Summer is in full swing and I love it! All these fruits and fresh products, all these salads and aromas ready for be infused in desserts! It’s my favorite time of the year for sure! And it’s also the time when I avoid using the oven too much and focus more on desserts that require very little cooking time or no baking time at all. This oatmeal fruit crumble falls into the first category – little cooking time, but great result. Moreover, I get to use fruits that no one wants anymore or leftover ingredients I have in the fridge. So from that point of view, this recipe is very friendly with the #nofoodwaste movement which I try to invest myself into more.
This oatmeal fruit crumble uses oats and whole wheat flour simply because I try to add more fibers to my family’s intake, but feel free to replace it with all-purpose flour if that is what you like. To continue with the healthier approach, this crumble also uses honey as a sweetener. Greek yogurt seemed like the perfect choice to bring everything together, but a scoop of good quality ice cream would do the job as well. An extra drizzle of honey for that wow factor and you are done! I would go on saying that a touch of fresh mint or thyme would bring this crumble to the next level, but even without, it was delicious.
This time I used peaches and rhubarb, but pretty much any kind of fruit would work. Just make sure to pair the other flavors with the fruit. For instance, apricots would work great with a bit of lavender, apples and pears with some cinnamon or ginger, cherries with mint. Have fun, explore summer!
Oatmeal Fruit Crumble
- 600 g fruits (peaches and rhubarb in my case)
- 60 g honey
- 20 g brown sugar
- 15 g cornstarch
- 2 g lemon zest
- 60 g brown sugar
- 100 g whole wheat flour
- 50 g oatmeal
- 1 g salt
- 30 g almond slices
- 2 g lemon zest
- 80 g butter (melted)
- Combine all the ingredients in a bowl and mix them well.
- Transfer in a deep dish baking pan and place aside.
- Combine the dry ingredients in a bowl and mix them well.
- Add the melted butter and give it a good stir.
- Spoon the topping over the fruits.
- Bake in the preheated oven at 180C for 25-30 minutes or until golden brown and crispy on top.
- Cool down slightly.
- Enjoy with a dollop of Greek yogurt and a drizzle of honey.
Equipment and utensils
Full recipe can be found on my Youtube channel:
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