Summer fruit crumble


Preparation info

  • Difficulty


  • Feeds

    four to six

Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

It’s worth waiting for the height of summer to produce this patronisingly simple pud with its rough and crumbly almond topping. The berries will collapse throughout cooking to provide delicious, sticky juices. By all means, put your own mix of fruit together, depending on what’s around.


Crumble topping

  • 150 g ( oz) plain flour
  • ½ tsp ground cinnamon
  • 75 g (272 oz) butter
  • 75 g ( oz) brown sugar
  • 2 tbsp ground almonds
  • 2 peaches
  • 2 nectarines
  • 2 apricots
  • 1 green apple
  • ½ mango
  • 1 cup raspberries, blueberries, strawberries
  • 2 tbsp caster sugar


Heat oven to 190°C (375°F). Sift flour and cinnamon into a bowl. Cut butter into tiny cubes and rub lightly into the flour with your fingertips, leaving it clumpy. Mix lightly with sugar and ground almonds.

Peel and roughly chop all fruit as appropriate, and arrange in a jumbled layer in a large buttered pie dish or baking tray. Sprinkle with caster sugar. Top with crumble topping. Bake for 30 to 40 minutes until fruit is hot and topping is golden. Serve hot or warm, with cream, ice cream, or custard.