A Fruit Crumble for Your Fading Fruit (recipe)

Weekend Cooking

Weekend Cooking

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. It is hosted by Beth Fish Reads.

Fruit Crumble with custard

Fruit Crumble with custard

Bananas gone spotty? Apples gone wrinkly? Or you picked too many raspberries at the pick-your-self farm? Just make a quick crumble to be rid of them. Quick, and yummy too!

You can use just about any fruit that isn’t too soft. Don’t know about strawberries, but it works with apples, pears, bananas, raspberries, blackberries, fruit cocktail from a tin, and pineapple.

Time to make: less than 10 minutes. Time in the oven: about 30 minutes.

Recipe for 4 (and a bit leftover):

Grease an deep oven dish. Oh, and turn the oven to 200C/400F/Gas 6.

Now, use 2 sorts of fruits to make it more interesting. What about 2 bananas, 2 or 3 apples, a layer of berries, or a tin of fruit cocktail¹? (Watch out with raspberries, they can be a bit tangy when mixed with fruits that are not so sweet.)

I used bananas and fruit cocktail because the bananas were turning spotty and fruit cocktail is nice and sweet.

Slice the bananas in slices of about 0.5 cm/ 1/5 inch. Put them in the oven dish and add the fruit cocktail, without the syrup. But add a little bit of syrup to make things more juicy if you like.

In a separate bowl, add together 50 gr/2 oz of butter or margarine, the same amount of brown sugar (or normal sugar) and double the amount of plain flour (i.e., 100 gr/4 oz). Rub these together (with your fingers) until you get a crumbly texture. Now add 25 gr/1 oz of dessicated coconut (flakes) and mix.

Add the crumble mixture to the fruit in the oven dish. Don’t stir! Make sure the crumble covers all of the fruit.

Put this in the oven for about 20-30 mins, until the topping is turning light brown.

This is what it looks like when it’s ready:

Fruit Crumble

Fruit Crumble

That’s it.


Now you need to sort out an accompaniment. Yes, you can eat the crumble as it is, nice and warm. But maybe you’d like to add something cool, for a great contrast. Think about ice cream, just a simple flavor like vanilla. Or maybe custard, but then cold. Yes, cold custard! We have something like that in the Netherlands, which you can buy in liter packs, and it’s called vla. You keep it in the fridge and it’s absolutely ideal with crumble. So try custard that you’ve left to cool in the fridge².

Enjoy this simple but delicious dessert! And if you make it, do let me know which fruits you used and what you had with your crumble: the ice cream? the custard? Or something else altogether?


¹ They’re called fruit cocktail where I live. I mean tins with mixed fruit in syrup. Usually there are bits of pear, cherries, apples, grapes, peaches, etc., quite soft and sweet.

² If you insist on using warm custard, then I suggest you let the crumble cool down in the fridge for a while!

About Leeswammes
I'm owner and editor at bookhelpline.com. In my free time, I read and review books on my two blogs, Leeswammes' Blog and De Boekblogger.

6 Responses to A Fruit Crumble for Your Fading Fruit (recipe)

  1. Beth F says:

    It’s called fruit cocktail in the United States too. You are so right — there is nothing better than a crumble and it takes almost no time to throw together.

    I admit that I never thought about using canned fruit before. But why not? That’s such a great idea, and the mix with banana is perfect for winter when there aren’t a lot of fresh fruits available.

    Next time I’m in The Netherlands I’m going to look for that custard. I usually have ice cream with crumble and never thought of custard — but yes, yummmm, it’d be great.

  2. Chinoiseries says:

    Crumble and vla? Very interesting combination… o.O I’m not such a big fan of vla myself (I know… everyone I know, even the foreigners visiting Holland, adores vla), so I’d use ice cream 🙂 I love crumble, like you say, the perfect way to get “rid” of old fruit!

    • Leeswammes says:

      Ice cream is also nice with crumble, Chinoiseries, definitely! In England it’s normally crumble with custard so the obvious substitute for that is vla (if I don’t want to go to the trouble of making my own custard). Vla is from the fridge, so it’s nice and cool with the warm crumble.

  3. Trish says:

    I love how this recipe includes coconut, Judith! This is definitely similar to the crisps you see in the states except I think we tend to use oatmeal instead of coconut.

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