• Fruit Crumble

Warm Any Fruit Crumble

By John Besh - , - Jul 10, 2013

The name really does say it all. You can use 3 cups of any fruit or berries for a delicious and almost instant dessert. From the figs used here, to peaches or raspberries, this crumble works. Crumbles can be assembled well in advance and cooked when you’re ready. I like to serve them right out of the oven with a scoop or two of ice cream; it’s hard to imagine a more satisfying dessert.

—From My Family Table: A Passionate Plea for Home Cooking by John Besh/Andrews McMeel Publishing

Servings: 8
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes


  • 3 cups figs, stems removed, or any other chopped fruit or berries
  • 1 egg, lightly beaten
  • 3 tablespoons brown sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter, melted
  • 1 pinch cinnamon
  • 2⁄3 cup all-purpose flour
  • 1⁄3 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1 pinch salt
  • 6 tablespoons butter, cut into 1/2-inch pieces


1. Preheat the oven to 400˚. Toss the fruit in a mixing bowl with the egg, brown sugar, flour, melted butter, and cinnamon to coat. Spoon the fruit mixture into individual ramekins or into one big baking dish.

2. For the topping, combine the flour, brown sugar, granulated sugar, cinnamon, and salt in a medium bowl.
Cut the butter into the mixture until the topping is crumbly. Sprinkle over the fruit.

3. Bake until the fruit is bubbly and the topping turns a lovely golden brown, about 25 minutes. Serve warm with ice cream.