Fresh fruit platter for dessert - that’s what most of the Chinese community, myself included, grew up with. Easy, light and sweet - in my humble opinion, a fresh fruit platter makes a great dessert. But the western community seems to be puzzled with our idea of dessert. “Here you go, cut peaches for your dessert”. That wouldn’t go down too well at impressing your dinner guests, would it?
The good news is there’s a really simple way to jazz up fresh fruits. Some fruits are just heavenly on its own, so why cook it? Fully ripe juicy fruits such as mangoes, papayas, pineapples, berries, cherries, nectarines, and peaches would be perfect to use in a fresh fruit crumble.
A crumble is usually baked, with lots of fruit on the bottom, covered with a crumbly topping that can be as little as three ingredients: flour, butter, brown sugar. This Fresh Fruit Olive Oil Crumble is somewhat an easy peasy GENIUS recipe because the crumble can be made ahead of time and kept for a week. Just sprinkle the crumble on fresh fruit, yoghurt, or ice cream to instantly jazz up your snack or dessert. The olive oil and mint in the crumble are what make the topping very light and vibrant, something that works really well with fresh fruit, to be enjoyed on a hot day. This is the kind of easy dessert I love preparing for my guests without spending lots of time on it and stressing myself out.
- 2 peaches - sliced
- A handful blueberries
- ½ tablespoon honey
- 4 tablespoons crumble
- 4 mint leaves - thinly sliced
- 30 g (1/3 cup) ground almonds (or your preferred nut)
- 30 g (1/3 cup) buckwheat flour for gluten-free option (or whole wheat flour)
- 30g rolled oats
- 1 tablespoon coconut sugar (or brown sugar / honey / maple syrup)
- 6-8 fresh mint leaves - thinly sliced
- 2 tablespoons olive oil
- Combine all the crumble ingredients in a bowl and rub them together using your fingers until the mixture resembles breadcrumbs.
- On the stove: Heat up a large pan on medium heat, pour mixture into pan and stir occasionally for about 5 minutes, making sure the mixture gets toasted evenly.
- In the oven: Place onto a lined baking sheet, and bake at 180°C/350°F for 10 minutes.
- When the topping is done, remove from the oven and let it cool completely before use. If you have any of the batch left unused, you can store it in an airtight container for a week.
- An unbaked topping may be kept in the freezer. This crumble recipe also works great on baked crumble.
Fresh Fruit Crumble:
- Mix fruits, honey, lemon juice and mint in a medium bowl. Keep the mixture chilled in the fridge until serving time.
- Just before serving, scoop out the mixture into plates/bowls and sprinkle on cooked crumble. Enjoy immediately.
Choice of fruits to use: mangoes, papayas, pineapples, melons, pears, berries, cherries, nectarines, and peaches. Juicy fully-ripe fruits taste best for this recipe.