Sohla's Magic Ratio for Turning Any Fruit into a Crumble

Fun thing about fruit—it’s mostly water. Because plump blueberries, fuzzy peaches, and suggestive cherries are all just tasty little water balloons, they mostly act in the same way. Which means all you need is a scale and my golden ratio:Because most fruits have roughly the same water content, they need roughly the same amounts of sugar and starch to cook up into a saucy filling. I like 10 percent sugar and 2 percent starch, based on any given weight of fruit.

Frozen fruit works just as well as fresh. Why, you wonder? Frozen fruit is processed at the peak of freshness, and is often more flavorful than out-of-season fresh fruit. You can bake with still-frozen fruit, but I prefer to thaw it first, so the edges of my crumble don’t overbake while the center is catching up. And be sure to use all the juices that weep out of the thawed fruit .Sugar doesn’t just sweeten a dessert; it adds to the texture and stability, too.

This is one recipe where the sweetener is primarily for sweetening. Okay, and for body, too—so don’t get too crazy and omit or swap the sweetener completely for a sugar-free alternative, like xylitol or stevia. My recipe uses the minimum amount of sugar needed. Beyond that, go wild. Truly any starch will do, from regular all-purpose flour to sticky sweet-potato starch—but think about how each starch behaves and whether that’s gonna get along with your crumble hopes and dreams. Flour can get, well, floury. That’s why most recipes with cooked fruit fillings, such as those in a crumble, cobbler, or pie, call for either cornstarch, arrowroot, or tapioca starch. They all cook up relatively flavorless, allowing the fruit to shine.

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