Fall Fruit Breakfast Crumble made with sliced apples, pears and dried cranberries with a delicious cinnamon oat topping! Add some yogurt for a delicious breakfast, or add ice cream and serve as a dessert!
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This pear and apple crumble is sweet and tasty enough to qualify as a dessert, but with lots of fresh fruit and with less than 150 calories per serving, it actually is pretty good for you! Add some Greek yogurt with lots of protein, and you actually have a pretty balanced breakfast or snack!
What is a Fall Fruit Breakfast Crumble?
A crumble is generally made with a fruit filling that is baked with a sweet, crunchy topping. This recipe has pears apples and dried cranberries in it, making it perfect for fall! The topping is made with butter, flour, sugar, cinnamon and oats that are mixed together and sprinkled over the fruit filling.
Generally crumbles are served for dessert (they are most delicious when served warm with vanilla ice cream), but because this one isn’t overly sweet, we love eating it for breakfast with vanilla yogurt.
WHAT IS THE DIFFERENCE BETWEEN A COBBLER AND A CRUMBLE?
The biggest difference between the two is the toppings. They are both baked fruit desserts with a layered topping, but a crumble is a streusel-like topping and a cobbler is more like a thick biscuit or pie dough topping.
CAN I USE A DIFFERENT FRUIT?
Absolutely! You can use all apples, or all pears or you can swap in some other types of fruit like peaches! You can also add some fruit in there too, like raspberries or blueberries.
Ingredients in Fall Fruit Breakfast Crumble
Apples: You’ll need 2 apples for the recipe. I like to use Fuji or Honeycrisp, but any crisp, tart variety will work. You don’t need to peel them unless you prefer them that way, but they do need to be sliced to about 1/4″ thick.
Pears: Make sure you find 2 ripe pears, any variety is fine. These also need to be sliced, but can be sliced a little bit thicker than the apples (about 1/2 inch thick).
Craisins: Dried cranberries add a lot of texture and flavor to the recipe! You can leave them out if you prefer, but I think the cranberries go so well with the apples and pears.
Sugar: Just a half of a cup of sugar adds the perfect amount of sweetness to this crumble recipe.
Zest from 1 lemon: I love the little pop of flavor that comes from adding a little bit of lemon zest to the recipe. It only takes a minute to grate the zest and it’s totally worth it!
Cinnamon Oat Crumble Topping
Butter: Make sure your butter is cold so that you end up with more of a crumble topping than a paste!
Flour: All purpose flour works perfectly, but if you need to make the dish gluten-free, oat flour works great too!
Sugar: Just 1/4 cup sugar is all you need to make this topping a little bit sweet!
Cinnamon: The recipe calls for 1/4 tsp, but you can add another 1/4 tsp if you really like cinnamon. Like me!
Oats: I love the oats in this topping. I use quick oats, but you could use old-fashioned oats too. Depends on your preference for consistency-the old fashioned oats will be a lot chewier.
How to make a Pear and Apple Crumble
Preheat oven to 375°.
Place the apples, pears and Craisins in a bowl and mix with the sugar and lemon zest until well coated. Spread evenly in a greased 9X13 pan.
Make the topping by cutting the butter into several smaller pieces and then place in a bowl with the flour, sugar and cinnamon. Use the back of a fork or a pastry cutter to break up the butter until the butter is in pea-sized pieces and well mixed. Stir in the oats. Sprinkle the mixture over the top of the fruit. Bake until topping is golden brown, about 35-40 minutes.
Let the crumble cool slightly before serving and serve with vanilla yogurt for breakfast or vanilla ice cream for dessert!
Fall Fruit Breakfast Crumble
- 2 Honeycrisp or Fuji apples sliced to 1/4 inch thick
- 2 ripe pears sliced to 1/2 inch thick
- ½ cup Craisins
- ½ cup sugar
- grated zest from 1 lemon
Cinnamon Oat Crumble Topping
- 6 Tbsp cold butter
- ¾ cup flour
- ¼ cup sugar
- ¼ tsp cinnamon
- ⅓ cup quick oats
- Preheat oven to 375°.
- Place the apples, pears and Craisins in a bowl and mix with the sugar and lemon zest until well coated. Spread evenly in a greased 9X13 pan.
- Make the topping by cutting the butter into several smaller pieces and then place in a bowl with the flour, sugar and cinnamon. Use the back of a fork or a pastry cutter to break up the butter until the butter is in pea-sized pieces and well mixed. Stir in the oats. Sprinkle the mixture over the top of the fruit. Bake until topping is golden brown, about 35-40 minutes.
- Let the crumble cool slightly before serving and serve with vanilla yogurt for breakfast or vanilla ice cream for dessert!
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What type of apples to use in Apple Crumble?
You’ll need 2 large apples, sliced thinly. When you bake with apples, you’ll want to choose a crisp, firm apple. My favorites to bake with are Granny Smith, HoneyCrisp, Pink Lady, Fuji or Gala. If you opt to use Granny Smith apples, I do recommend you use 2 different varieties, Granny Smith and one other, so that the tartness will be offset a bit.
Best way to slice apples
Yes, you can slice the apples by hand, but I absolutely love my apple slicer that cuts apples into 16 pieces. A regular apple slicer just doesn’t cut the apples thin enough for baking! Plus, we always use this slicer even when just slicing apples for snacking – you get more slices out of every apple and I just prefer them thinner!
MORE APPLE RECIPES:
- Spiced Caramel Apple Cider
- Caramel Apple Nachos
- Crunchy Caramel Apple Pie
- How to Make Apple Pie Filling
- Puff Pastry Apple Turnovers
- Double Apple Walnut Bread
- Apple Cinnamon Monkey Bread
- Snickerdoodle Apple Cobbler
- Apple Pie Quick Bread
- Caramel Apple Bark
- Frosted Applesauce Cake
- Caramel Apple Poke Cake
- Apple Dump Cake
- Mini Apple Pies
- Apple Banana Bread
Fall Fruit Breakfast Crumble made with sliced apples, pears and Craisins with a delicious cinnamon oatmeal topping! Add some yogurt for a delicious breakfast, or add ice cream and serve as a dessert!
This was delicious on a chilly fall morning! Thanks for sharing.
Ohhh this sounds like the perfect fall breakfast! We’re planning a brunch this weekend so I’m definitely making this!