Fruit crumble with oats is my version of a traditional fruit crumble. It has a fruit filling with a crunchy crumble topping containing wholemeal flour, butter, Demerara, oats and seeds.
It can be made using a variety of fruits and is quick and easy to make.
It is a popular make-ahead dessert which is delicious served either hot or cold.
Fruit crumble is a great way to make use of seasonal fruits. The oaty crumble topping is perfect for making various types of crumble such as apple crumble, gooseberry crumble or rhubarb crumble. It can also be used as a topping for previously frozen fruit or some tinned fruits such as pears or stewed apples.
My favourite way to eat fruit crumble is with a serving of creamy vanilla ice cream or stracciatella but it is equally delicious with custard or fresh cream.
If you are looking for other dessert ideas using summer or autumn fruits you may like to try baked apples, apple galettes or plum and raspberry crumble tart.
Oat crumble can also be used as a topping for fruit tarts such as rhubarb and loganberry crumble tart
The quantities in this fruit crumble recipe are sufficient for approximately 6 servings.
Ingredients for the crumble topping
- 160g wholemeal flour - I have used wholemeal flour for its nutty flavour but you could substitute plain white flour if you don't have any wholemeal flour.
- 80g butter - you could substitute a plant based margarine if you don't wish to use butter or if you want to make a vegan fruit crumble.
- 80g Demerara sugar - I used Demerara as I like the flavour but you could use granulated sugar instead.
- 40g oats - use rolled oats to add texture to your crumble topping. Quick oats are not suitable for this recipe.
- 35g pumpkin seeds - seeds add texture to the crumble topping. You can add or substitute other seeds such a sunflower seeds.
Ingredients for the fruit filling
- Prepared fruit of your choice - in this recipe I have used gooseberries but you could use other fresh fruits such as rhubarb, plums, blackberries, lightly stewed apples or any mixture of fruits. If you are using apples I recommend using Bramleys rather than eating apples. Frozen fruits and some tinned fruits are also suitable for this recipe.
- Spices - ground cinnamon, ground ginger, ground mixed spice or ground cardamon are perfect for this recipe.
Equipment needed
No specialist equipment is needed for the crumble recipe but the following may be useful:
- Kitchen scales
- Large bowl
- Food processor (optional)
- Long handled spoon
- 20cm diameter (or equivalent sized) ovenproof dish
How to prepare the fruit crumble topping
Rub the butter into the flour until it resembles breadcrumbs (or use a food processor).
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 or until you are ready to use it.
How to prepare the fruit filling
Prepare whatever fruit you plan to use for your crumble pudding. Here I used fresh gooseberries.
To prepare gooseberries - wash, top and tail and then simmer in small amount of water with 2 tablespoons of Demerara sugar and a teaspoon of ground ginger. Drain any excess juice from the fruit before adding the crumble topping.
If you are using other fruits prepare as follows:
Apples - Bramleys are perfect for making fruit crumble. Peel, core, cut into chunks and lightly simmer for a few minutes in a little water and sugar (optional). Drain any excess juice.
Pears - peel, core and cut into chunks. If the pears are ripe they do not need to be cooked before assembling the crumble pudding.
Plums - peel and remove the stones. Plums do not need to be cooked before using in a crumble pudding.
Rhubarb - trim the leaves from the stalks, wash and cut the stems into chunks. If the rhubarb is young and tender the skin can be left but if it is not so fresh it is better to peel it. Simmer for a few minutes in a little water. Drain any excess juice before using in your fruit crumble.
Peaches - peel, remove the stones and cut into pieces.
Blackberries - remove any stalks or other traces of vegetation and rinse.
Place the drained fruit in a 20 cm diameter (or equivalent) ovenproof dish.
How to bake fruit crumble
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.
It is likely that some of the juice from the fruit will pass through the crumble topping particularly if you are using fruits with a high water content such as rhubarb. This may affect it appearance but it will still taste as good.
How to serve fruit crumble with oats
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.
Tips
- Leave the butter in the fridge until you are ready to use it otherwise the crumble topping may have a dough-like texture rather than a crumbly texture.
- If you rub the butter into the flour by hand (instead of using a food processor) make sure you do this quickly. The heat from your hands may soften the butter and result in a less crumbly texture.
- Place the prepared crumble mixture in the fridge until you are ready to use it.
- Add other ingredients to the crumble mixture such as chopped nuts or other types of seeds for extra flavour and texture.
- Plant based margarine can be used instead of butter to create a vegan version of this recipe.
- The crumble topping can be prepared in advance and stored in the fridge for a couple of days.
- The crumble mixture is suitable for freezing. If you make double the quantity of crumble mixture half can be frozen to use another day.
FAQs
Traditional crumble topping is made using flour, butter and sugar. In this crumble topping recipe I have substituted wholemeal flour for plain flour, used Demerara instead of granulated sugar and added oats and seeds for extra flavour and texture.
Fruit crumble is a traditional British pudding. It is eaten all year round but is particularly popular when when British fruits such as apples, pears, rhubarb, gooseberries and blackberries are in season.
If you use butter which is too warm, or spend too much time rubbing the butter into the flour by hand, there is a risk your crumble topping with have a dough-like texture rather than a crumbly texture. To avoid this make sure you use chilled butter straight from the fridge and do not leave the butter or the prepared crumble mixture out in the kitchen for too long. Place the crumble mixture in the fridge until you are ready to use it.
Other fruit desserts
- Baked apples40 Minutes
- Plum and raspberry crumble tart1 Hours 10 Minutes
- Apple galettes with flaky pastry2 Hours 35 Minutes
- Cranberry and apple crumble bars1 Hours 15 Minutes
Fruit crumble with oats
Ingredients
- 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
Instructions
How to prepare the crumble topping
- Rub the butter into the flour until it resembles breadcrumbs. This stage can be done either by hand or in a food processor.
- Add the Demerara sugar, oats and pumpkin seeds and mix. Place in the fridge to chill for about 15 minutes.
How to prepare the fruit filling
- To prepare the fruit:Gooseberries - wash, top and tail and then simmer in small amount of water with 2 tablespoons of Demerara sugar and a teaspoon of ground ginger. Drain any excess juice from the fruit before adding the crumble topping.Apples - Bramleys are perfect for making fruit crumble. Peel, core, cut into chunks and lightly simmer for a few minutes in a little water and sugar (optional). Drain any excess juice. Pears - peel, core and cut into chunks. If the pears are ripe they do not need to be cooked before assembling the crumble pudding. Plums - peel and remove the stones. Plums do not need to be cooked before using in a crumble pudding. Rhubarb - trim the leaves from the stalks, wash and cut the stems into chunks. If the rhubarb is young and tender the skin can be left but if it is not so fresh it is better to peel it. Simmer for a few minutes in a little water. Drain any excess juice before using in your fruit crumble. Peaches - peel, remove the stones and cut into pieces.Blackberries - remove any stalks or other traces of vegetation and rinse.
- 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.
How to bake fruit crumble
- 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).
To serve
- Serve either hot or cold. The crumble pudding is suitable for reheating.
Notes
- Leave the butter in the fridge until you are ready to use it otherwise the crumble topping may have a dough-like texture rather than a crumbly texture.
- If you rub the butter into the flour by hand (instead of using a food processor) make sure you do this quickly. The heat from your hands may soften the butter and result in a less crumbly texture.
- Place the prepared crumble mixture in the fridge until you are ready to use it.
- Add other ingredients to the crumble mixture such as chopped nuts or other types of seeds for extra flavour and texture.
- Plant based margarine can be used instead of butter to create a vegan version of this recipe.
- The crumble topping can be prepared in advance and stored in the fridge for a couple of days.
- The crumble mixture is suitable for freezing. If you make double the quantity of crumble mixture half can be frozen to use another day.
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