Go Back
Stunning plated serving of Winter Harvest Fruit Crumble, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Winter Harvest Fruit Crumble

A symphony of spiced winter fruits, crowned with a buttery oat streusel, this crumble emerges from the oven bubbling with warmth. Served with a generous dollop of vanilla bean ice cream, it's an irresistible invitation to savor the season's sweet comforts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Ingredients Method

Ingredients
  

The Harvest Fruit Filling
  • 4 Granny Smith apples, cored and thinly sliced
  • 4 peaches, pitted and thinly sliced
  • 1 pound fresh sweet cherries, pitted and halved, about 2 ½ cups
  • ¼ cup natural cane sugar
  • ¼ cup orange juice
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon finely chopped fresh sage
The Oat & Brown Sugar Crumble
  • 1 cup old-fashioned rolled oats
  • ¾ cup unbleached all-purpose flour
  • ¼ cup dark brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon kosher salt
  • 6 tablespoons unsalted butter, chilled and cut into small pieces

Method
 

The Fruit Foundation
  1. Preheat the oven to 350°.
  2. Place the fruit into a shallow baking dish, coated with vegetable oil spray.
  3. Add sugar, juice, vanilla, and sage. Toss to combine.
Make the Streusel Topping
  1. Place the oats, flour, brown sugar, cinnamon, nutmeg and salt into a bowl. Add the butter pieces. Use your hands to smush the butter into the dry ingredients to form the crumble.
Bake the Crumble
  1. Crumble the crumble on top of the fruit.
  2. Bake until the top is golden, and the fruit juices begin to bubble up, about 40 to 50 minutes.
  3. Serve the warm crumble with a garnish of ice cream or chilled whipped cream.