Summer fruit crumble
Serves: 8
Prep time: 25 minsTotal time: 
Recipe photograph by Mowie Kay
Summer fruit crumble
Soft seasonal berries are perfect for a crumble – their slight tartness is an ideal partner for the buttery topping, and they require less sugar to sweeten. For a toasty, crumbly topping that doesn’t dissolve in the berry juices, freeze first and bake separately before baking again with the filling
Serves: 8
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
368Kcal
Fat
16gr
Saturates
9gr
Carbs
48gr
Sugars
27gr
Fibre
5gr
Protein
5gr
Salt
0.3gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
For the crumble topping
- 125g whole rolled porridge oats
- 85g plain flour
- 125g light brown soft sugar
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 125g softened butter
- 30g flaked almonds
For the filling
- 2-4 tbsp of caster sugar
- 1 tbsp cornflour
- 250g raspberries
- 250g strawberries, hulled and halved
- 250g blackberries
- 150g blueberries
- zest of 1 lemon
- ½ tsp vanilla bean paste
Step by step
- To make the topping, combine the oats, flour, sugar, spices and a pinch of salt. Add the butter in chunks and use your hands to rub into the dry ingredients until crumbly. Transfer to the freezer for 10 minutes. Preheat the oven to 180°C, fan 160°C, gas 4. Spread the chilled crumble topping in one layer in a baking tray. Bake until the mixture has firmed up, about 15 minutes. Stir in the flaked almonds and set aside to cool.
- For the filling, whisk together the sugar (add more or less to taste depending on the sweetness of your berries) and cornflour in a large bowl. Add the berries, lemon zest and vanilla bean paste and gently stir to coat. Pour the filling into a 21cm-diameter round baking dish. Spoon the topping over the filling and place the dish on a lipped baking sheet to catch any overflowing juices. Bake until bubbling and the topping is golden, about 30 minutes. Let cool slightly before serving with ice-cream, custard or both!
