Summer Fruit Crumble recipe | Easy summer dessert recipe | ASMR baking

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor while reducing saturated fat.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour increases fiber content.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

mixed summer fruits

🥗Healthier: frozen fruit

💰Cheaper: canned fruit

Frozen fruit is often less expensive and just as nutritious.

Cut two or three peaches in half and slice them thinly, removing the stem and the pit.

Cut 300 grams of rhubarb into small pieces.

Hull and cut 200 grams of strawberries in half or quarters.

Measure 1/2 cup (65 grams) of blueberries and add them to a large bowl with the other fruits.

Add 1 tablespoon of sugar to the fruit and adjust based on the tartness or sweetness of the fruit.

Sprinkle 1 1/2 tablespoons of corn flour over the fruit and gently mix with your hands to coat the fruit.

In a mixing bowl, combine 1 1/2 cups (180 grams) flour, 2/3 cups (130 grams) sugar, 1/4 cup (55 grams) brown sugar, 1 teaspoon cinnamon, and 1 teaspoon vanilla; mix until well distributed.

Add 12 tablespoons (180 grams) diced butter to the dry ingredients and work it in until it resembles wet sand, about 5 minutes.

Preheat the oven to 375°F/190°C.

Transfer the fruit mixture to an oven-safe dish and place it on a foil-lined baking tray.

Cover the fruit completely with the crumble mixture.

Bake at 375°F/190°C for 35-45 minutes until golden brown.

Let it cool a bit before serving warm with ice cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens