Summer is fruit crumble season, and this crumble topping makes it so easy to whip up a great dessert whenever you need it. Use whatever fruit is in season and at its peak. I just made a blueberry crumble, but raspberry, cherry, peach, plum — the list goes on. It has all the flavor and payoff of a classic pie, but no need to faff around with making pie dough. (Though if you did want to, I have a great all-butter pie crust recipe to check out.)
I like to make a big batch of this topping, stash it in the freezer, and then when I want a quick and easy dessert, I can toss some fruit in a baking dish, top it with some of this crumble topping, bake, and you have a very impressive, low-effort dessert.
This crumble topping can also be used to top a pie if you like, or one of my other favorite uses is to bake it on a sheet tray and top some ice cream with it — or even use it as a crumble topping for panna cotta.
This crumble topping has one slightly unconventional ingredient: malted milk powder. It’s totally optional here, but it adds such a nice nutty flavor to the crumble topping, plus it can get used in so many other dishes (like my malted milk waffles). I highly suggest getting some — you’ll be happy you did.
I like to make a big batch of this crumble topping, stash it in the freezer, and then when I want a quick and easy dessert, I can toss some fruit in a baking dish, top it with some of this crumble topping, bake, and you have a very impressive, low-effort dessert.
Ingredients You Need
Crumble Topping
- 4 tablespoons salted butter, cold and cut into cubes (if using unsalted butter, add a pinch of salt)
- 4 tablespoons all-purpose flour
- 2 tablespoons granulated white sugar
- 2 tablespoons dark brown sugar (light brown works fine too)
- 2 tablespoons malted milk powder (optional, but highly encouraged)
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract (optional, but I love adding this to crumble and crisp toppings)
Fruit Filling
- 4 cups fruit, use whatever you like
- 2 teaspoons cornstarch, you may need to add some extra if your fruit is very juicy
- Juice of ½ lemon
- Pinch of salt
- 1-2 tablespoons sugar (optional, if your fruit needs sweetening)
How To Make Crumble Topping
To Bake
- Preheat oven to 375°F (190°C).
- In a bowl, toss the fruit with the cornstarch, lemon juice, salt, and sugar (if using). Spread into a 9×6″ or 8×8″ baking dish.
- To make the crumble topping, combine the butter, flour, white sugar, brown sugar, malted milk powder, vanilla, and almond extract in a bowl.
- Mix with your fingertips, pressing the ingredients together until you have a shaggy, sandy mixture that’s fully combined.
- Scatter the crumble topping evenly over the fruit.
- Bake for 40 minutes, until the fruit is bubbling and the topping is golden.
To bake the crumble topping on its own (not over fruit): spread on a sheet tray and bake for 20 minutes, or until golden and fragrant.
To Freeze
Freeze the uncooked crumble topping in a ziplock bag in a flat, thin layer. Once frozen, you can break it apart a bit and store until ready to bake — straight from frozen.
How to Serve
If you’re making a fruit crumble serve it warm, alongside a scoop of vanilla ice cream — the contrast between hot fruit and cold ice cream is so good. Whipped cream works great too!
If you’re baking it alone, to make a crunchy crumble topping, try serving it with a panna cotta to add some extra texture. Or, keep it super simple and serve over ice cream. Crunchy, buttery malted milk crumble over ice cream is excellent!
More Recipes to Try
Cherry Crisp — This classic cherry crisp is made with fresh cherries and a crunchy almond and oat topping.
Blueberry Crumble — The crumble that started it all, made with this exact topping.
Vanilla Panna Cotta with Blueberry Sauce — An easy make-ahead dessert that pairs beautifully with this crumble topping.
Apple Tarte Tatin — For when you want something a bit more show-stopping.
Poires Belle Hélène — Another elegant fruit-forward dessert if you’re in the mood to switch things up.
Blueberry Pie — For the classic pie route.
All-Butter Pie Crust — The perfect crust to use if you make that pie.
Malted Milk Waffles with Brown Sugar and Brown Butter — Another great way to use up that bag of malted milk powder. I make these every week.
Crumble Topping
Ingredients
Crumble Topping
- 4 tablespoons salted butter cold and cut into cubes (if using unsalted butter, add a pinch of salt)
- 4 tablespoons all-purpose flour
- 2 tablespoons granulated white sugar
- 2 tablespoons dark brown sugar light brown works fine too
- 2 tablespoons malted milk powder optional, but highly encouraged
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract optional, but I love adding this to crumble and crisp toppings
Fruit Filling
- 4 cups fruit your choice
- 2 teaspoons cornstarch
- ½ lemon juiced
- Pinch of salt
- 1-2 tablespoons sugar optional, if your fruit needs sweetening
Instructions
To Bake
- Preheat oven to 375°F (190°C).
- In a bowl, toss the fruit with the cornstarch, lemon juice, salt, and sugar (if using). Spread into a 9x6" or 8x8" baking dish.
- To make the crumble topping, combine the butter, flour, white sugar, brown sugar, malted milk powder, vanilla, and almond extract in a bowl. Mix with your fingertips, pressing the ingredients together until you have a shaggy, sandy mixture that's fully combined.
- Scatter the crumble topping evenly over the fruit.
- Bake for 40 minutes, until the fruit is bubbling and the topping is golden.
- To bake the crumble topping on its own (not over fruit): spread on a sheet tray and bake for 20 minutes, or until golden and fragrant.
To Freeze
- Freeze the uncooked crumble topping in a ziplock bag in a flat, thin layer. Once frozen, you can break it apart a bit and store until ready to bake — straight from frozen.
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
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Hi, I'm Rachel — the cook, photographer, and recipe developer behind Most Hungry.
This is my go-to spot for bold, approachable recipes rooted in Italian and Italian-American cooking, from hand-rolled fresh pasta to fall-off-the-bone ribs. Great food should be fun, doable, and absolutely delicious. Learn more about me →
FAQs
Can I make the crumble topping ahead of time?
Yes — that’s actually the whole point of this recipe. Make a big batch, freeze it flat in a ziplock bag, and bake straight from frozen whenever you want a quick dessert.
Do I need the malted milk powder?
No, it’s optional, but it adds a great nutty, slightly toasty flavor that regular crumble toppings don’t have. If you skip it, the crumble topping will still turn out great.
What fruit works best for a crumble?
Almost anything — blueberries, raspberries, cherries, peaches, plums, or a mix. Just make sure whatever you use is tossed with some cornstarch, lemon juice, and sugar so it thickens properly as it bakes.
Can I use this as a topping for something other than fruit?
Yes — bake it on its own on a sheet tray and use it to top ice cream, or use it as a topping for panna cotta.
How long does the crumble topping last in the freezer?
Up to 3 months, stored in an airtight ziplock bag.
