Fruit Crumble is a crunchy and delicious breakfast or dessert recipe that you will leap out of bed for! With peaches and apricots this is a healthy fruit crumble recipe with oats that is simply heavenly!
Use peach and apricot slices drained and reserve the juice for pouring in and over the crumble!
This is a crumble topping recipe with oats that you are going to want to make again and again.
- Fruit Crumble with oats
- How do you keep crumble topping from getting soggy
- Baking recipes Breakfast recipes Dessert recipes
- How long can I keep crumble mix?
- Ingredients needed
- Crumble Topping Recipe Method
- Frequently asked questions
- Fruit Crumble Pro tips
- Sweet Baking recipes to try
Fruit Crumble with oats
Making a fruit crumble with oats is super easy!
You can use whichever fruit you prefer and some popular choices are:
This basic crumble recipe goes perfectly well with any of the above fruit. Serve it with ice-cream or yoghurt for a healthy twist on a traditional granola breakfast.
How do you keep crumble topping from getting soggy
To keep your crumble crunchy, dry and avoid it from going soggy, it is best to separate out the fruit, crumble, syrup and juice until you are ready to serve it.
You can store the crumble in an air tight container or zip lock bag. It is also suitable to freeze.
If taking to work for breakfast or lunch, keep the fruit in one container and the crumble in another. The wet juices from the fruit will make the crumble soggy if it is left mixed together for too long.
How long can I keep crumble mix?
You can keep your crumble mix for 2 weeks in the fridge or pantry.
Any longer than this and it is best to keep it in the freezer. This will help to lock in freshness and avoid it going stale.
If freezing your crumble, simply remove it from the freeze prior to serving and allow to defrost for a couple of minutes.
You can also choose to reheat your crumble in the microwave or oven for an extra hot, crunchy taste that tastes amazing!
The ingredients for this recipe are basic, easy to find and compliment each other. They are shown in the photo below with text overlay so you know exactly what you need.
As you can see we need are:
- desiccated coconut
- vanilla extract
- reserved juice
Here are the step by step photos and instructions to make this recipe. We can break down our method into 18 easy steps.
- add oats, coconut, flour and vanilla to a mixing bowl (shown in photos 1-4)
- add the reserved fruit juice (shown in photo 3)
- as well as the butter (shown in photo 5)
- use your finger tips to rub the butter into the oat mix (shown in photo 8)
- spread into baking tray and use a spoon to spread flat (shown in photo 7)
- bake the oat crumble for 20 mins (shown in photo 10)
- add peach and apricot slices to serving tray (shown in photo 11)
- top with crumble and serve with yoghurt (shown in photo 12)
Crumble Topping Recipe Method
Of the 12 steps shown above, there are 4 steps to pay particular attention to. These steps are shown in the photos below and labelled with a detailed explanation underneath the collage.
- the oats can be 'quick' or 'rolled' (photo 1)
- reserving the juice from the fruit so we don't need to add sugar to the crumble (photo 2)
- the crumble will change colour and become a nice light golden brown (photo 3)
- add your fruit to your serving tray and stir to combine (photo 4)
To stop your crumble from going soggy, keep separate from the fruit and yoghurt until you are ready to serve!
Frequently asked questions
- the oats are the major ingredient in the crumble
- you can use gluten free flour if you prefer
- cooking the crumble takes about 20 mins
- the reserved juice adds a sweetness that replaces additional sugar
Oatmeal Crumble Topping tips
- a healthy fruit crumble maximizes fruit and minimizes additional sugar
- you can use fresh or tinned fruit for this recipe
- option to use frozen fruit, cook that separately then top with crumble
- this is a freezer friendly recipe
- This is an EASY recipe
Fruit Crumble Pro tips
These additional tips are so that you can master this recipe from the 1st time you make it:
- preheat your oven as it will save time
- line your baking tray with greaseproof paper (not tin foil)
- use your finger tips to rub the butter into the oat crumble
- option to add honey,k golden or maple syrup
- sprinkle the crumble over the fruit when ready to eat to avoid the fruit making the crumble soggy
- reheat your fruit and crumble for a sweet porridge like bowl of deliciousness!
The lack of sugar in this recipe allows for the sweetness of the reserved juice to shine through.
Sweet Baking recipes to try
- Lemon Polenta Cake
- Orange Polenta Cake
- Triple Caramel Chocolate Brownies
- Dulce de Leche Tartlets (p.s you can make the dulce in the slow cooker!)
- Cookie Monster Cupcakes (these are super fun to make!)
- Lion Cake recipe (perfect for a special occasion)
If you like this recipe, you might also like to try the Cornflake Biscuits recipe.
PIN and save this recipe for later!
- Baking tray (flat)
- Serving tray
- 2 cups oats Note 1
- 1 cup desiccated coconut
- ½ cup plain flour
- 1 tsp vanilla extract
- 825 grams peach slices Note 2, drained, syrup reserved
- 410 grams peach halves drained, syrup reserved
- Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5 and line a flat baking tray (with rim) with baking paper
- Use a medium sized mixing bowl to combine oats, coconut, flour, vanilla essence and stir to combine
- Add butter in and use your fingers to manipulate so that the butter gets flattened and squished into the dry ingredients
- Spread oat mix onto lined baking tray and place on the middle shelf off the oven. Allow to cook for 10 mins
- Add peach slices and apricot havles to a griddle or flat fry pan, cook for 3-5 mins
- Remove crumble from oven and set aside
- Transfer cooked fruit to base of serving tray, top with toasted crumble mix
- Serve with ice cream or greek yoghurt. Drizzle reserve fruit syrup over the top
- Note 1 You can use quick or rolled oats, both work fine. I am using quick oats for this recipe.
- Note 2 Tinned fruit is easy as you can drain it, reserve the juice for pouring into the crumble and over it at the end, plus when I use this recipe and the juice, I don't then add additional sugar. You can use any type of prepared tinned fruit (ie that doesn't need to be cooked) or fresh fruit. If you want to use frozen fruit, it will be best to bake that in the oven to cook it through before topping with the crumble at the end.
You might like to whip up this crumble for breakfast.
Otherwise you might like to enjoy it as a dessert treat!
Either way, you are going to love the combination of sweet fruit, crunchy toasted crumble and delicious smooth yoghurt
I would love to hear your comments in the feedback below.
Get ready to crumble my friends, haha but I couldn't let that one slip by!!
If you too want some baking therapy, here are some ideas: