon juice) strike just the right balance with the sugar.
  • Cinnamon, ginger and allspice add a cozy flair. There’s a hefty dose of cinnamon, then a hint of ginger and allspice. Keep in mind: the ginger flavor increases when refrigerated if you save leftovers.
  • The right ratio of butter to oats makes the crumble topping. A good apple crisp recipe should have a topping that’s crumbly and crisp: not crunchy, soft, or soggy. This one has just the right ratio of butter and oats for that signature texture.
Easy Apple Crisp

Customize the sugar to taste

This apple crisp recipe has a little variation on the sugar level in the filling. Here’s what to know:

  • Use ⅓ cup sugar for a sweet tart crisp. This also is perfect if you are planning to serve with vanilla ice cream.
  • Use ½ cup sugar for a sweet crisp. If you’re a sweet dessert lover, go up to ½ cup sugar. It’s sweet but not overly sweet.

Variations: vegan and gluten-free

Want to make a vegan apple crisp recipe or gluten-free apple crisp recipe? Here are a few easy substitutions that make this recipe work for almost any diet:

  • Substitute almond flour for gluten-free. Crisp recipes are easy to make gluten-free using almond flour! It works well in a crumble topping, especially because it becomes slightly crispy when baked.
  • Substitute vegan butter or coconut oil for gluten-free. The vegan substitutes don’t get nearly as crisp of a topping, but it works! Vegan butter is the best option. You can also use room temperature coconut oil, though the topping comes out softer. We recommend refined coconut oil, which has a subtler coconut flavor.
Easy apple crisp recipe

Toppings for this easy apple crisp recipe

You might think vanilla ice cream when it comes to apple crisp, and that’s fantastic. But here are a few other options for getting creative:

Leftover storage info

Want to save leftovers of this apple crisp? Here’s what to know about storage:

  • Refrigerate for up to 3 days. The topping holds up pretty well in the fridge, and even better when reheated.
  • Freeze up to 3 months. You can freeze it for up to 3 months in a sealed container. Reheat it in a 350 degree oven until bubbly and the topping is crisp.

More apple recipes & desserts

There are so many apple recipes to try once you’ve made apple crisp! Here are a few more apple desserts to try:

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Apple Crisp

Classic Apple Crisp

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 to 8 servings
  • Diet: Vegetarian
Print Recipe

Description

This easy apple crisp recipe with oats is classic! Golden crumbles sit atop a luscious, warm-spiced fruit filling.

Ingredients

  • 6 (2 pounds) medium to large cooking apples
  • 2 tablespoons lemon juice, plus 1 teaspoon lemon zest
  • 1 teaspoon orange zest
  • 1/3 to 1/2 cup granulated sugar*
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon each ginger and allspice
  • ¾ cup all-purpose flour (or almond flour for gluten-free)
  • ¾ cup Old Fashioned rolled oats
  • ½ cup packed brown sugar
  • ¼ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 8 tablespoons cold unsalted butter (or vegan butter or room temperature refined coconut oil for vegan)

Instructions

  1. Preheat the oven to 375 degrees.
  2. Core, peel and cut the apples into 1/2-inch chunks. Combine the apples with the lemon juice, lemon zest, orange zest, granulated sugar*, cinnamon, ginger, and allspice in a large bowl and toss until well coated.
  3. In a separate bowl, make the crumble topping: stir together the flour, oats, brown sugar, and kosher salt. Add the vanilla and stir. Cut the butter into small pieces and add it to the to bowl. Use your hands to mix it into the dry ingredients until fully distributed and a crumbly dough forms. It may take a while, so be patient; you can also use a pastry cutter or fork if you prefer.
  4. Grease a 9 x 9-inch (or equivalent size) baking dish. Place the apple filling in the bottom, then evenly distribute the crumble over the top.
  5. Bake for 45 to 50 minutes until browned and bubbly. Allow to cool slightly, then serve with Greek yogurt sweetened with maple syrup, whipped cream or ice cream. Stores refrigerated for 3 days or freeze up to 3 months in a sealed container. Reheat it in a 350 degree oven until bubbly and the topping is crisp.

Notes

*If you prefer a sweet tart apple crisp, go for ⅓ cup sugar (also good if you’re planning to top it with vanilla ice cream). Use ½ cup sugar for a sweet apple crisp.

  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: Apple crisp recipe, apple crisp with oats, easy apple crisp, easy apple crisp recipe

A Couple Cooks - Recipes worth repeating.

Peanut Butter and Strawberry Crumble.

This peanut butter jelly crumble has all of the flavors of your nostalgic PB&J. A strawberry filling mimics the jelly and the topping is loaded with creamy peanut butter flavor. Juicy berries and crisp peanut butter topping? Sign me up.  Today I have an essential fruity dessert for you that everyone goes wild over! This […]

The post Peanut Butter and Strawberry Crumble. appeared first on How Sweet Eats.

This peanut butter jelly crumble has all of the flavors of your nostalgic PB&J. A strawberry filling mimics the jelly and the topping is loaded with creamy peanut butter flavor. Juicy berries and crisp peanut butter topping? Sign me up. 

Today I have an essential fruity dessert for you that everyone goes wild over!

peanut butter and strawberry crumble

This peanut butter strawberry crisp is essentially the perfect peanut butter jelly dessert that tastes delicious and may send you into a spin of nostalgia at the same time! 

I’m here for it.

strawberries in sugar

Important questions first: what flavor of jelly is your favorite when it comes to good old fashioned PB & J? 

I’m strictly a strawberry jelly/jam person and always have been. My brothers only loved grape jelly so that’s what my mom bought growing up, meaning I pretty much never ate PB&J. Unless I managed to sneak in a jar of strawberry!

These days I love to do a grown up version of peanut butter & jelly using all sorts of jam flavors (if you’re new here, american spoon is my favorite forever!), but strawberry would still be my number one.

peanut butter crumble

One of my favorite desserts to make is my strawberry cobbler. Or even my strawberry cobbler bars. Summer strawberries are just so sweet and candy-like, and while we enjoy them fresh nonstop, making a dessert out of them to serve with ice cream is one of the best seasonal treasures.

strawberry filling in a dish

While I adore cobblers, crisp is really fantastic because of the TEXTURE!! The crunchy, crispy bits that top the warm syrupy fruit are the best flavor crunch explosion ever. 

peanut butter and strawberry crumble

Now, there isn’t actually jelly in this crisp. The fruit cooks into a syrupy, almost jam-like mixture that mimics our jelly. You could add a few spoonfuls of your favorite jelly if you really wanted to! 

The crisp topping has peanut butter mixed in along with the butter and is so savory and delicious.

Then, you can add a little swirl of peanut butter on top to really take things over the edge!

peanut butter jelly crumble

While this is delicious on its own, the key is serving it warm with vanilla ice cream. 

Oh my gosh.

The peanut buttery crisp and the warm fruit all mixing into with melty vanilla ice cream? It’s seriously heaven in a dish. If you’re a fruit dessert person (you know the kind!) then you will freak over this.  (more…)

The post Peanut Butter and Strawberry Crumble. appeared first on How Sweet Eats.

Classic Blackberry Crisp

This blackberry crisp recipe (aka blackberry crumble) has a crunchy oat topping and sweet berry filling. It’s the best way to end a summer meal! What’s better than a sweet berry crisp on a summer evening? There’s something this simple dessert that’s quintessential summer, the perfect ending to a shrimp boil or grilled meal. Here’s our best nostalgic Blackberry Crisp recipe, aka the Blackberry Crumble! It’s just sweet enough, filled with sweet berries with a hint of orange and vanilla, and a crunchy oat crumble topping. Even better: you can make it with fresh or frozen berries! Use it with fresh summer berries from the market, or try it with the frozen variety. Ready to get baking? Elements in this blackberry crisp (aka crumble) This blackberry crisp (aka blackberry crumble) is easy to make, and it has several great features that take it from good to great. Here’s what to know about baking up this sweet berry dessert: You can use fresh or frozen berries! Fresh blackberries can be expensive, so frozen is a great economical option. Keep in mind fresh berries are slightly sweeter than frozen. The filling features orange zest and vanilla for next level flavor. These make the berry […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This blackberry crisp recipe (aka blackberry crumble) has a crunchy oat topping and sweet berry filling. It’s the best way to end a summer meal!

Blackberry crisp

What’s better than a sweet berry crisp on a summer evening? There’s something this simple dessert that’s quintessential summer, the perfect ending to a shrimp boil or grilled meal. Here’s our best nostalgic Blackberry Crisp recipe, aka the Blackberry Crumble! It’s just sweet enough, filled with sweet berries with a hint of orange and vanilla, and a crunchy oat crumble topping. Even better: you can make it with fresh or frozen berries! Use it with fresh summer berries from the market, or try it with the frozen variety. Ready to get baking?

Elements in this blackberry crisp (aka crumble)

This blackberry crisp (aka blackberry crumble) is easy to make, and it has several great features that take it from good to great. Here’s what to know about baking up this sweet berry dessert:

  • You can use fresh or frozen berries! Fresh blackberries can be expensive, so frozen is a great economical option. Keep in mind fresh berries are slightly sweeter than frozen.
  • The filling features orange zest and vanilla for next level flavor. These make the berry flavor pop and add nuance! Take one bite and you’ll be amazed.
  • The crumble is easy to customize to various diets. It’s got butter and flour, but there are easy swaps to make it vegan and gluten free (see below).
  • Pecans and cinnamon are a must! These texture and flavor elements round out the crunchy crumble.
Blackberry crisp

What’s the difference between a crisp and crumble, anyway?

Well, it’s matter of terminology. There was originally a difference between a blackberry crisp and a blackberry crumble. A crisp had oats, whereas a crumble did not (per The Kitchn). So, the crisp topping was crunchier because of the oats!

Today sometimes in the US people are specific about terms, but the difference has really faded over time. You can use either one interchangeably! In the UK, Australia and New Zealand, the term “crumble” is used to encompass both types of desserts.

Mix the layers, then bake until golden brown

The great thing about a blackberry crumble or crisp? There’s no technique involved. Mix the berries and filling ingredients, mix the topping, layer and bake! Easy as that. Here are a few tips to this process:

  • Run frozen berries under warm water. If you’re using frozen berries, this partially thaws them. They don’t need to be fully thawed before baking.
  • Bake time varies based on your oven, baking dish, and berries! Simply bake until golden brown. The bake time will be different every time depending on those variables. Our recipe testers had bake times between 30 minutes and 1 hour, though for most it was around 50 minutes.
  • If it’s not golden, keep going! You’re looking for that golden hue. If the oats look pale, keep going.
Blackberry crumble

Make a vegan or gluten free blackberry crisp

This recipe is very customizable to various diets and preferences. Here are a few substitutes that work just as well as the original recipe:

  • Gluten free crisp: use almond flour. Almond flour works perfectly as a substitute for flour in a crisp or crumble recipe. In fact, it becomes even crispier!
  • Vegan crisp: use vegan butter or coconut oil. Vegan butter is best for the crispiest texture; coconut oil also works.
  • Other sugars also work! Prefer coconut sugar? That works too. Using maple syrup makes for a softer crisp topping because it adds liquid. If you’re ok with a softer crisp topping, you can use it: but we prefer sugar here for the correct texture.
  • Use more orange zest. For a blackberry orange crumble, double the orange zest! It’s deliciously citrusy.

Other variations: berry crisp, peach blackberry crisp, etc!

Other ways to vary a blackberry crumble: change up the berries! There are lots of ways to flex this recipe, depending on the fruit you have on hand. Here are some ideas:

  • Mixed berry crisp: Use fresh or frozen mixed berries instead!
  • Raspberry crisp: Use raspberries in place of blackberries
  • Peach blackberry crisp: Use half berries and half peeled sliced peaches
  • Blackberry basil crisp: Add 3 tablespoons chopped fresh basil to the filling
  • Blackberry mint crisp: Add 3 tablespoons chopped fresh mint to the filling
Blackberry crisp

Toppings for blackberry crumble

You can eat this blackberry crisp plain, but it’s even tastier with a little topping! Here are some of our favorite ideas:

Freeze the leftovers!

Got leftovers? Freeze them! You can freeze this blackberry crisp for up to 3 months in a sealed container. Reheat it in a 350 degree oven until bubbly and the topping is crispy. It’s not quite as good as fresh, but it’s close!

This blackberry crisp recipe is…

Vegetarian. For gluten-free, vegan, plant-based, and dairy-free, see the recipe below.

Print
Blackberry crisp

Classic Blackberry Crisp

1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings
  • Diet: Vegetarian
Print Recipe

Description

This blackberry crisp (aka blackberry crumble) has a crunchy oat topping and sweet berry filling. It’s the best way to end a summer meal!

Ingredients

For the filling

  • 2 pounds blackberries, fresh or frozen: or a mix of blackberries and other berries or peeled sliced peaches (6 cups)
  • 1/2 cup granulated sugar (or coconut sugar)
  • 2 tablespoons cornstarch (or arrowroot powder)
  • 1/4 teaspoon orange zest* (or 1/2 teaspoon lemon zest)
  • 1 tablespoon vanilla extract

For the crumble / crisp topping

  • 3/4 cup old fashioned oats
  • 1/2 cup all purpose flour or almond flour
  • 1/3 cup granulated sugar (or coconut sugar)
  • 1/2 teaspoon cinnamon
  • 1/4 cup chopped pecans (or walnuts)
  • 1/4 teaspoon kosher salt
  • 6 tablespoons cold salted butter (or coconut oil or vegan butter for vegan)

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Make the filling: Or if using frozen, run the berries under warm water for about 1 minute in a strainer (they will still be frozen on the inside but starting to thaw). Then mix with the filling ingredients in a bowl, then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
  3. Make the topping: In a medium bowl, mix together the oats, flour, sugar, cinnamon, nuts and kosher salt. Cut the butter into small pieces and then use your hands to mix it into the oats until fully distributed and a crumbly dough forms. It may take a while so be patient; you can also use a pastry cutter if you prefer. (If using coconut oil, it can be room temperature; use the same method to add it.) Pour the crumble on top and smooth it into an even layer with your fingers.
  4. Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly (this will vary based on your oven and berries: it may be shorter or longer so keep an eye on it). Cool for 30 minutes to 1 hour, then serve warm. If desired, top with whipped cream and mint leaves. You can leave out your crisp on the counter for up to 1 day (covered, at night) so the crisp topping can stay crisp. After 1 day, refrigerate any leftovers. This crumble also freezes well for several months in a sealed container; reheat it in a 350 degree oven until bubbly and the topping is crisp.

Notes

*For a very forward orange flavor, use 1/3 to 1/2 teaspoon orange zest.

  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: Blackberry crisp, blackberry crumble

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Classic Strawberry Crumble

This strawberry crumble (aka strawberry crisp) is the only recipe you need! The big berry flavor and oat topping make a recipe you’ll bake up again and again. Wow. That’s what we hope you’ll say when you taste our perfect strawberry crumble recipe! There’s the strawberry filling, scented with orange zest and vanilla until the berries pop. There’s the crunchy crumble topping, hearty and homey with oats and walnuts. It’s simple, but all together it makes a true symphony of flavor: far greater than the sum of its parts. Even better: you can make it using fresh or frozen berries! This makes it a dessert you can whip up on moments notice. It also works for various diets. Whatever the case: it’s a true stunner. Keys to the best strawberry crumble, aka strawberry crisp Did you grow up with a great strawberry crumble recipe? Or strawberry crisp? The humble crumble or crisp is one of our favorite desserts to make. Why? There’s no precision required and it’s so satisfying. We’d choose it over pie or cake any day. I created this recipe in honor of Alex’s birthday in early spring. I was craving berries but with none in sight, I […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This strawberry crumble (aka strawberry crisp) is the only recipe you need! The big berry flavor and oat topping make a recipe you’ll bake up again and again.

Strawberry Crumble

Wow. That’s what we hope you’ll say when you taste our perfect strawberry crumble recipe! There’s the strawberry filling, scented with orange zest and vanilla until the berries pop. There’s the crunchy crumble topping, hearty and homey with oats and walnuts. It’s simple, but all together it makes a true symphony of flavor: far greater than the sum of its parts. Even better: you can make it using fresh or frozen berries! This makes it a dessert you can whip up on moments notice. It also works for various diets. Whatever the case: it’s a true stunner.

Keys to the best strawberry crumble, aka strawberry crisp

Did you grow up with a great strawberry crumble recipe? Or strawberry crisp? The humble crumble or crisp is one of our favorite desserts to make. Why? There’s no precision required and it’s so satisfying. We’d choose it over pie or cake any day. I created this recipe in honor of Alex’s birthday in early spring. I was craving berries but with none in sight, I opted for frozen instead! Here are the keys to this strawberry crisp:

  • Use fresh or frozen berries! This means you can store berries in your freezer and whip up a crumble anytime…no need to wait for strawberry season.
  • Orange zest and vanilla add complexity to the filling. These make the berry flavor pop and add nuance! Take one bite and you’ll be amazed.
  • Butter, nuts and cinnamon make for the best crumble. The crisp topping has the perfect crunch: butter is the crispiest (but see the dietary notes below). A handful of nuts makes it even crunchier, but that’s optional.
Strawberry crisp

Bake until golden brown: timing may vary!

Throw these layers together and bake in a 350 degree oven: easy as pie! (Or crumble. Ha!) There are a few notes to consider around bake time:

  • Bake until the top is golden brown: the timing varies based on your oven, baking dish, and berries! The bake time will be different every time depending on those variables. Our recipe testers had bake times between 30 minutes and 1 hour, though for most it was around 50 minutes.
  • If it’s not golden, keep going! You’re looking for that golden hue. If the oats look pale, keep going.

What people are saying

This strawberry crumble recipe was tested by a few recipe testers (thanks to our Instagram community!). Here’s what we heared:

  • “Wow! This strawberry crumble is absolutely delicious! I love the touch of orange and the vanilla extract in the filling. Delicious!” -Sarah
  • “This is SOOOO GOOOD!!! Perfectly crispy on top and the strawberries were set. Love it!” -Katy

Let us know what you think in the comments below! We can’t wait to hear.

Strawberry crumble recipe

Strawberry crisp variations: vegan, gluten free, etc!

What about dietary variations: can you make a gluten free strawberry crisp, or a vegan strawberry crumble? Yes and yes. Here’s what to do:

  • Use almond flour for gluten free. Almond flour works perfectly as a substitute for flour in a crisp or crumble recipe. In fact, it becomes even crispier than with all purpose!
  • Use vegan butter or coconut oil for vegan. Vegan butter is a bit closer to a traditional crisp texture. Or you can use coconut oil: it’s also delicious, just a little softer.
  • Use coconut sugar or another solid sugar substitute. Use your favorite solid sugar. Using maple syrup makes for a softer crisp topping, so we typically steer away from it: but you can use it if desired! It does work well in the filling.
  • Use more orange zest. For a strawberry orange crumble, double the zest!

What’s the difference between a crisp and crumble, anyway?

Not much! There was originally a difference between a strawberry crisp and a strawberry crumble, but that distinction has faded over time. Today, most people use these terms interchangeably! The original difference between the two was that a crisp had oats, whereas a crumble would not (per The Kitchn). Hence, the crisp was crispier because of the oats! You can use either term for this dessert now: so just pick your favorite!

Strawberry crisp recipe

Toppings for this strawberry crumble

Last up: how to top this strawberry crumble recipe? Let us count the ways. It’s actually extremely delicious without a topping. But you can also add one of the following tasty options to take this strawberry crisp over the top:

This strawberry crisp / crumble recipe is…

Vegetarian. For gluten-free, vegan, plant-based, and dairy-free, see the notes in the recipe below.

Print
Strawberry Crumble

Classic Strawberry Crumble (or Crisp!)

1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings
  • Diet: Vegetarian
Print Recipe

Description

This strawberry crumble is the only recipe you need! The big berry flavor and crisp topping make a recipe you’ll bake up again and again.

Ingredients

For the filling

  • 2 pounds strawberries, fresh or frozen (about 6 1/2 cups whole)
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon orange zest* (or 1/2 teaspoon lemon zest)
  • 1 tablespoon vanilla extract

For the crumble / crisp topping

  • 3/4 cup old fashioned oats
  • 1/2 cup all purpose flour or almond flour
  • 1/3 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup chopped walnuts or pecans (optional)
  • 1/4 teaspoon kosher salt
  • 6 tablespoons cold salted butter (or coconut oil or vegan butter for vegan)

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Make the filling: Quarter the fresh berries. Or if using frozen, run the berries under warm water for 1 minute in a strainer. Then mix with the filling ingredients in a bowl, then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
  3. Make the topping: In a medium bowl, mix together the oats, flour, sugar, cinnamon, and kosher salt. Cut the butter into small pieces and then use your hands to mix it into the oats until fully distributed and a crumbly dough forms. It may take a while so be patient; you can also use a pastry cutter if you prefer. (If using coconut oil, it can be room temperature; use the same method to add it.) Pour the crumble on top and smooth it into an even layer with your fingers.
  4. Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly (this will vary based on your oven and berries: it may be shorter or longer so keep an eye on it). Cool for 30 minutes to 1 hour, then serve warm. You can leave out your crisp on the counter for up to 1 day (covered, at night) so the crisp topping can stay crisp. After 1 day, refrigerate any leftovers.

Notes

*For a very forward orange flavor, use 1/3 to 1/2 teaspoon orange zest.

  • Category: Dessert
  • Method: Baked
  • Cuisine: Crisp

Keywords: Strawberry crumble, Strawberry crumble recipe, Strawberry crisp, Strawberry crisp recipe

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Lemon Curd Crumb Cake

Lemon Curd Crumb Cake
I do a lot of baking with citrus in the spring. The bright, zesty flavors of lemon and limes (among others) are perfect for brightening up baked goods. This Lemon Curd Crumb Cake is the perfect dish to bake for a spring brunch – but it is easy …

The post Lemon Curd Crumb Cake appeared first on Baking Bites.

Lemon Curd Crumb Cake
I do a lot of baking with citrus in the spring. The bright, zesty flavors of lemon and limes (among others) are perfect for brightening up baked goods. This Lemon Curd Crumb Cake is the perfect dish to bake for a spring brunch – but it is easy enough that you can whip it up that you don’t need to wait for a crowd to serve it! The moist sour cream coffee cake has a generous swirl of lemon curd running through it and is topped with a buttery streusel!

The coffee cake has a dense and tender crumb, enriched with plenty of sour cream. I prefer using a full fat sour cream in this recipe to get the maximum tenderness in the cake, but it works with lowfat sour cream, too. In the event you don’t have sour cream on hand, you can substitute plain, full fat yogurt. I added a couple of teaspoons of vanilla to the cake batter to give it a wonderfully round flavor. It’s good on its own, but it is a great canvas for other ingredients, like lemon curd.

You can use homemade lemon curd in this recipe or pull a jar of prepared lemon curd out of your pantry. The lemon curd should be dolloped on top of the cake batter in small spoonfuls after the batter is spread evenly in the pan. Next, take a knife and gently swirl the lemon curd into the cake batter. You want to have an even distribution of lemon curd over the cake, but you don’t want to swirl it to the point where it has been stirred in, so swirl gently!

Finally, the crumb topping is sprinkled over the curd before baking. The streusel is easy to make and has a nice sweetness, with a faint hint of salt that makes it downright addictive.

The cake is ready to eat as soon as it has cooled down. I recommend lining the pan with lightly grease aluminum foil or parchment paper, as the lemon curd can stick to the edges of the pan during baking. Lining the pan also means that you can simply lift the liner to easily remove the whole cake in one go! The cake will keep for several days after baking if stored in an airtight container.

Lemon Curd Crumb Cake
2 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter, room temperature
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
2/3 cup prepared lemon curd

Crumb Topping
1/2 cup all purpose flour
1/2 cup sugar
1/2 tsp salt
4 tbsp butter, room temperature

Preheat oven to 350F.
Make the cake: Line a 9-inch square baking pan with aluminum foil or parchment paper and lightly grease.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together butter and sugar until light. Beat in eggs, one at a time, followed by the vanilla extract. Stir in half of the flour mixture, followed by the sour cream. Stir in the remaining flour mixture and mix until batter is just combined with no streaks of dry ingredients remaining. Pour into prepared pan and spread into an even layer.
Dollop small spoonfuls of lemon curd all over the cake batter. Working gently, use a butter knife to swirl the curd lightly into the cake batter. Set aside while you prepare crumb topping.
Make the topping: In a medium bowl, whisk together flour, sugar and salt. Add softened butter and cut in using a fork until mixture resembles wet sand. Grab handfuls of the crumb mixture and squeeze them in the palm of your hand to form clumps. Sprinkle evenly over the top of the lemon curd.
Bake for about 40 minutes, or until a toothpick inserted into the cake comes out with only a few moist crumbs and the top of the cake springs back when lightly pressed.

Serves 9-12

The post Lemon Curd Crumb Cake appeared first on Baking Bites.

Easy Apple Crumble

What’s better than a big pan of apple crumble? This easy recipe fills a 9 x 13 inch pan with crunchy topping and a gingery apple filling. Growing up with an apple tree in my backyard, my family would hours making and freezing homemade applesauce and canning apple butter. To keep us going, my mom would make her signature apple crisp. We’d shovel in forkfuls with vanilla ice cream running down our chins. And now, Alex and me finally have our own take on the old standard! This is the best classic apple crumble (or apple crisp, because they’re pretty darn similar). It’s a big 9 x 13 pan to feed a crowd, and fresh ginger accentuates the gooey filling perfectly. Ready to get started? Best apples for baking apple crumble What are the best apples for baking apple crumble or crisp? We’re glad you asked. There are certain apples that hold their texture better than baked. Some apple varieties are better for eating than cooking! Alex and my personal preference is for tart or sweet tart apples when baking. Here are what we’ve found are the best apple varieties for baking: Jonathon or Jonagold Ida Red Honeycrisp Golden Delicious […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

What’s better than a big pan of apple crumble? This easy recipe fills a 9 x 13 inch pan with crunchy topping and a gingery apple filling.

Apple crumble

Growing up with an apple tree in my backyard, my family would hours making and freezing homemade applesauce and canning apple butter. To keep us going, my mom would make her signature apple crisp. We’d shovel in forkfuls with vanilla ice cream running down our chins. And now, Alex and me finally have our own take on the old standard! This is the best classic apple crumble (or apple crisp, because they’re pretty darn similar). It’s a big 9 x 13 pan to feed a crowd, and fresh ginger accentuates the gooey filling perfectly. Ready to get started?

Apples for baking

Best apples for baking apple crumble

What are the best apples for baking apple crumble or crisp? We’re glad you asked. There are certain apples that hold their texture better than baked. Some apple varieties are better for eating than cooking! Alex and my personal preference is for tart or sweet tart apples when baking. Here are what we’ve found are the best apple varieties for baking:

  • Jonathon or Jonagold
  • Ida Red
  • Honeycrisp
  • Golden Delicious
  • Granny Smith

We used Ida Red that we picked at a local apple orchard in this apple crumble, and they had the perfect texture and flavor.

Easy Apple Crumble

Tips for this easy apple crumble

This apple crumble is truly easy to make, and uses simple ingredients and time-honored crumble traditions. Here are a few tips for baking and serving this apple crumble:

  • Use fresh ginger. Many apple crumble recipes use ground ginger, but fresh ginger adds the best flavor. Our best trick for fresh ginger? Peel it with a spoon.
  • It makes a big pan: 12 servings! One way to keep desserts healthy is to eat a small serving. This makes a 9 x 13 pan, which is 12 servings. If you stick to that size, this dessert is not so bad!
  • Top with Greek yogurt, creme fraiche, whipped cream, or ice cream. To make a healthy spin, try a small dollop of Greek yogurt that’s lightly sweetened with maple syrup. Creme fraiche with a little maple is heavenly.
Apple crumble

Variations on this recipe

There are a few variations listed in the recipe below to customize this apple crumble for various diets and tastes! Here’s what you can do:

  • Make it vegan: Use coconut oil in place of the butter. The crumble will be slightly softer than it is with butter, but it’s still fantastic.
  • Make it gluten free or paleo: Use almond flour in place of all purpose flour. The filling will still be delightfully crumbly.
  • Add flair: Add spices to give it a spin. Try 1/4 to 1/2 teaspoon cardamom in the crumble, or add a pinch of nutmeg or cloves.
Apple crisp

Apple recipes

Got more apples? We went apple picking this year (see below) and had a ton of leftover apples. We made this apple crumble, and have been picking our way through our favorite apple recipes. Here are a few of our top picks for cooking with apples:

This apple crumble recipe is…

Vegetarian. For gluten-free, vegan, plant-based, and dairy-free, follow the variations in the recipe below.

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Gluten free vegan apple crumble

Easy Apple Crumble

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  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12
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Description

What’s better than a big pan of apple crumble? This one makes a 9 x 13 pan of classic crunchy topping and a gooey cinnamon and ginger apple filling.

Ingredients

For the filling

  • 6 medium to large cooking apples
  • 1 teaspoon fresh grated ginger
  • 2 tablespoons lemon juice
  • Zest of 1/2 lemon
  • 1/2 cup sugar
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoon nutmeg
  • 2 tablespoons cornstarch
  • 1/4 teaspoon kosher salt

For the crumble

  • 3/4 cup all purpose flour (or almond flour for gluten-free)
  • 3/4 cup packed brown sugar
  • 1 cup rolled oats
  • 1/2 cup chopped walnuts
  • 1/4 teaspoon kosher salt
  • 1 tablespoon vanilla
  • 8 tablespoons cold unsalted butter (or coconut oil for vegan)

Instructions

  1. Preheat the oven to 350 degrees.
  2. Core, peel and thinly slice the apples. Peel the ginger and grate it.
  3. Combine the apple slices and filling ingredients in large bowl and toss with your hands until well coated.
  4. In separate bowl, make the crumble topping: stir together the flour, brown sugar, oats, walnuts and kosher salt. Add the vanilla and stir. Cut the butter into small pieces and add to bowl. Use pastry cutter or fork to fully incorporate the butter (or room temperature coconut oil).
  5. Grease a 9 x 13-inch baking dish. Place the apple filling in the bottom, then evenly distribute the crumble over the top.
  6. Bake for 45 to 50 minutes until browned and bubbly. Allow to cool slightly, then serve with Greek yogurt or creme fraiche sweetened with a drizzle of maple syrup, whipped cream (classic, vegan or bourbon infused), or ice cream.
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: Apple Crumble, Easy Apple Crumble, Best Apple Crumble

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