Healthy Fruit Crumble

a white baking dish with a decorative serving spoon, with a berry coloured fruit crumble on a mint green tea towel

4.75 from 4 votes

This barely-sweet fruit crumble makes a fantastic breakfast or dessert. It can be baked with many different types of fruit and the nuts, oats and wholegrains make it a healthier treat choice.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: Australian, English, Western

Keyword: crumble, fruit crumble, healthy fruit crumble

Servings:

Calories: 379kcal

Ingredients

1.5 lb plums or other seasonal fruit such as pears, apples, peaches or berries, peeled if necessary and diced into approximately 2cm/¾ inch chunks (I used a dozen medium yellow-fleshed plums for the photographed dish)
2 tbs granulated sugar
4.5 oz unsalted butter cold is fine, cubed
1 cup whole wheat flour
1/2 cup rolled oats
1/4 cup brown sugar firmly packed
¼ tsp salt
1 tsp ground ginger
½ tsp ground cinnamon
1/4 cup pecan nuts roughly chopped
unsweetened Greek yoghurt optional, for serving

US Customary - Metric

Instructions

Conventional Oven Method

Preheat the oven to 190°C/350°F, fan forced/convection setting.
Mix the fruit, sugar and two tablespoons of water together in a bowl, then put into a 1 litre/1 quart baking dish.
Make the crumble. Cube the butter and put it into a bowl with the flour, oats, sugar, salt and spices. Using your fingers, rub the butter into the dry ingredients until it resembles damp sand. Mix the nuts through, then pile the crumble over the fruit. Don’t press down, you want it to be quite loose.
Bake crumble until the topping is golden and the fruit is collapsed and syrupy, about 30 minutes. Serve hot or warm with unsweetened Greek yoghurt.

Combi Steam Oven Method

Preheat the oven to 180°C/350°F, combination steam setting. If your oven has variable humidity, use medium/50% (if you can’t select steam levels, don’t worry! Just set the oven to combination or convection steam at the correct temperature, and it’ll sort out the humidity for you).
Mix the fruit and sugar together in a bowl, then put into a 1 litre/1 quart baking dish.
Make the crumble. Cube the butter and put it into a bowl with the flour, oats, sugar, salt and spices. Using your fingers, rub the butter into the dry ingredients until it resembles damp sand. Mix the nuts through, then pile the crumble over the fruit. Don’t press down, you want it to be quite loose.
Bake crumble until the topping is golden and the fruit is collapsed and syrupy, about 20 minutes. Serve hot or warm with unsweetened Greek yoghurt.

Notes

Serves 4-6.
Feel free to play with the quantities of sugar in this recipe. As it’s written, this will give you a crumble that’s barely sweet, especially if you use a tart fruit like I have. For a sweeter bake you'll want to increase the sugar up to double the amount given.
If you’d like to bake this in individual servings, divide the mixture between 4 to 6 ramekins, and take around 5 minutes off the cooking time.
I like to serve this with a big spoonful of unsweetened Greek yoghurt, which adds a cool and creamy, but not too rich, element to offset the zingy, hot fruit and crispy topping.

Nutrition