Nutri Natters

Rita’s blog for lovers of real food

Fruit crumble with an oaty topping

1st September 2021

At this time of year market stalls are groaning under the weight of gorgeous produce. Make the most of British grown vegetables fruit and herbs while they’re here. Feast on raspberries, plums, cherries, gooseberries, strawberries, spinach, peas, tomatoes, courgettes, beetroot, cauliflowers, aubergines, lettuce, basil and coriander; and from sunnier climes succulent peaches, apricots and nectarines.  

Here is a recipe for a fruit crumble with an oaty almond topping that makes the most of the fruits available throughout the year. I always include apple then add raspberries, blackberries or plums; you can use whatever fruits you fancy – apricots, gooseberries,rhubarb, peaches and strawberries also work well. 


 fruit crumble (serves 4-6)

2 peaches (if not available just increase quantity of other fruits)
small punnet of blackberries, raspberries or gooseberries
 4 or 5 plums
1 or 2 Bramley apples (depends on the size of the dish you are using)

1/2 to 1 teaspoon of cinnamon

Crumble topping for a 7 inch (18cm) round dish: a few handful of porridge oats (or gluten-free oats), 2 oz (50gr) of ground almonds, olive oil, a scattering of pumpkin seeds.

Set oven to 180 degrees C, gas 4.

 Remove the stones from the plums and peaches and chop the flesh. Top and tail the gooseberries, if using.  Peel and core the apple and chop into small pieces. Put all chopped fruit into a saucepan, sprinkle on the cinnamon and heat gently for about 5 minutes until the apples have softened slightly; the mixture shouldn’t be mushy. There is no need to add water or sugar, as the fruit will release its own sweet juices. When the fruit is softened take the pan off the heat and mix in the raspberries or gooseberries. 

Combine the crumble topping ingredients and stir in about 1 tablespoon of olive oil.  Spoon the fruit mixture into an oven proof dish and cover with the crumble topping. Place the dish in the oven for about 30 minutes until the topping is golden and the fruit is bubbling. Serve with cream, coconut yoghurt or plain cow’s yoghurt.

You could also try a combination of apple, rhubarb and gooseberries or blackberries – the possibilities are endless.

This is a real taste of summer or autumn, depending on what fruits you are using. I guarantee there won’t be any left in the dish!


Rita Carmichael, registered nutritional therapist