Crunchy fruit crumble

Crunchy fruit crumble

By
From
Dinner Like A Boss
Serves
6 people
Prep
10 mins
Cooking time
30 mins
Photographer
Benito Martin

Desserts aren’t served nearly as frequently as they were in the past, but there is still a place at the table for a fairly healthy and delicious fruit crumble. I’ve given options for various fruits, so you can make this whatever the season. It’s also worth buying fruit at the height of its season – when it’s usually at its best and cheapest – and freezing some. I add nuts to the crumble for added crunch, but they are optional. I also simplify the crumble and stir in melted butter, rather than having to rub in cold butter with your fingertips.

Ingredients

Quantity Ingredient
your choice of fruit
juice of 1 orange

Crumble topping

Quantity Ingredient
100g unsalted butter
150g plain flour
75g wholemeal flour
100g rolled oats
45g dark brown sugar
1/2 teaspoon ground cinnamon
30g slivered almonds
vanilla icecream
or cream, to serve

Method

  1. Preheat the oven to 190°C/170°C fan-forced. For the crumble topping, melt the butter. In a large bowl combine the flours, oats, sugar, cinnamon and almonds (if using) until well mixed. Add the melted butter and stir it in until it is evenly distributed. Squash any big lumps with your fingers.
  2. Prepare your chosen fruit. If you are using apples, put them in a medium saucepan with 2 tablespoons of water and the orange juice and simmer gently for 5–10 minutes, until they start to soften. If you are using pears that are particularly hard, you might like to cook them in the same way to soften them.
  3. Arrange the fruit in the base of a 1.5 litre capacity ovenproof dish and drizzle over the orange juice, if not already used to soften the fruit. Evenly scatter over the crumble topping. Place the dish on a baking tray and bake for 30–40 minutes, or until the harder fruits, such as apples and pears, are tender.
  4. Let the crumble sit for 5 minutes, then serve accompanied by ice cream or cream.

Fruit options

  • Apple and blackberry: Use 4 cored and sliced or diced apples (peeled or unpeeled) and 125 g blackberries. Stone fruit: Use 6 stoned and sliced nectarines or peaches, or 10 stoned and sliced plums or apricots. Pear and blueberry: Use 4 cored, sliced or diced ripe pears and 125 g blueberries. Mixed berries: Use about 700 g of a mix of strawberries (quartered), raspberries and blueberries (or use defrosted frozen mixed berries).
Tags:
Family food
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