Summer Fruit Crumble

Summer Fruit Crumble with fresh cherries, strawberries and raspberries and topped with a rich and buttery flour, oat and almond flake crumble topping, a delightful dessert that is bursting with nature's goodness. It's the perfect family-friendly summer pudding that goes down well every single time.

You gotta love Summer, the season sunshine, happiness, and an abundance of fresh fruits and vegetables. Whether you grow your own produce, or buy them from your local market, you are never short of options.

Crumble is one of those desserts that comfort you like nothing else no matter the season - there is nothing better than a warm baked pudding during the long Winter months, but its versatility makes it perfect all year round.

My summer crumble features fresh strawberries, cherries and raspberries, but there are so many more other fruits that would work great together: blueberries, red currants, rhubarb, gooseberries, and so much more. My Strawberry, Rhubarb and Gooseberry Crumble is another great option here.

I used fresh fruit, but you can also use frozen ones, most supermarkets would frozen fruits packages which are ready to use. The sky really is the limit when it comes to a good old fruit crumble!

Jump to:

• Ingredients used
• Variations
• Step-by-step photos and instructions
• Expert tips
• What to serve the summer fruit crumble with
• Other crumble recipes
• Summer Fruit Crumble

Ingredients used

• cherries - I used sweet cherries, freshly picked, but you can use sour cherries too for a bit of a kick
• strawberries - nicely ripe and juicy
• raspberries
• butter - I really like using salted butter in crumbles, as it makes the topping rich and luxurious
• oats - for added texture
• almond flakes - add a nice crunch and pair wonderfully well with the fruits
• flour - plain regular flour

Variations

You can turn this delicious crumble into a crumble pie like my Cherry Crumb Pie or Blueberry and Lemon Crumble Pie or crumble bars like my Strawberry Crumble Bars.

Step-by-step photos and instructions

• in a frying pan set over a low heat, melt the butter, and allow it to cool
• in a mixing bowl, add the sifted flour, sugar, oats, almond flakes and butter, and mix everything well to get a sticky lumpy mixture
• pit the cherries, half the strawberries, and remove the stems, and add them to an ovenproof dish together with the raspberries
• top with the crumble topping and bake at 190 degrees Celsius (375 Fahrenheit) for 30 minutes until the topping is golden and the crumble is bubbling hot

Expert tips

If you use fresh fruits and they are really juicy, add one tablespoon of cornflour (corn starch) to them and mix well to coat - that will prevent the crumble from becoming too runny.

If you use frozen fruits, I would first add them to a pan set over a medium heat, and simmer them for up to 5 minutes so that some of the juices can evaporate.

Regardless if you use fresh or frozen fruits, a little bit of fruit juice makes the crumble even nicer - while we don't want a puddle in the baking dish, we don't want a dry crumble either.

What to serve the summer fruit crumble with

My first choice when it comes to a lovely crumble will always be the good old vanilla custard. Or, you can go for a custard with a twist like my mango custard.

Or you can go for a nice scoop of vanilla ice cream, cherry ice cream, which will pair wonderfully well here, or any other ice cream of your choice, I have plenty to choose from here: homemade ice creams.

Other crumble recipes

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