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.
Servings: 4
Calories: 434kcal
Equipment
- 1 Baking tray (flat)
- 1 Serving tray
- 1 Medium sized mixing bowl
Ingredients
- 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
Instructions
- 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
Notes
- 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.
Nutrition
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