Summer Fruit Crumble
Summer fruits make a delicious crumble, and often when fruit isn’t perfect/ or a little woody to taste, I will make this recipe. It will bring out the natural flavours in the fruit and make it taste so much better. It works really well with Summer stone fruits as a base: peaches, apricots or nectarines. Then you can use any combination of berries you like: strawberries, raspberries, redcurrants, and so on.
Try the fruit you are using first and if they need a little extra sweetness then you can add a little maple syrup to the fruit mix too (I rarely do this only if the fruit is very sharp to taste).
This crumble is delicious served, warm from the oven, with a dollop of thick Greek yoghurt. And it is just as good for breakfast!
2 whole peaches, or a fruit of your choice
150g strawberries and raspberries
1/2 lemon, juice only
150g oats (normal oats, not jumbo oats, you can also use gluten free oats)
45g melted butter
3 tablespoons maple syrup
Oven proof baking dish
Greek yoghurt, to serve (optional)
Preheat the oven to 180°C
Prep the peaches (or other stone fruit): score the skin and plunge in boiled water for 1-2 minutes. Remove with a slotted spoon and peel off the fruit skin. Halve, remove the stone, then cut into wedges
Take one (or more) oven proof dishes, choose a size where the fruit is packed tightly but there is room for the oats topping. Pack with the prepped peach wedges and scatter with berries. The dishes should be full with fruit. Take 1/2 lemon and squeeze the juice over the fruit.
To make the topping, melt the butter over a low heat and remove from the heat, then add the maple syrup, then the oats. Mix thoroughly with a spatula, so all the oats are coated in the buttery mix. Then top the fruit mix with the topping, ideally with some of the fruit showing through
Bake in a the oven, until the topping is golden and lightly browned, depending on your oven this should take 20 minutes (approx).
Set aside to cool, before eating; serve with a dollop of Greek/ natural yoghurt.