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Summer fruit crumble recipe

Summer fruit crumble recipe

97 ratings

Crumbles can be made with many different sorts of fruit as this very berry recipe demonstrates. Raspberries, strawberries, blueberries and redcurrants make up the filling of this classic pud'. Serve with custard or vanilla ice cream. See method

  • Serves 4
  • 10 mins to prepare and 45 mins to cook
  • 539 calories / serving
  • Freezable


For the crumble topping

  • 100g soft light brown sugar
  • 100g unsalted butter, cold and cubed
  • 150g plain flour

For the filling

  • 75g caster sugar
  • 300g raspberries
  • 300g strawberries, hulled and halved
  • 100g blueberries
  • 50g redcurrants

Each serving contains

  • Energy

  • Fat

    22g 31%
  • Saturates

    13g 63%
  • Sugars

    57g 63%
  • Salt

    0g 1%

of the reference intake
Carbohydrate 86.9g Protein 5.7g Fibre 9.5g


  1. Preheat the oven to 190°C.
  2. Place the strawberries and raspberries for the filling in a saucepan along with the sugar. Bring to a simmer over a medium-low heat and cook, stirring occasionally, until the sugar as dissolved. Spoon into the base of a heatproof, glass baking dish.
  3. Place the butter and flour in a food processor and pulse until it resembles rough breadcrumbs. Transfer to a mixing bowl and stir through the sugar. Spoon the crumble topping on top of the fruit, then sprinkle the redcurrants and blueberries on top. Bake for 30-35 minutes until the topping is golden brown in colour.
  4. Remove from the oven and leave to stand for 5 minutes before serving.

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