Fruit crumble

fruit crumbleIn this recipe we get to use the beautiful summer stone fruit I harvested from the garden and preserved.  It has looked so colourful in the bottles on our kitchen shelves – the kids keep asking “when are we going to eat them?” Now they know when.

Season:  All year

Type:  Sweets

Difficulty:  Easy

Serves:  6 at home or 30 tastes in the classroom

Fresh from the garden:  plums, peaches, apricots, nectarines

Recipe source: Lou’s recipe


  • kitchen paper
  • colander
  • scales
  • bowls – 1 medium, 1 large
  • chopping board and non-slip mat
  • medium knife
  • baking dishes



  • 1 kg fruit preserved in light sugar syrup
  • butter, for greasing

Crumble topping

  • 100 g plain wholemeal flour
  • 100 g plain flour
  • 50 g rolled oats
  • 50 g shredded coconut
  • 100 g raw sugar
  • 200 g unsalted butter
What to do

  • Preheat the oven to 200oC.
  • Set out your equipment and ingredients.
  • Lightly grease the baking dishes with butter using the kitchen paper.
  • Place the colander over the large bowl and tip the preserved fruit and syrup into the colander to drain.

Make the crumble topping

  • Place the flours, oats, coconut and sugar in the medium bowl.
  • Cut the butter into 1cm cubes and add to the bowl.
  • Using your fingertips rub the butter into the flour mixture until it looks like lumpy breadcrumbs.
  • Sprinkle the mixture over the fruit.
  • Bake for 20 minutes or until the topping is golden brown and bubbling at the edges.

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