Fruit crumble is a family favourite loved for generations and its also one of the quickest simplest desserts around. I’ve left this recipe open to use up any fruit you may have in. Our favourites include rhubarb, apple and blackberry and summer fruit crumble. Here is a simple fruit crumble recipe for when you fancy dessert without too much hassle.
Simple fruit crumble recipe
I’ve left this recipe open to using any fruit you may have because lets be honest we all know crumble is a great way to use up fruit that’s on the way out. Squishy strawberry’s .. chuck them in, battered up apple.. yep that too! You could also omit the sugar in the crumble topping and replace with a teaspoon of herbs and create a vegetable crumble with veggies that look past their best too. The crumble possibilities are endless.
My family and I especially love the blackberry season where we can pick free blackberries and use them to make crumble. My mum grows delicious rhubarb which always gets made into dessert. We also use the bags of frozen fruit from the supermarket on occasions too. Although I’ve never tried it I can imagine tinned fruit would work just as well. Anyway crumble is one of those comforting desserts that can be made in a jiffy. Without too much effort you know it has at least some goodness in making it perfect for lazy days.
Here is my super simple fruit crumble recipe. If you like the sound of vegetable crumble then this recipe here is fantastic. Vegetable crumble is almost like a vegetable pie without the fuss. Teamed with a bit of gravy it offers a warm comforting meal.
- 100g plain flour
- 50g butter or margarine (use vegan spread if vegan)
- 50g sugar
- 400g fruit (frozen, fresh or tinned)
- Additional 50g sugar for the fruit (use more or less to taste)
- Pop the butter or maragrine and flour into a bowl and rub between fingers to create a crumble texture. You want the crumble to be fairly fine but a few big lumps is no big deal.
- Add the sugar to the crumble mixture and give a good stir up with a wooden spoon.
- Grab yourself a baking dish and tip your fruit into the bottom of it. If using frozen fruit don't worry about defrosting, but do add 5 or 10 minutes onto the cooking time to ensure it has had time to defrost and cook through. We like our crumbles with a sharper taste so we dont tend to add to much sugar. If you prefer sweeter crumbles you can add a little more to taste. Level out your fruit and sugar mix into the bottom of the baking dish.
- Spoon the crumble topping onto the fruit layer and level out the topping so its nice and even. Be careful here not to disturb the fruit too much.
- Bake the crumble at 180c for around 30-40 minutes depending on if your fruit was frozen or fresh.
- The fruit should be bubbling and the crumble topping a delicous golden colour. Leave to stand for 5 minutes before serving (the fruit will be like molten lava straight out of the oven).
- Serve while still warm with custard, cream or ice cream.
This recipe can very easily be made vegan by using vegan spread in place of butter.
When using rhubarb I often start the cooking process in a saucepan on the hob before placing into the bottom of the dish to give it a head start.
This recipe is a great way to use up bits of fruit lying around. Don't be afraid to experiment with different mixes. Apple and blackberry is a classic, but gooseberry and blackberrys work well as does any mixed berry concoction.
Amount Per Serving Calories 361Total Fat 11gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 3gCholesterol 27mgSodium 83mgCarbohydrates 65gFiber 4gSugar 39gProtein 4g