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LAST-MINUTE NO FUSS FRUIT CRUMBLE

Extra close shot of spoonful of ruit crumble with the bakign dish to the background.
Try my last-minute fruit crumble, ideal if needing to entertain at short notice, or you just are craving something sweet and don't have much ingredients in the cupboard. No need for flour, baking knowledge or equipment. Just use what you have in the cupboard, fridge or freezer. Perfect for any type of fruit you have and easily adjustable. Can be eaten warm with ice-cream, or make ahead and eat cold. Oh and it's vegan, dairy-free and can be gluten-free if you use the right biscuits/cookies
Caro @ Caroline's Easy Baking Lessons
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Serving Size 8 servings

Equipment

  • Scales, Measuring Cups (or go by pack sizes)
  • Chopping Board (optional)
  • Knife (optional)
  • Medium cooking pot
  • Wooden spoon
  • Measuring spoon (optional)
  • Rolling pin or large bottle
  • Food baggie
  • Oven/Casserole Dish (24 x 15cm - 9½" x 6") - see notes
  • Timer or Phone Timer

Ingredients

  • 100 grams Sugar, granulated (½ cup, 3.5 oz)
  • 240 grams Peach slices, fresh, canned/tinned or frozen (1 ½ cups, 8.5 oz) **Note the tin/cans will be about 440g/15.5 oz with the syrup
  • 425 grams Cherries, fresh, canned/tinned or frozen without pit (3 cups, 15 oz) **See notes on frozen fruit
  • 180 ml Fruit Juice or syrup from the can/tin (¾ cup, 6 fl oz) ** Note that if using frozen fruit, you will need about 80ml/2.75 fl oz or 1/3 cup)
  • 1 -2 tsp Flavoured Extracts (optional) (I used splash of Vanilla extract, ½ tsp Orange extract & 1 tsp Foodie Flavours Pineapple extract, but all optional)
  • 300 grams Biscuits/Cookie Crumbs (3 - 3½ cups, 10.5 oz, Digestive Biscuits, Graham Crackers etc)
  • 2 tbsp Desiccated Coconut, Sugar nibs, optional (Sprinkle handfuls if you like)

Instructions

PREPARE THE FRUIT FILLING

  • Start by preparing the fruit. If fresh, peel and slice/cube any size you like. If frozen you can leave to thaw and drain the liquid or just use frozen. Similarly, if using canned/tinned fruit, drain the juice/syrup and reserve.
  • Add the fruit, sugar and reserved juice/syrup (if you don't have any, you can use any fruit juice, orange juice being a good option) to a pot. **Note that you will need less liquid if using frozen fruit so see the notes on that.
  • Mix together and place on a medium heat, letting the sugar dissolve and allow to come to a rolling boil.
  • Pre-heat the oven to 170°c Fan/190°c/ 375°f/Gas Mark 5 .
  • Let boil for 5 - 10 minutes and then reduce to low heat and let thicken for about 10 minutes. If not thickening, or too much liquid, use some cornflour/starch (add a small spoons of the liquid to 2 tsp cornflour/starch and mix to make a paste, then add to the fruit mixture and mix to combine and let come to a rolling boil again).
  • Leave to cool off the heat and thicken, while the oven heats & you prepare the topping.

PREPARE THE FRUIT CRUMBLE TOPPING

  • Place plain biscuits/cookies in a food baggie, let the air out, close and then bash that bag with a rolling pin! Or a bottle or weapon of your choice :) Crush to breadcrumb kind of consistency. Then add in some coconut and sugar nibs if using (optional).

ASSEMBLE THE FRUIT CRUMBLE

  • Once the fruit filling has thickened enough (still a bit juicy is fine), add in some flavourings if you have some. Vanilla, Orange, lemon & pineapple extract all work well.
  • Add the fruit filling to the oven/casserole dish. Let it sit for 5 minutes.
  • Sprinkle on the crumble topping gradually. Cover all the fruit first with a thin layer (don't worry if some of it sinks into the fruit. If still too much liquid, place in the fridge for 15 minutes to help thicken). Then gradually sprinkle the rest on top evenly.
  • Place in the centre of the oven and bake until the top is golden. (If colouring too quick, cover with some foil). Should only be about 10-20 minutes depending on your oven.
    Partial shot of fruit crumble on a sunny table, with some served to the side.

Serving & Storing

  • Leave to cool just a little if you want to eat warm. Will last 2 -3 days in the fridge. Serve with custard, cream, ice-cream, whatever you have - try my pastry cream but make a little less thick, as a good substitute for custard..
  • It can be covered with cling film/plastic wrap once cooled and placed in the fridge until ready to serve, but can also sat at room temperature for an hour or 2. Can also be warmed slightly before use. Will last 2 or 3 days if stored in the fridge and covered.

Notes

Overhead shot of a bowl of fruit crumble, ona sunny table.
CHERRIES - the weight is without the pit.
FROZEN FRUIT - you will add less fruit juice when cooking the fruit if using frozen fruit.
CUSTOMIZABLE - use any kind of fruit, fresh, frozen or tin/canned.  Use any fruit juice or fruit syrup.  Use any kind of biscuits/cookies for the crumble topping.
Overhead shot of a sunny garden table with drinks and a rectangular dish of crumble desser with mint leaves on top.
OVEN DISH - I used a rectangular oven casserole dish (24 x 15cm/ 9½" x 6") but any oven-save dish you have will be fine.  Ceramic helps for the food not to stick.
FLAVOURINGS - I used a splash ofVanilla extract,½ tsp Orange extract & 1 tsp Foodie Flavours Pineapple extract, but all are optional and you cna use anything you have.
BISCUIT/COOKIE CRUMBLE - try my Coconut Chocolate Digestive Biscuits recipe, or go to my Biscuits & Cookies page for more recipes.
SERVING - fancy some homemade custard with the crumble?  Try my Pastry Cream recipe and don't let it thicken just as much.
Overhead close partial shot of a casserole dish with fruit crumble, with once small section removed, showing the reep red fruity sauce beneath.
This recipe is vegan, dairy free, and gluten free if you use gluten free biscuits/cookies. A very customisable dessert, that can be for any season of the year.
Also check out my Plum & Orange Jam recipe, or Fig Anise Curd.  For another super simple quick dessert for the warmer months, try Cheats' Strawberry Mousse (see below).
For more beginner bakes, check out my Lessons page for sweet and recipe tutorials.
Thanks for stopping by,  Caro xxx
3 photo collage of pink coloured cheats strawberry mousse in large size and in ramekins with fresh berries.
***I am not a qualified nutritionist, and all nutritional values are based on 1 serving of fruit crumble (assuming 8 servings yield), and using the same ingredients as listed in the recipe.  Bigger or smaller serving size, or different fruit/cookies, & the nutritional values will change.  All values from Whisk.com, and to 1 decimal place.
 
 
Nutrition Facts
LAST-MINUTE NO FUSS FRUIT CRUMBLE
Amount per Serving
Calories
261
% Daily Value*
Trans Fat
 
6.8
g
Sodium
 
481.6
mg
21
%
Carbohydrates
 
47
g
16
%
Sugar
 
25.3
g
28
%
Protein
 
3.8
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.