Fruit crumble from The Naked Chef (page 210) by Jamie Oliver

  • all-purpose flour
  • fruits of your choice

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for suggested fruits and additions.

  • fairyduff on December 14, 2020

    Very popular. I used a selection of fruit for this - apple, plum, nectarine, cherry. Making the topping was easy in the processor. I kept a bit back because it seemed a large quantity, but it would have worked okay as the fruit got juicy and bubbled through while cooking. I also skimped on the sugar, as the fruit was very ripe, but I think the dish would need it all if cooking with tart-tasting fruit.

  • clkandel on August 29, 2016

    Simple and delicious. I've even used frozen fruit, but do drain off most of the liquid from thawing. If there is extra topping, it keeps great in the refrigerator for later use.

  • wester on September 03, 2010

    So simple and so lovely. A real storecupboard recipe: with this recipe you can always make dessert. I always halve the amount of crumbs given. When making a rhubarb crumble, use a lot more sugar, about 8 to 10 tablespoons.

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