The Best Homemade Fruit Crumble with Oats
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This easy homemade fruit crumble is the perfect dessert for any occasion. Use any fruit, and top with flour, sugar, and buttery oat crumble. Bake until golden brown and bubbly, then serve warm with ice cream, whipped cream, or custard.
You'll also love my apple and blackberry crumble, peach and raspberry crumble, strawberry rhubarb crumble, rhubarb and ginger crumble, or, apple and strawberry crumble.
If you have your favourite fruit mix, you can simply use this incredibly easy buttery crunchy crumble topping recipe and create your own fruit crumble mix.
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⭐️ Why this recipe works
- Balanced Sweetness: The combination of mixed berries and demerara sugar offers a perfect balance of tart and sweet flavors.
- Texture Contrast: The rolled oats in the topping provide a delightful contrast to the soft, juicy fruit filling.
- Versatile Ingredients: You can use either fresh or frozen berries, making this recipe flexible and seasonally adaptable.
- Simple Preparation: Using a food processor for the topping simplifies the process and ensures a consistent crumble texture.
🧾 Ingredients overview
- Mixed Frozen Berries: Provides the juicy, flavorful base for the filling.
- Demerara or Caster Sugar: Sweetens the fruit and topping, offering a rich caramel flavour.
- Plain Flour: Thickens the fruit juices in the filling and helps form the crumble topping.
- Butter: Adds richness and helps bind the crumble topping.
- Rolled Oats: Contributes a hearty, chewy texture to the crumble topping.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Homemade Fruit Crumble with Oats recipe step-by-step
- Preheat: Preheat the oven to 160ºC.
- Stir the mixed berries with demerara sugar and plain flour in a mixing bowl. The flour thickens the fruit juices during baking.
- Combine: rolled oats, butter, sugar, and flour in a food processor. Pulse until a thick crumble forms.
- Spread the fruit mixture evenly in a 2-liter oven-safe dish.
- Cover the fruit with the crumble topping, ensuring even coverage.
- Bake in the preheated oven for about 30-45 minutes, until the fruit is soft and the topping is golden and crisp.
- Let it cool for a few minutes before serving with vanilla ice cream.
📖 Variations
- Fruit Options: Swap mixed berries for apples, peaches, or a combination of your favourite fruits.
- Flour Alternatives: Use almond flour or gluten-free flour for a gluten-free version.
- Butter Substitutes: Use margarine or dairy-free butter for a dairy-free or vegan option.
- Add-ins: Incorporate chopped nuts or seeds into the topping for extra crunch.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Citrus Zest: Add a bit of lemon or orange zest to the fruit filling for a bright, fresh flavour.
- Herb Infusion: Infuse the fruit filling with fresh herbs like thyme or rosemary for a sophisticated twist.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled crumble in an airtight container in the fridge for up to 5 days.
- Freezer: For longer storage, place the crumble in a freezer-safe bag or container and freeze for up to 3 months.
- Reheat: To reheat, place the crumble in a preheated 150ºC oven for 10-15 minutes or until warmed through. Alternatively, microwave individual portions for 1-2 minutes.
❓Recipe FAQ's
Absolutely! In fact, it's often preferable to fresh fruit because it's usually cheaper and available year-round.
This is the perfect make-ahead dessert because it keeps so well and reheats beautifully.
For the crumble topping you can use coconut sugar instead. For the fruit mix it's best to either reduce the sugar and add in some honey or maple syrup, or use coconut sugar here too. Not only does the sugar add sweetness, but it contributes to the texture too, so eliminating it totally will result in a crumble that just won't be as satisfying.
Looking for other fruit crumble recipes like this? Try these:
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Quick and Easy Fruit Crumble Recipe
Ingredients
For the fruit filling
- 650 g (4 cups) mixed frozen berries
- 130 g (⅗ cups) demerara or caster sugar
- 30 g (¼ cups) plain flour
For the topping
- 225 g (1 5/7 cups) plain flour
- 225 g (1 cups) butter, cold cut into cubes
- 125 g (1 ½ cups) rolled oats, not quick cooking
- 250 g (1 ⅕ cups) demerara or caster sugar
Instructions
- Preheat the oven to 160ºC.
- Stir the fruit with the demerara sugar and the flour. The flour is what helps to thicken all the fruit juice as the crumble bakes. *See notes on using fresh fruit
- Simply add the oats, butter, sugar and flour to a food processor and pulse until a thick crumble forms. *See notes
- Place the fruit in an oven safe dish. About a 2l capacity is the size you’ll need. Once the fruit is evenly spread over the dish, place the crumble on top to cover the fruit. This recipe makes a lot of crumble topping so, you can freeze some of it for making crumble at a later date.
- Bake in the preheated oven for about 30 minutes, until the fruit is soft and juicy and the crumble topping is golden and crisp. Let cool for a few minutes before topping with vanilla ice cream.
Notes
- Add any spices or nuts to the crumble topping while mixing it and to the fruit filling before baking.
- If the topping is too dry add a little more butter to the topping. You can also add a tablespoon or two of milk or cream.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
I make this crumble recipe a couple of times a month and it never fails to impress me! It's so easy and so delicious. That topping is incredible!
Absolute top fave for me.
Thank you so much!