Wholemeal fruit crumble is a variation on traditional fruit crumble. In this fruit crumble recipe the ingredients for the topping include wholemeal flour, oats and pumpkin seeds which add a tasty and wholesome addition to just about any fruit filling. The quantities in the recipe below are sufficient for approximately 6 servings.
- 160g wholemeal flour
- 80g butter
- 80g Demerara sugar
- 40g oats
- 35g pumpkin seeds
- Prepared fruit of your choice (here I used gooseberries from my garden)
- Spices of your choice such as cinnamon, ginger or cardamon (optional)
Equipment needed to make wholemeal fruit crumble
- Kitchen scales
- Large bowl
- Food processor (optional)
- Long handled spoon
- 20cm diameter (or equivalent sized) ovenproof dish
How to make wholemeal fruit crumble
Rub the butter into the flour until it resembles breadcrumbs (or use a food processor). Margarine can be used in place of the butter if preferred and if plant based margarine is used then this will create a vegan version.
Add the Demerara sugar, oats and pumpkin seeds and mix together. Place the prepared crumble mixture in the fridge to chill for about 15 minutes.
Prepare whatever fruit you plan to use for your crumble pudding. Here I used fresh gooseberries simmered in small amount of water with 2 tablespoons of Demerara sugar and a teaspoon of ground ginger. Drain excess juice from the fruit before adding the crumble topping.
Substitute any fruits of your choice such as apples, blackberry and apples, pear, peaches or plums. I find that this is a great way to make use of a glut of any fruits when they are in season but crumble pudding is equally good made with fruits which have been stored in the freezer. Add cinnamon, ginger or cardamon to spice up the fruit!
Place the drained fruit in a 20 cm diameter (or equivalent) ovenproof dish.
Heat the oven to gas mark 4, 180oC, 350oF. Place the dish in the centre of the oven and cook until the crumble starts to turn golden, this may take around 20 to 30 minutes or so, but check regularly. Place a skewer into the centre of the pudding to check it has been heated through and is cooked. For an Aga, bake in the centre of the roasting oven until cooked.
- The crumble pudding is delicious served either hot or cold. Any leftovers can be stored in the fridge until the following day. The pudding can also be reheated.
- Fruit crumble is delicious on its own or served with cream, custard, or ice cream.
- Try adding other ingredients to the crumble mixture such as chopped nuts or other types of seeds.
- Plant based margarine can be used instead of butter to create a vegan version.
- The crumble mixture is suitable for freezing. If you make double the quantity of crumble mixture than half can be frozen to use another day.
Why not try a variation on the crumble theme and have a go at making rhubarb and loganberry crumble tart? This crumble tart is made with sweet shortcrust pastry and can be made with any fruit of your choice.
Wholemeal fruit crumble
- 160 g wholemeal flour
- 80 g butter
- 40 g oats
- 35 g pumpkin seeds
- 80 g Demerara sugar
- 3 cups prepared fruit
- ½ teaspoon cinnamon
- Rub the butter into the flour until it resembles breadcrumbs.
- Add the Demerara sugar, oats and pumpkin seeds and mix. Place in the fridge to chill for about 15 minutes.
- Place the prepared fruit in a 20cm diameter (or equivalent sized) ovenproof dish and add the spices.
- Sprinkle the crumble mixture evenly over the fruit making sure it is completely covered and there are no gaps.
- Bake in a pre heated oven at 180°C, 350°F, gas mark 4 until the crumble starts to turn golden (about 20 to 30 minutes).