Tinned Fruit Crumble
Tinned Fruit Crumble is a crunchy and delicious breakfast or dessert recipe that is quick, easy and delicious! Serve with yogurt or ice cream.
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Breakfast
Cuisine: Western
Keyword: Canned Fruit Crumble, Tinned Fruit Crumble
Servings: 4
Calories: 434kcal
- 2 cups oats Note 1
- 1 cup desiccated coconut
- ½ cup plain flour
- 1 teaspoon vanilla extract
- 1 stick/110 grams butter chopped into cubes
- 825 grams peach slices drained, syrup reserved, Note 2
- 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.
Calories: 434kcal | Carbohydrates: 64g | Protein: 10g | Fat: 17g | Saturated Fat: 13g | Sodium: 11mg | Potassium: 671mg | Fiber: 11g | Sugar: 19g | Vitamin A: 672IU | Vitamin C: 14mg | Calcium: 39mg | Iron: 4mg