Bowl of Tom Kerridge's simple fruit crumble topped with fresh cream

Tom Kerridge’s Simple Fruit Crumble

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why make this recipe

This crumble is quick, warm, and easy. It uses frozen fruit and simple pantry items. You can make it on a weeknight or for guests. If you like classic fruit crumbles, you might also enjoy this baked apple crumble for another simple option.

introduction

Tom Kerridge’s Simple Fruit Crumble is a plain, friendly dessert. It mixes frozen fruit with apples and a crumbly topping. The bake is golden and smells like warm spice and lemon. It works well with custard or ice cream. Serve it warm and people will enjoy it.

how to make Tom Kerridge’s Simple Fruit Crumble

This recipe is a two-part make. First, you mix the fruit and flavourings in a dish. Second, you make a crumble topping and spread it over the fruit. Put the dish in a hot oven until the top goes golden and the fruit bubbles. The steps are quick and clear.

Ingredients :

  • 1kg frozen fruit (e.g., Black Forest mix)
  • 2 Granny Smith apples, peeled, cored, and cut into 2cm chunks
  • 4 tablespoons caster sugar
  • 1 teaspoon ground mixed spice
  • 2 teaspoons vanilla bean paste
  • Finely grated zest of 1 small lemon
  • 150g cold butter, diced
  • 150g caster sugar for crumble topping
  • 150g plain flour
  • 80g rolled oats

Directions :

  • Preheat the oven to 200°C/Fan 180°C/Gas.
  • Place the frozen fruit and apple chunks in a deep baking dish. Sprinkle with sugar and mixed spice, add vanilla paste and lemon zest.
  • For the crumble topping, mix cold butter, caster sugar, plain flour, and rolled oats until crumbly.
  • Spread the crumble over the fruit and bake for 35-40 minutes until golden.
  • Serve warm with custard, ice cream, or cream.
    For a different idea, you can turn similar fruit into sliceable treats like cranberry crumble bars.

how to serve Tom Kerridge’s Simple Fruit Crumble

Serve it warm from the oven. Spoon custard over each portion or add a scoop of vanilla ice cream. A dollop of thick cream also works. If you want a light side, serve a simple salad to balance the sweetness, such as a fresh cucumber and avocado salad.

how to store Tom Kerridge’s Simple Fruit Crumble

  • Cool the crumble to room temperature.
  • Cover the dish or transfer to an airtight container.
  • Store in the fridge for up to 3 days.
  • Reheat in the oven at 160°C until warm, or microwave individual portions for a short time.

tips to make Tom Kerridge’s Simple Fruit Crumble

  • Use cold butter and rub it into the flour and oats with your fingers for a good crumb texture.
  • Do not overmix the topping; leave some larger crumbs for a nice crunch.
  • If your frozen fruit is very watery, drain a little before baking to avoid a soggy base.
  • Taste and adjust sugar if your fruit is very tart or very sweet.
  • Bake until the fruit bubbles at the edges and the top is golden.

variation (if any)

  • Add chopped nuts (almonds or walnuts) to the crumble for extra crunch.
  • Swap spices: use cinnamon only if you prefer a simpler spice.
  • Use different fruit mixes like berries, rhubarb with strawberries, or mixed stone fruit.
  • Make it gluten free by using gluten-free flour and oats.

FAQs

Q: Can I use fresh fruit instead of frozen?
A: Yes. If you use fresh fruit, cut it into chunks and toss with the sugar and spice. You may need to bake a little longer if the fruit is dense.

Q: Can I freeze the crumble?
A: Yes. Freeze the baked crumble in an airtight container for up to 2 months. Defrost in the fridge and reheat in the oven.

Q: How do I make the topping crisper?
A: Use cold butter and handle the mix lightly. Add a few extra oats or chopped nuts for more crunch.

Q: Can I reduce the sugar?
A: Yes. You can cut the sugar slightly, but taste the fruit first. Very tart fruit may need the full amount.

Q: Is rolled oats necessary?
A: Oats add texture. You can use more flour instead, but the topping will be less chewy.