Summery strawberry and cherry crumble


Serves: 6 portions

Prep: 15m

Cooking: 35m

Difficulty: easy

If you’re looking for an easy, summery dessert to impress the table, then this is the bomb. Its awesome after a Sunday dinner, or served with nice cream for a dinner party. They’re so easy and fun to make, ideal for filling up a saturday afternoon with the kids. You don’t have to stick to plain old red berry or apple crumble. This is also a great way to use up any fruit you have in the freezer- I’ve had these blackberries taking up space since last Autumn! It’s July, so raspberries and cherries are both in season. Try dig out a supermarket deal for them, or if you can, go out to a pick-your-own. You can either literally spend some time in nature, picking them, or pick up punnets for cheaper than in the supermarkets. I love going to pick-your-owns, too; they bring back so many awesome childhood memories. They taste so delicious, too, because you know they’re fresh off the vine. They might not be an instinctive pairing, but together, cherries and strawberries really pack a punch.

The sweetness of the fruits negates the need to add a lot, if any, sugar- so add it sparingly, depending on your personal taste. Usually a couple of tablespoons each into the fruit and the crumble is enough to take the edge off.

Any mixed fruits work in crumble though, and if I’d had any, I would definitely have put strawberries in here. You can often buy the bags of frozen cherries and raspberries from supermarkets, too. They taste just as good as fresh, because freezing them straight after picking retains the flavour. Experiment with different berries and this will be divine!

Ingredients (serves 6):

200g flour

200g margarine/vegan butter

Handful oats or seeds

500g frozen berries, i.e. blackberries, cherries, raspberries, strawberries (less if fresh)

Brown sugar to taste (dark brown is best)

1 tsp each ginger, nutmeg, cinnamon to boost the flavour


Preheat oven to 220C.

Stir the sugar over the fruit and leave.

In a big bowl, cube the butter/margarine and pour in the flour. Use the fingertips of one hand to crumble into a breadcrumb texture. Add 2 tbsp brown sugar, plus oats and seeds until reaching the perfect crumble texture.

Fill mini ramekins half with fruit, half with crumble mix. Pop in the oven for 35 minutes, or until slightly browned.

Serve alone, with nice cream, or almond cream. Easy, low sugar, fruity and delicious 👌

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