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Frozen Fruit Crumble

by Jo Scarratt-Jones from Eat Well for Less: Happy & Healthy

With a crunchy, nutty topping and your choice of frozen fruit, this quick to prep crumble is the ultimate comforting treat. Serve hot or cold with lashings of custard or cream.

From the book


A quick store cupboard crumble, this works with whatever frozen fruit you have to hand – blueberries, blackberries, mixed berries, tropical fruit or classic rhubarb. The oaty topping makes it a much lighter dish, and also quicker to put together!

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320g frozen pineapple
320g frozen mango chunks
320g frozen pitted cherries
finely grated zest and juice of 2 limes
4 tbsp maple syrup
4 tbsp low fat spread
250g porridge oats
75g flaked almonds
50g mixed seeds


Preheat the oven to 190°C/170°C fan/Gas 5.

Tip the frozen fruit into a medium ovenproof dish. Add the lime zest and juice and 4 tablespoons water. Toss until coated then spread out into an even layer.

Pour the maple syrup into a bowl, add the low fat spread and mix until smooth. Add the oats, flaked almonds and seeds and stir until coated in the mixture.

Spoon over the fruit in and bake in the oven for 45 minutes until golden brown and piping hot.

Serve hot, warm or cool.

Allow to cool to room temperature then divide into portions and place in sensible containers. It will keep in the fridge for 3 days and up to 1 month in the freezer. To reheat, defrost overnight in the fridge. Alternatively, loosen the lid and place in the microwave and defrost for 5 minutes. Then heat on high for 1-2 minutes until piping hot,


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From the book: Eat Well for Less: Happy & Healthy

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