This dessert usually starts with fruit that’s already a little too ripe to eat raw. Baked gently and covered with a crisp topping, it turns into something you scoop rather than slice.
Difficulty
Easy
Prep Time
12 minutes
Cook Time
30 minutes
Total Time
42 minutes
Servings
4 portions
Ingredients
Instructions
- Heat the oven to 180°C / 350°F.
- Cut larger fruit into bite-sized pieces and place everything in a baking dish.
- Toss the fruit with sugar, lemon juice, and cornstarch until lightly coated.
- Spread it out evenly, without packing it down.
- In a bowl, rub flour, butter, brown sugar, and salt together with your fingers.
- Stop when the mixture looks uneven and crumbly.
- Scatter the crumble loosely over the fruit.
- Bake until the fruit bubbles at the edges and the top turns golden and crisp, about 30 minutes.
- Let it rest briefly before serving so the juices thicken.
Tips
If the fruit is very sweet, reduce the sugar slightly.
For extra crunch, chill the crumble for 10 minutes before baking.
Also worth trying: Tomato & Mozzarella Puff Squares, Cheese Pancakes with Warm Raspberry Sauce, Quick Fruit Puff Pastry Cups
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