Summer Fruit Crumble

5 from 1 vote

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.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: British

Servings: portions

Calories: 428kcal

Author: Daniela Apostol

Ingredients

2 cups fresh cherries
1 cup fresh strawberries
1 cup fresh raspberries
150 g plain flour ( 1 ¼ cups)
100 g caster sugar (½ cup)
150 g butter (⅔ cup)
40 g oats (¼ cup)
20 g almond flakes ((¼ cup)

Instructions

Preheat the oven to 190 degrees Celsius (375 Fahrenheit).
In a pan set over a low heat, melt the butter and allow it to cool slightly.
In a large mixing bowl, add the sifted flour, sugar, oats, almond flakes and melted butter, and mix well to get a sticky lumpy mixture.
Pit the cherries, halve and remove the stems from the strawberries, and add them to an ovenproof dish together with the raspberries.
Top with the crumble mixture, and bake for 30 minutes until the topping is golden and the crumble is bubbling hot.

Video

Notes

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.

Nutrition