Fruit crumble

Get the most out of whatever fruit is in season with this versatile crumble recipe that can be used all year long. Adam’s tip for serving – pre-freeze scoops of ice-cream individually in advance to make serving a crowd a breeze!

• serves

  4

• prep

  10 minutes

• cook

  30 minutes

• difficulty

  Easy

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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Ingredients

• 800 g mixed fruit, roughly chopped (anything in season – apples, pears, stone fruit, berries, rhubarb etc)
• 100 g sugar
• 1 lemon, juiced
• 2 tbsp cornstarch
• Vanilla ice cream scoops, to serve

For the crumble topping

• 250 g self-raising flour
• 125 g demerara sugar
• 175 g butter, diced
• 1 tsp sea salt flakes

Instructions

1. Preheat the oven to 180˚C (fan-forced).
   
2. In a baking dish large enough to hold all the fruit, combine the fruit, sugar, lemon juice and cornstarch and toss lightly to combine.
   
3. In a medium bowl, combine the crumble topping ingredients and rub the butter into the mixture, until it resembles breadcrumbs.
   
4. Scatter the crumble topping all over the fruit filling, then bake for 30 minutes, or until the mixture is bubbling and the crumble is browned. Serve with vanilla ice-cream.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

The Sustainable Soiree

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G