This fruit crumble recipe is endlessly adaptable: use apples, pears, berries, rhubarb, or stone fruit for the base, and adjust the quantities to bake for one or a crowd. The topping is a flexible mix of butter, flour, sugar, rolled oats, and nuts, with optional spices, zest, and herbs to suit your taste or the season. The simplicity of preparation makes it easy to assemble ahead—the mix freezes well for quick desserts any time. Serve this dish warm with ice cream, cream, custard, or even cold with yoghurt for breakfast. See the notes at the bottom for an easy-to-remember formula by weight for customising crumble topping, which adapts well to a variety of fruits, nuts, and flavours.
Ingredients 11
Crumble Topping
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Method 7
Preheat oven to 180°C/350°F (160°C/315°F fan-forced).
Place prepared in a medium bowl. Sprinkle with a squeeze of lemon or orange juice and the . Toss to coat the fruit.
Divide mixture into 2 x 250ml or 1 x 500ml capacity ramekin/s or ovenproof dish/es.
Prepare the crumble topping: Rub into , spice, and zest (if using) until the mixture resembles breadcrumbs. Stir in , , , (if using unsalted butter), and (if using).
Sprinkle evenly over in ramekin/s or dish/es.
Place the ramekin/s or dish/es on a lined oven tray and bake in preheated oven for 30–40 minutes, or until is tender when tested with a knife or skewer (berries will be very soft), the juices are bubbling and the topping is golden brown.
Serve warm or at room temperature with ice cream, cream, or custard.
BakeClub's tips
*You can scale the recipe easily to suit the number of people you’re serving.
*Make a big batch of crumble topping and freeze for up to 6 months; use straight from the freezer. You'll need 60g prepared crumble topping per serving.
*Mix and match fruits, nuts, spices, zest, and herbs to suit the season or what you have on hand.
*For breakfast, serve leftover crumble cold with Greek-style natural yoghurt.
Notes
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