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Prep 20 minutes
Total 1 hour
Serves to 8
US | Metric
Ingredients
Fruit Filling
  • 675 g -850g prepared fruit, diced into bite-sized pieces where required
  • 100 g -200g sugar (any is fine), depending on the sweetness of the fruit
  • juice of 1 lemon or orange (not all may be required)
  • 1 tbsp cornflour, depending on the juiciness of the fruit
  • 1 tsp ground spice, such as cinnamon, ginger or nutmeg
Classic Crumble Topping (Nut-free)
  • 350 g plain flour
  • 1 tsp baking powder
  • 175 g butter, chilled and diced
  • 100 g caster, brown or demerara sugar
Oat and Nut Topping
  • 150 g spelt or wholemeal flour
  • 150 g butter, chilled and diced
  • 1 tsp ground cinnamon
  • 75 g flaked almonds, lightly crumbled
  • 50 g rolled oats
  • 100 g soft brown sugar
Coconut Topping (Vegan)
  • 200 g plain flour
  • 50 g rolled oats
  • 50 g desiccated coconut
  • 150 g coconut oil, chilled
  • 100 g coconut sugar or soft brown sugar
Flexible Fruit Crumble Flexible Fruit Crumble

Flexible Fruit Crumble

This is a recipe that's flexible from the top to the bottom. The quantities I’ve given all serve six to eight people, though you can easily increase quantities to serve more when required, or even put some in the freezer for a later date.


I don’t usually bother measuring/weighing the fruit for a crumble. I’ll have a baking dish in mind that will be suitable for the number of people to feed, and add the fruit directly to the dish, filling it about three quarters full.


As for the crumble topping, here are a few suggestions that take into consideration various dietary requirements or tastes. For the fruit filling, see TIPS for suggestions.


This recipe is taken from The Flexible Family Cookbook. Click on book image to order.


  1. Preheat the oven to 180℃ /160℃ fan/gas 4. Grease a baking dish with butter, coconut oil or other dairy-free alternative.
  2. Toss the prepared fruit with the sugar, lemon/orange juice, cornflour and any spices in a large bowl. Use more sugar and less juice when cooking with tart fruits, like rhubarb and blackberries, and less sugar but more juice for sweet fruits, such as peaches and plums. Use more cornflour with very juicy fruits like plums or frozen berries and less with firm fruits like apples.
  3. Tip the filling into the prepared baking dish.
  4. To make the crumble topping, whichever one you chose, all you need to do is swiftly , rub together the butter or coconut oil with the dry ingredients until crumbly.
  5. Scatter the crumble topping evenly over the top of the fruit.
  6. Bake for 25–40 minutes until the fruit juices are bubbling around the edges of the pan and the topping is golden.
Flexible Fruit Crumble Flexible Fruit Crumble

Flexible Fruit Crumble

This is a recipe that's flexible from the top to the bottom. The quantities I’ve given all serve six to eight people, though you can easily increase quantities to serve more when required, or even put some in the freezer for a later date.


I don’t usually bother measuring/weighing the fruit for a crumble. I’ll have a baking dish in mind that will be suitable for the number of people to feed, and add the fruit directly to the dish, filling it about three quarters full.


As for the crumble topping, here are a few suggestions that take into consideration various dietary requirements or tastes. For the fruit filling, see TIPS for suggestions.


This recipe is taken from The Flexible Family Cookbook. Click on book image to order.

favorite
print
like
Prep 20 minutes
Total 1 hour
Serves to 8
US | Metric
Ingredients
Fruit Filling
  • 675 g -850g prepared fruit, diced into bite-sized pieces where required
  • 100 g -200g sugar (any is fine), depending on the sweetness of the fruit
  • juice of 1 lemon or orange (not all may be required)
  • 1 tbsp cornflour, depending on the juiciness of the fruit
  • 1 tsp ground spice, such as cinnamon, ginger or nutmeg
Classic Crumble Topping (Nut-free)
  • 350 g plain flour
  • 1 tsp baking powder
  • 175 g butter, chilled and diced
  • 100 g caster, brown or demerara sugar
Oat and Nut Topping
  • 150 g spelt or wholemeal flour
  • 150 g butter, chilled and diced
  • 1 tsp ground cinnamon
  • 75 g flaked almonds, lightly crumbled
  • 50 g rolled oats
  • 100 g soft brown sugar
Coconut Topping (Vegan)
  • 200 g plain flour
  • 50 g rolled oats
  • 50 g desiccated coconut
  • 150 g coconut oil, chilled
  • 100 g coconut sugar or soft brown sugar
  1. Preheat the oven to 180℃ /160℃ fan/gas 4. Grease a baking dish with butter, coconut oil or other dairy-free alternative.
  2. Toss the prepared fruit with the sugar, lemon/orange juice, cornflour and any spices in a large bowl. Use more sugar and less juice when cooking with tart fruits, like rhubarb and blackberries, and less sugar but more juice for sweet fruits, such as peaches and plums. Use more cornflour with very juicy fruits like plums or frozen berries and less with firm fruits like apples.
  3. Tip the filling into the prepared baking dish.
  4. To make the crumble topping, whichever one you chose, all you need to do is swiftly , rub together the butter or coconut oil with the dry ingredients until crumbly.
  5. Scatter the crumble topping evenly over the top of the fruit.
  6. Bake for 25–40 minutes until the fruit juices are bubbling around the edges of the pan and the topping is golden.