summer fruit crumble summer fruit crumble Israeli Kitchen The juiciest fruits of the season converge in this delicious crumbly dessert. (Photo: Sarah F. Berkowitz)

4-ingredient summer fruit crumble

An easy summery dessert bursting with juicy seasonal fruit and topped with a crispy crumble.

  • Yield: Serves 8
  • Prep time: 15 minutes
  • Cook time: 1 hour, 20 minutes

The summer season provides the juiciest, tastiest fruit of the year. And honestly, the best way to enjoy it all is straight up, with no fussing. But if you’ve gotta serve up a dish that looks like you toiled away, this crumble is the one – it looks Martha Stewart worthy, but takes only 15 minutes to throw together.

This recipe is very flexible – you can use frozen strawberries, blackberries and/or raspberries, and either fresh or frozen peach slices. For the crumb topping you have two great options – pile it on for extra crumb, or save half of it for the next time you want a quick and easy fruit crumble.


  • 1 16-ounce bag frozen berry mix
  • 4 peaches
  • 1 box white cake mix (I use Trader Joe's vanilla)
  • 1 stick butter or Earth Balance


Preheat oven to 350°. Pour frozen fruit into a round ceramic pie pan or 9x13 casserole.

Slice peaches, and add to fruit mixture.

Slice butter into thin slices and mix with dry cake mix until coarse crumbs are formed. Sprinkle over fruit. (you can set aside half of the crumb mixture for another time, or use it all!)

Bake for 1 hour and 20 minutes, or until crumb topping is firm and golden. (To prevent sticky spills in your oven from juicy fruit overflowing over the pan, place a large piece of aluminum foil in the rack under the pan.)

Related Topics: Baking

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