(and preferably, baked goods)

Adapted from Melissa Clark’s The Crunchiest Summer Fruit Crumble recipe, which I futzed with until I got the topping less floury and more buttery/crunchy. I also added nuts, but you can leave them out if you want. I’ve made this with various combinations of peaches, blueberries and blackberries but can’t wait to try it with apples and/or pears this fall.


  • ½ cup butter
  • ½ cup flour
  • ½ cup rolled oats
  • ¼ cup almond flour
  • ¼ cup brown sugar
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ – ½ teaspoon each ground ginger, cardamom, allspice and/or nutmeg
  • ½ cup pecan or walnut pieces (optional)


  • 2 – 4 tablespoons brown or granulated sugar
  • 2 tablespoons cornstarch
  • 5 cups fruit: berries and/or peeled, cubed stone fruit

(Also recommended: ice cream or whipped cream or yogurt for serving)


Preheat oven to 350°. Melt butter and allow to cool.

In a large bowl, whisk together flours, oats, sugars, salt and spices. Add the butter and stir with a spatula until mostly distributed (it’s okay if some chunks are larger than others. Stir in the nuts if using.

Line a rimmed cookie sheet with parchment paper (this really helps with the mess). Spread the topping mixture on the paper, in the general shape and size of your baking dish. Don’t wash the bowl!

Bake until fragrant, 15 minutes. It won’t look much different, so don’t overdo it. Allow to cool on a rack while you prepare the fruit.

In a small bowl, whisk together 2 tablespoons sugar and the cornstarch. (The topping is quite sweet, so I don’t recommend adding too much to your fruit.) Put the fruit in the topping mix bowl and fold in the sugar/cornstarch mixture. Pour filling into either a 8×8” square baking dish, or a deep-dish pie plate 8 – 9” in diameter.

Carefully slide the pre-baked granola on top, filling in gaps as best you can as needed. Bake 45-50 minutes, until fruit is quite bubbly. Let cool a bit before serving.

If you have any leftovers, have them for breakfast.

just enough for breakfast

You can print the recipe here:

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