If you only want to make one type of fruit crumble, quadruple the crumble

filling quantities below!

 

Serves 8

 

INGREDIENTS


1 sheet store-bought shortcrust pastry, defrosted but still cold

 

For the pineapple crumble:

2 cups cubed pineapple + extra to garnish

2 tbsp butter, melted 

2 tbsp honey

1 cup BOKOMO Nature’s Source Baked Granola

 

For the apple crumble: 

3 apples, peeled, cored and cut into chunks + extra to garnish

2 tbsp butter, melted 

2 tbsp honey

1 cup BOKOMO Nature’s Source African Sunrise Crunch Baked Granola

 

For the plum crumble: 

3 plums, destoned and cut into chunks + extra to garnish

2 tbsp butter, melted 

2 tbsp honey

1 cup BOKOMO Nature’s Source Crispy Crunch Baked Granola 

 

For the berry crumble:

2 cups mixed fresh berries + extra to garnish

2 tbsp butter, melted 

2 tbsp honey

1 cup BOKOMO Nature’s Source Nutzy Crunch Baked Granola

 

Serving suggestion:

Whipped cream or custard

 

METHOD

 

  1. Preheat the oven to 180 and grease a round pie dish.

  2. Lay the pastry sheet over the pie dish, pressing firmly against the bottom and sides. *Chef’s Tip: Ensure not too stretch the pastry as this will result in the pastry shrinking during baking. 

  3. Trim the overhanging edge of pastry, fold and crimp the edges. Prick the pastry with a fork. 

  4. In 4 separate bowls, combine the respective fruit, honey and melted butter, coating well. 

  5. Add the four fruit fillings into the pastry shell, each taking up a quarter of the pie. 

  6. Top each fruit quarter with the respective granola flavour, pressing firmly to cover the fruit. 

  7. Bake the crumble for 35-40 minutes, or until the fruit is tender. If it starts to get too dark on top, cover with foil. 

  8. Serve immediately with a large dollop of whipped cream or custard and fresh fruit and ENJOY!

4-Step Fruit Crumble 4 Ways