5 Fresh Summer Crumble Recipes To Try

5 Fresh Summer Crumble Recipes To Try

A comforting crumble might seem like a winter dish, but with strawberry and cherry season in full swing, now’s the time to transform it into a summery pudding – just be sure to swap the custard for ice-cream or fresh clotted cream. Here five chefs share their favourite recipes…

Gooseberry and Elderflower Crumble - Rupert Willday, Charlie Bigham’s 


For the filling:

  • 500g of gooseberries, topped and tailed

  • 80g of granulated sugar 

  • 2 tsp of cornflour 

  • 1 tbsp of elderflower cordial 

For the crumble mix: 

  • 200g of plain flour 

  • 90g of salted butter 

  • 80g of demerara sugar 

  • 30g of rolled oats 

  • 20g of nibbed almonds 


  1. Preheat the oven to 180°C.

  2. Mix together the gooseberries, elderflower cordial, sugar and cornflour. Place in an even layer about 3cm deep in an ovenproof dish  

  3. To make the crumble, rub the butter into the flour with your fingers until it resembles breadcrumbs. Stir in the rolled oats, sugar and almonds 

  4. Sprinkle the crumble mix evenly over the fruit and place in the centre of the preheated oven for 30 minutes, until golden brown on top 

  5. Leave to stand for five minutes and serve with a sweet vanilla ice cream  

Visit Bighams.com  

Cherry Crumble - Ligia Lugo, The Daring Kitchen


For the fruit base:

  • 5 cups of cherries, pitted and halved

  • ¼ cup of sugar

  • 1 tsp of vanilla extract

  • 1 tsp of corn starch (optional)

  • 1 pinch of salt

For the crumble:

  • 2 cups of rolled oats

  • ¼ cup of sugar

  • 1 pinch of salt

  • ½ tsp of vanilla extract

  • 4 tbsp of unsalted butter, melted


  1. Preheat the oven to 190°C. Grease the bottom of an 11in x 9in deep-sided oven-safe dish. 

  2. Mix together the cherries, sugar, vanilla extract, corn starch and salt in a large bowl. 

  3. Place the mix in the pan.

  4. In another bowl, mix the oats, vanilla extract, sugar and salt. Add the melted butter and mix together with your hands until lumps form. Place on top of the fruit.

  5. Bake for 30-45 minutes or until the crumble top is golden.

Visit TheDaringKitchen.com

Vegan Fruit Crumble - Richard Bainbridge, Benedicts 


For the crumble topping: 

  • 4 cardamom pods 

  • ¼ tsp of coriander seeds 

  • ¼ tsp of caraway seeds 

  • 70g of plain flour 

  • 50g of rye or spelt flour 

  • 50g of golden caster sugar 

  • 80g of butter 

  • 1 tbsp of brown sugar 

For the filling: 

  • 600g of fresh local seasonal fruit such as rhubarb, apples, pears, strawberries etc 

  • 200g of golden caster sugar  

  • Zest of ½ a lemon 

  • Zest of ½ an orange 

  • 60g-80g of white wine, rose or cider 

  • Pinch of sea salt 


  1. Take you spices and grind up to a nice fine powder and place in a bowl with the rest of the ingredients except the brown sugar.

  2. Using your fingertips rub the mix together until you have something that resembles fine bread crumbles. Now place to one side until needed.

  3. Take your seasonal fruit and wash well. Chop into rough chunks and mix with the rest of the ingredients and pour into a lightly buttered baking dish and generously cover with the crumble topping.

  4. Finish by adding the brown sugar on top.

  5. Place in the oven for about 70 minutes or until the fruit is soft and topping is golden.

  6. Remove from the oven and allow to cool slightly.

  7. Serve with coconut yoghurt or Greek yoghurt.

Visit RestaurantBenedicts.com

Healthy Berry Crumble - Jenna Hope, Berry Gardens


For the crumble topping:

  • 2 cups of porridge oats

  • ¼ cup of mixed seeds (optional)

  • ¼ cup of melted coconut oil

  • 3 tbsp of maple syrup

For the berry base:

  • 800g of Zara strawberries

  • 150g of Maravilla raspberries

  • 150g of British blueberries

  • 1 tsp of vanilla extract

  • 2 tbsp water

For decoration:

  • 4-6 Zara strawberries

  • 4-6 Maravilla raspberries

  • 4-6 British blueberries


1. Preheat the oven to 180°C.

2. Wash the berries, hull the strawberries and slice them into quarters.

3. Add the berries to a pan with the vanilla extract and water. Leave them to simmer over a low heat for 5-10 minutes until they soften.

4. Add the porridge oats, mixed seeds, coconut oil and maple syrup to a bowl and combine well until the oats are fully coated.

5. Pour the berries into a greased crumble dish. Top with the crumble topping (ensuring an even spread).

6. Place in the oven for 30 minutes. Remove from the oven and then serve and enjoy.

Visit BerryGardens.co.uk

Apple Crumble Muffins - Brit Woodruff, Naturally B for Dualit


For the crumble:

  • 1 cup of buckwheat flour

  • ¾ cup of coconut sugar

  • 1 tsp of cinnamon

  • ½ cup of flaked almonds

  • 6 tbsp of vegan butter, melted

For the muffins:

  • 2 cups of buckwheat flour

  • 2 apples, chopped into small chunks

  • ½ cup of avocado oil

  • ¾ cup of coconut sugar

  • ½ cup of almond milk

  • Juice of half a lemon

  • 2 eggs (or egg replacer, if you want to make it vegan)

  • 1 tsp of vanilla extract

  • 2 tsp of cinnamon

  • 2 tsp of baking powder

  • Pinch of salt


  1. Preheat the oven at 180°C and line a baking tray with muffin cases.

  2. Make the crumble first by whisking all of the ingredients until the mixture comes together.

  3. Once the mixture has come together take the mixture out and break it up slightly by rubbing your fingers through the crumble.

  4. In a cup, add the juice of one lemon and the almond milk, stir and then set aside for a few minutes.

  5. In a separate mixing bowl whisk the avocado oil, coconut sugar and milk together until combined.

  6. Then whisk in the eggs or 'no egg' replacer and vanilla extract.

  7. In a separate bowl stir together buckwheat flour, cinnamon, baking powder and salt.

  8. Gently stir the flour mixture into the wet mixture until all combined, then fold in the apple pieces.

  9. Spoon the batter into the muffin cases and add the crumble to the tops of the muffins.

  10. Bake for 25 minutes or until a toothpick comes out clean.

  11. Leave to cool and enjoy.

Visit Dualit.com

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