Recipe: Catch All Crumble

We have too much food in the apartment. Not the kind of food that is well thought out or easy to throw together and generally meant for making our meals. It’s the kind of food that we’ve accumulated from various shopping trips, with good intentions or large doses of energy only to get pushed to the back of the cupboard or fridge to make way for takeout or something easy and fast to cook because we’re exhausted and starving and have to eat now. The kind of food that when you open the cupboard or fridge you don’t even see it (even though it’s full) and you think “I have nothing to eat”. It’s such a waste.

Somewhere along the way, I bought a load of fruit this week. I guess it was from guilt of eating too many biscuits these past few months? Anyway, I love fruit – but if you don’t eat it quickly it goes off. Actually, I’m really annoyed with myself that I didn’t manage to eat the papaya I bought. Next time! (See, I’m already going to buy more fruit and I haven’t even got through this lot yet…)

But for now, I have found the perfect way to use up all this fruit to stop it from going to waste AND satisfy my bottomless need for desserts. A catch all fruit crumble! Trust me, it’s delicious. Especially served fresh out the oven with some whipped cream or icecream.

Cook time: 40mins at 180 celsius/350 farenheit

To make the filling I used:

  • 3x pears
  • 2x bananas
  • 2x handfuls of blueberries
  • A handful of strawberries (halved)
  • A handful of blackberries
  • 1/2 cup caster sugar (sprinkled over the fruit)
  • A handful of coconut flakes

fruit crumble

To make the crumble I used:

  • 3/4 cup plain flour
  • 1/4 cup rolled oats
  • 1/3 cup caster sugar
  • 1/4 cup coconut flakes
  • 1x teaspoon of cinnamon
  • 1/2 cup butter

Mash all the ingredients together in a bowl or jug until it’s blended together nicely. Lumps of butter are good! Keep them in there. Sprinkle evenly on top of the fruit and place in the oven for 40 minutes. Delish!

fruit crumble


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