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Fruit Crumble

Equipment needed

  • Oven
  • plastic bag
  • rolling pin or strong heavy object (e.g. a can of beans)
  • oven proof dish, (e.g. Pyrex or earthenware)
  • grater
  • mixing bowl
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Fruit crumble
(Serves 4)
Preparation time: 20 minutes
Cooking time: 20 minutes


  • 2 x 200g tin of fruit in natural juices – (pears, apricots, peaches)
  • Handful of almonds, whole or pieces (optional)
  • 1 orange
  • 225g (8oz) wholemeal flour
  • 115g (4oz) butter
  • 90g brown sugar
  • A handful of rolled oats


  1. Pre heat the oven to 180°C, 350°F, or gas mark 4.
  2. Place the almonds in a plastic bag and bash with a rolling pin or similar until crushed.
  3. Drain half the juice off the fruit (you can save this juice, store in the fridge and use in a smoothie), cut the fruit into bite size chunks put the fruit and remaining juice into the bottom of an ovenproof dish. Add the crushed almonds and stir.
  4. Using the fine grater, grate the orange rind over the fruit and squeeze over the orange juice.
  5. Put the flour into a large mixing bowl. Add the chopped butter and rub in using the fingertips until the mixture resembles fine breadcrumbs.
  6. Stir in the sugar and oats and sprinkle the mixture over the fruit.
  7. Bake the crumble in the oven until the topping is crisp and just starting to brown at the edges (approx. 20 mins).
  8. Serve with yoghurt.

Budget tips: Leave out the almonds, use seasonal fresh fruit such as apples, pears, blackberries.

Storage: Can be refrigerated for three days or split into portions and freeze for up to 3 months.

Swaps and additions: For vegans use dairy free spread instead of margarine and supplement soya milk in custard or use soya yogurt.

Serving suggestions: Can also be served with custard made with milk or almond milk, fruit yoghurt or natural yoghurt or crème fraiche.