Stone-Fruit-CrumbleOne of the quickest and easiest desserts to make, yet everyone’s favourite, served hot or cold. Make it with whatever fruit is in season At the moment at Wickedfood Earth Country Cooking School we are making it in our teambuilding cooking classes with our 3 fruit compote.  Serve with hot custard in winter, or thick yoghurt or cream in summer. Make it in ether one large dish or individual ramekins.



250g plain flour

60g rolled oats

150g butter, cold and cubed

150g sugar

Pinch of salt



± 700g prepared fruit cimpote

or ±600g berries, fresh stone fruit, cut up and tossed with ¼ cup sugar and 1T lemon juice

  1. Preheat the oven to 200°C and grease a large shallow ovenproof serving dish.


  1. Place the crumble ingredients in a food processor and pulse until it resembles fine breadcrumbs.


  1. For bottled fruit, place in the dish with their juices. (For fresh fruit, cut the fruit into large segments, toss with sugar and lemon juice, and place in the greased serving dish, with their juices.)
  2. Sprinkle the crumble mixture over the top of the fruit, give the dish a gentle shake. Place it into the preheated oven for 30-45 minutes, or until the top is nice and evenly browned.