Red Fruit Crumble
🛠 Equipment
- Baking dish (approx. 20 x 25 cm)
- Large mixing bowl
- Small bowl
- Knife
- Fork (for mixing crumble)
- Kitchen scale
🛒 Ingredients
| 200 g | Fresh raspberries (or frozen) | |
| 200 g | Fresh blueberries (or frozen) | |
| 200 g | Fresh strawberries | |
| 60 g | Brown sugar | |
| 1 tbsp | Lemon juice | |
| 1 tbsp | Cornstarch | |
| 150 g | All-purpose flour | |
| 80 g | Rolled oats | |
| 50 g | Slivered almonds | |
| 100 g | Cold unsalted butter | |
| 80 g | Brown sugar (for crumble) | |
| 1 packet | Vanilla sugar | |
| 1 pinch | Salt |
Preparation
Step 1: Preheat the oven
Preheat the oven to 180°C (350°F).
Step 2: Prepare the fruit
Gently wash the raspberries, blueberries and strawberries. Hull the strawberries and cut them into quarters.
In a bowl, mix all the fruits with 60 g brown sugar, lemon juice and cornstarch. Stir gently to coat without crushing the fruit.
Pour the fruit into the buttered baking dish and spread evenly.
Step 3: Make the crumble topping
In a large bowl, mix the flour, rolled oats, slivered almonds, 80 g brown sugar, vanilla sugar and a pinch of salt.
Cut the cold butter into small cubes and add to the mixture.
Using your fingertips, rub the butter and flour together until the mixture resembles coarse sand with some pea-sized butter pieces still visible.
Step 4: Assemble and bake
Sprinkle the crumble topping evenly over the fruit in a uniform layer without pressing down.
Bake for 30 to 35 minutes, until the topping is golden and crispy and the fruit is bubbling around the edges.
Step 5: Rest and serve
Let cool for 10 minutes out of the oven — the crumble will firm up slightly.
Serve in individual bowls, topped with a scoop of vanilla ice cream or a dollop of thick cream.
💡 Tips & variations
- Use frozen fruit without thawing — they will release less water during baking.
- Cornstarch is essential to thicken the fruit juices and prevent a runny crumble.
- Butter must be very cold for a sandy crumble texture — work it with your fingertips.
- Don't overmix the topping — there should still be pea-sized butter pieces visible.
- Serve warm with a scoop of vanilla ice cream or thick cream.
❓ Frequently asked questions
How long does this recipe take?
55 min (20 min prep).
How many servings does this make?
6 servings.
How difficult is this recipe?
easy.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
