Crumbles are a lovely way to make the most of fresh fruit. You can simply choose any kind of fruit that suits your fantasy and creativity, and change the filling ingredients according to seasons.
By Rita Banci
In Italy when you hear of fruit pies, people usually refer to fruit tarts, that is a kind of custard cream tart covered with a layer of sliced fruit and jelly. A simple crostata di frutta, as we say. Honestly – after all we need to be honest in this magazine – it is not a dessert I enjoy very much. Fruit pies were not desserts I appreciated very much until I discovered fruit crumbles. Ever since, my culinary life as a gourmand has radically changed. 
Crumbles are a lovely way to make the most of fresh fruit. You can simply choose any kind of fruit that suits your fantasy and creativity, and change the filling ingredients according to seasons.
Late Spring and early Summer seem incredibly rich in red fruits: strawberries, cherries, raspberries, red currants. Cherries especially are available in the markets for such a short period of time that we need to make the best use of them and, besides making an always honorable jam, crumbles are the perfect way to taste them properly.
In this crumble you’ll find a poker of red fruits: strawberries, cherries, raspberries and dried cranberries, that add a slightly tart flavor to the filling. Of course, cranberries are not a seasonal item, hence the use of the dried version (which is, incidentally, the only way cranberries are accessible in Italy).
The crumble topping can be made in many ways too, but I usually love to add some rolled oats for a crunchier finish plus some pistachios for a lightly chromatic contrast between their green colour and the red of the fruit filling (not to mention that pistachios are absolutely delicious).
Bon appétit!
PrintRed Fruit Crumble
- Total Time: 70 minutes
- Yield: 8 servings 1x
Description
This Red Fruit Crumble combines a medley of seasonal berries and cherries with a crunchy oat and pistachio topping, creating a delightful contrast of flavors and textures.
Ingredients
- 17.5 oz strawberries, washed, stems removed, and roughly chopped
- 7 oz cherries, washed, halved, and pitted
- 4.5 oz raspberries, washed
- 1.7 oz dried cranberries
- Juice of 1 lemon
- 3 tbsp brown sugar
- 1 1/2 cups sifted flour
- 0.8 oz pistachios, roughly chopped
- 1 cup rolled oats
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup granulated sugar
Instructions
- Preheat your oven to 190°C (375°F).
- In a large bowl, combine the strawberries, cherries, raspberries, and dried cranberries. Add the lemon juice and brown sugar, and mix well to coat the fruit evenly.
- Transfer the fruit mixture into a baking dish, spreading it out evenly.
- In another bowl, prepare the crumble topping by mixing the sifted flour, rolled oats, and granulated sugar. Add the chilled, diced butter and rub it into the dry ingredients using your fingertips until the mixture resembles coarse crumbs.
- Stir in the chopped pistachios into the crumble mixture.
- Sprinkle the crumble topping evenly over the fruit mixture in the baking dish.
- Bake in the preheated oven for about 30 minutes, or until the topping is golden brown and the fruit is bubbling.
- Remove from the oven and let it cool slightly before serving.
Notes
For a more vibrant color contrast, use pistachios in the topping. Dried cranberries add a tart flavor, balancing the sweetness of the other fruits. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22
- Sodium: 5
- Fat: 14
- Carbohydrates: 50
- Fiber: 5
- Protein: 4
- Cholesterol: 30
Pistachios in your topping was all you really had to say :) Lovely fresh crumble!
Hi Rita, Wow your scrumptious crumble puts my humble one to shame :) This is a fantastic recipe. I’d love to prepare it before all the summer fruits are gone.
I make loads of crumbles (but we call them crisps). Love the addition of pistachios here. Will have to try that.
I had heard a lot about apple crumble. This is the first time I have come across crumble with red fruits. This looks so colourful and fabulous :)
This is so similar to the American crisp! I think the oats are a must and I love the idea of pistachios and almonds together. Pistachios are very expensive here which is why we usually use pecans, walnuts or almonds. It is cherry season here and this recipe looks delicious.
Pistachios are pretty expensive here too, but I suppose less than in America. Sicily is the place where pistachios are principally grown, so that’s way it’s easy to find them here. :)
great!