Ohmergosh, guys. So you know how I say I love all the food I post on here? Out of all of that… ALL OF THAT… this cardamom oat fruit crumble may be my favorite dessert I’ve ever made.
Srsly. Get thee to the grocery store. Pronto.
Among the million other little things I loved about our life in Santa Clara, I loved stopping at a farmer’s market on the coast, just off of US 1, called Farm Fresh Produce. 10 avocados for $1. Homemade whole wheat fig newtons. Strawberries so fresh that we didn’t even make it out of the parking lot before sampling from our overloaded basket.
This fruit crumble can be customized to whatever fruit you’ve got on hand or you’ve got mad cravings for. But I LOVE the combination of the cherries, berries, and cardamom. I have Kelsey over at happyolks to thanks for the wonderful idea of a cardamom oat topping. This recipe is adapted from her fruit crumble! Thank you, Kelsey, for convincing me that cardamom is a fad worth incorporating into my life!
While I usually throw the remnants of whatever frozen fruit I have on hand into my crumbles, I will probably always use this ratio of cherry to berry in the future. It was just right for my taste. And the crunchy oat topping is perfect with vanilla bean ice cream. Mmmmm… I may have had a bowl of this 30 seconds after I finished taking pictures. And then again that night. Annnnd then again the next morning. Fruit? Milk? Totally a legit breakfast, right? Riiiiight.
Cardamom Oat Fruit Crumble
15 minPrep Time
45 minCook Time
1 hrTotal Time
- 2 cups frozen cherries
- 2 cups frozen blackberries
- 2 1/2 cups frozen strawberries
- 1 cup frozen blueberries
- 1/2 cup frozen raspberries
- 1 bosc pear, sliced
- juice of half an orange
- zest from 1/2 an orange
- 2 Tablespoons white granulated sugar
- 1/4 cup cornstarch
- 1 1/2 cups oats
- 1 cup whole wheat flour
- 2/3 cup packed brown sugar
- 1/4 cup white granulated sugar
- 1/4 cup dried apricot, chopped
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1 1/4 teaspoons ground cardamom
- 3/4 cup unsalted butter, melted
- vanilla bean ice cream
- Preheat the oven to 375 degrees Fahrenheit.
- Butter a deep cast iron skillet with high sides or a 2-quart casserole dish. Add all frozen fruit, sliced pear, orange juice, orange zest, sugar, and cornstarch. Stir until fruit is coated.
- In a separate bowl, stir together all topping ingredients, except for butter. Pour melted butter over the dry ingredients and stir until incorporated. (There will be some pebble-sized chunks!) Spread topping over the fruit.
- Bake crumble for 40-45 minutes until fruit is bubbly and oat topping is starting to brown and crisp. Allow crumble to sit for at least 5 minutes so the cornstarch can do its thing and the fruit juice thickens. Serve warm with a scoop of vanilla bean ice cream.
Store in an airtight container in the refrigerator for up to 4 days.