Tinned Fruit Crumble (Canned Fruit Crumble) is a crunchy and delicious breakfast or dessert recipe that you will leap out of bed for! Using canned peaches and apricots this is a quick and easy crumble recipe with oats that is simply heavenly!
Of the many things to love about this recipe, these are the points that I think will appeal to you the most:
- Budget friendly: tinned fruit is reasonably inexpensive and available all year round. There is no waiting for stone season to arrive as you only need to pop to the shops to grab what you need!
- Everyday ingredients: each of the ingredients you need to make the recipe are simple to find at the local grocery store.
- Versatile: whilst I am using a simple combination of tinned peaches and apricots, you could try other tinned fruits or a combination of mixed fruits.
- Multiple serving suggestions: some readers will prefer to start their day with this type of dish and some prefer to finish their day with it! Call it breakfast or dessert, depending on your sweet yum time of the day needs.
- Serving ideas: you can serve this fruit crumble with Greek Yogurt, plain vanilla yogurt or vanilla ice cream, which ever takes your fancy.
The ingredients for this recipe are basic, easy to find and compliment each other. They are shown in the photo below so you know exactly what you need. For exact measurements scroll to the printable recipe card below.
As you can see, the recipe calls for:
- Oats: I use rolled or quick oats. They are budget friendly and easy to find at the shops.
- Desiccated coconut: this is the most commonly sold type of coconut. It is perfect to bake with and have a lovely yum kind of smell about it.
- Flour: we use plain flour for this and I cheat and skip the sifting step. You can sift it if you wish too, however, I find it really isn't necessary for the recipe.
- Peaches: as you can see from the photos, whilst I drain the fruit, I then reserve some of the fruit juice that was in the tin. This can be drizzled over the crumble when you are serving it.
- Apricots: easy to find and get a hold off, the apricots pair well with the peaches and the flavours of both fruits hold their own in the crumble.
- Vanilla extract: we only need a small amount of this, adding a slight vanilla taste to the crumble mixture.
- Butter: I recommend using regular unsalted butter. It gets rubbed together with the oats as part of the process of forming the crunchy crumble texture.
- Reserved juice: this is simply the liquid that was in one of the tins of fruit. It is not essential to use this, however, I find it adds a nice sweet touch which is tasted when eating.
Here are the step by step photos and instructions to make this recipe. We start by making the crumble, you will need a mixing bowl.
- Add oats, coconut, flour and vanilla to mixing bowl (Photos 1-4)
- Next add the reserved fruit juice (Photo 5)
- Then the butter (Photo 6)
- Use your finger tips to rub the butter into the oat mix (Photo 7)
- Spread into baking tray (Photo 8)
- Use a spoon to spread flat (Photo 9)
- Bake the oat crumble for 20 mins (Photo 10)
- Add peach and apricot slices to serving tray (Photo 11)
- Top with crumble and serve with yoghurt (Photo 12)
The aroma of the crumble baking will waft through the house in a delicious and heart warming fashion, the hungry mouths will follow!
Top Tip: To stop your crumble from going soggy, keep separate from the fruit and yoghurt until you are ready to serve!
Breakfast or dessert that is the question with this crumble recipe!
For breakfast, I recommend serving with plain vanilla or Greek yoghurt.
For dessert, I recommend serving with vanilla ice cream for the ultimate yum combination.
Substitutions and Variations
As always, I like to give you guys some ideas to switch things up a little in my recipes so that you can tick all of your boxes and know what your options are. Try any of the following:
- Use different fruits or a combination of fruits. Blackberries, blueberries and cherries all offer a lovely taste and can also be found in the tinned fruits section at the store.
- You can add a little cinnamon or nutmeg to the oat crumble. These spices will give both a lovely lift and aroma to the dish.
- Use gluten free oats and flour if that is your lifestyle preference.
- Drizzle honey, golden syrup or maple syrup over to serve.
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.
- Hold off combining the crumble and fruit until ready to serve so that it doesn't go soggy!
- Reheat your fruit and crumble for a sweet porridge like bowl of deliciousness!
Frequently Asked Questions
What can I do with canned fruit mix?
You can make fruit crumble, jelly with fruit mixed in, a fruit cocktail or fruit Danish!
What fruit can be used in a crumble?
There is a wide variety of fruits that can be used in crumble recipes. Try any of the following:
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 1 week 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!
Related Baking Recipes
If you love getting your bake on, then I have a few more recipes that I know you will enjoy. Get baking these today:
- Golden Syrup Cornflake Cakes
- Lemon Polenta Cake
- Orange Polenta Cake
- Dulce de Leche Tartlets
- Cornflake Biscuits
- Peanut Butter Banana Oatmeal Muffins
Get ready to crumble my friends, haha but I couldn't let that one slip by!!
Tinned Fruit Crumble
- 1 Baking tray (flat)
- 1 Serving tray
- 1 Medium sized mixing bowl
- 2 cups oats Note 1
- 1 cup desiccated coconut
- ½ cup plain flour
- 1 teaspoon 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 - Oats: 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 or canned fruit.
Recipe was published in Feb 2020, updated in June 2022 with more top tips for you :)