Buttery, brown sugar oat topped fruit crumble. Overflowing with juicy mixed fruit and we're going for a double batch of that buttery oat topping because we're almost as much about the topping as the fruit. Use frozen fruit to make this 5 ingredient dessert super easy. And of course, all ingredients are from Aldi. ♥
This recipe is probably my all-time favourite dessert recipe ever. I've been making it for years so, I've had the chance to adjust and create the perfect oat topping. Let me also point out that this recipe is only 5 ingredients. We're keeping it super simple to make life easy. And everything is pretty much a pantry or freezer staple meaning that you probably already have everything you need to make this.
Easy Oat Topped Fruit Crumble
Like this recipe? Pin it to your NAME pinboard!
Follow SavvyBites on Pinterest
Ingredients
We're keeping it super simple on the ingredients front. Just 5 of them! I'll add some optional add-ins if you've got some bits and bobs. But truly, this crumble is perfect as is. But if you're feeling "extra" then, by all means, add in some of the other bits.
- fruit- I pretty much always use frozen for this recipe, even in the height of summer. It's economical, and frozen fruit is always picked at its peak, so the result is always perfect.
- plain flour- this helps to thicken any of the juices that come out of the fruit and the make the crumble nice and jammy.
- sugar- in this recipe I'm using demerara because it's what Aldi had at the time instead of brown sugar. You can use all caster sugar, all brown sugar or a mixture of the two. But this recipe right now is all about keeping it simple and easy.
- oats- I've been using Kavanagh oats for years as they are absolutely the best, but you can use any rolled out. Just skip the quick-cooking oats. They're milled too fine and become almost "dusty" in the crumble topping.
- butter- salted or unsalted is fine here. I always use salted, but whatever you have on hand will be perfect.
Step by step- using frozen fruit
- First, let the fruit and sugar mingle. 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. It's responsible for the jammy consistency.
- You can most certainly use fresh fruit here, but the same principle applies to add some flour to the fruit to create a thick jammy texture.
- Any kind of fruit can be used here, Apples, pears, berries, anything you like. The fruit to sugar to flour measure will be the same. So, really this is an anything-you-have mix and match fruit crumble situation.
Step by step- oat topping
- Every part of this recipe is easy, but the topping may just be the easiest one-step dessert instruction ever! Simply add the oats, butter, sugar and flour to a food processor and pulse until a thick crumble forms.
- Be sure to use the pulse setting so that you still end up with larger chunks of the oats. This is why we avoid a quick oats situation. They're already too finely processed.
Oat topping without a food processor
- If you don't have a food processor you can just use your fingers and rub the butter into the flour and oats, or use a fork. If using this method be sure to use butter that is slightly softened to make it easier to rub in.
Optional extras
- cinnamon- add a teaspoon to the fruit or the crumble topping or both.
- hazelnuts or any other nut (almonds, walnuts, pecans) add to the food processor when you blend the topping
- thyme or rosemary fresh herbs- depending on your level of adventure, you could add some fresh herbs to the fruit and sugar mixture. Fresh thyme and blueberries or strawberries and basil work amazing together.
Ice cream or custard
As you can tell by the photos I'm team ice cream all the way. A hot crumble with cold vanilla ice cream is just how I live my life. But you can always serve this crumble with some custard. The beauty of this mix and match fruit crumble is that it's so adaptable! The crumble can be served either hot or cold and the custard you want to serve it with can be hot or cold. Either way you have the most comforting dessert/ brunch/ breakfast situation.
Personally, I'm all about hot crumble, and cold vanilla ice cream. A classic combo!
So, share the recipe, take extra-large spoonfuls right out of the fridge, dollop that ice cream and drip that custard. Because this is what simple easy dessert dreams are made of!
More easy dessert recipes
Recipe
Quick and Easy Fruit Crumble Recipe
Ingredients
- 650 g mixed frozen berries
- 130 g demerara or caster sugar
- 30 g plain flour
- For the topping
- 225 g plain flour
- 225 g butter cold cut into cubes
- 125 g rolled oats not quick cooking
- 250 g 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
- Note 1- If using fresh fruit use the same amount of sugar, but add a little extra flour to make up for the extra juice that will present in the fresh fruit. Especially if you’re using fruit that is extra ripe.
- Note 2- Be sure to use the pulse setting so that you still end up with larger chunks of the oats. This is why we avoid a quick oats situation. They're already too finely processed.
Nutrition
THANKS SO MUCH FOR READING AND COOKING ALONG WITH ME! IF YOU MAKE THIS RECIPE OR HAVE A QUESTION, I’D LOVE IT IF YOU LEFT A COMMENT AND A RATING. YOU CAN ALSO FOLLOW ALONG ON PINTEREST, FACEBOOK AND INSTAGRAM TO SEE WHAT WE’RE EATING, PINNING AND A LITTLE BEHIND THE SCENES TOO!
JT
Absolute top fave for me.
Deborah Thompson
Thank you so much!