Summer is crumble season with fruits at the peak of deliciousness, yet I persist in making the same old classic crumbles: apple, or peach and blueberry. This summer I vowed to break out of my crumble rut and so I embarked on an epic bake-off, testing dozens of fruits and fruit combinations. In the process I discovered some surprising new crumble loves — like banana, mango and pineapple — along with the realization that just about any jumble of fruits wrapped in a crumble topping are winners.

1. When combining fruits like apples, peaches, plums, etc., make sure the slices are the same size so they all cook evenly.

2. After mixing in the sugar and spices and before adding the Minute Tapioca, taste, taste, taste. Fruit, especially berries, vary in their sugar content so taste to see if there’s a need for a touch more sugar, a tad more lemon juice, an additional sprinkling of cinnamon, nutmeg or whatever. Remember the topping is sweet, so don’t overdo the sugar in the filling.

3. Avoid metal pie pans: They’re not deep enough to hold the fruit and topping. I’m partial to ceramic or stoneware deep-dish pans.

4. Place a sheet of foil under the crumble when you place it in the oven to collect any juice spills.

5. Crumbles take an average of 50 to 60 minutes to bake, but be patient and wait until you see the juices bubbling and the top a golden brown.

6. These crumbles serve 6 to 8; for smaller ones use a stoneware or ceramic au gratin pan and cut the quantity of fruit and topping by a third, and adjust the seasonings accordingly.

10 tablespoons unsalted butter, slightly softened and cut into small cubes

Stir together dry ingredients in a medium bowl. Blend in butter with your fingertips, fork, or pastry blender until mixture forms pea-size clumps. Spoon topping evenly over fruit filling and bake on a middle rack in a preheated 375 degree F oven until fruit is bubbling and the top is nicely browned, about 60 minutes. Let the crumble cool for about 10 minutes before serving.

2 tablespoons Minute Tapioca (flour or cornstarch can be substituted, but I prefer tapioca)

Gently toss together all the ingredients in a large bowl and spoon mixture into 9”-inch deep-dish pie pan.

2 cups strawberries, rinsed, drained, hulled and cut into quarters (raspberries, left whole)

2 1/2 pounds plums (red or purple or a mix), pitted and in ½-inch slices (no need to peel)

Mix very gently to avoid bruising.

5 or 6 stone fruits (apricots, peaches, plums, nectarines) in 1/2-inch slices

2 cups strawberries, rinsed, drained, hulled and cut into quarters or halves

Mix gently to avoid bruising.

2 pounds firm but ripe Bartlett pears, cored, in ½-inch slices (no need to peel)