Waste Not Fruit Crumble

We love fruit Crumbles, they are super easy to make, healthy (as long as you don't add too much sugar) and great at reducing food waste: using fruits that are either slightly overripe, floury or bruised or too just sour to eat.

Most fruits can be used, the key is to balance the sweetness and acidity by pairing fruits like in the classic apple and rhubarb crumble.

Favourite combos:

-Gooseberry, pear and apple (pictured)

-Blackberry, apples and banana.

-Mango and blueberry.

August is the ideal time to forage in the UK, from blackberries to wild plums or wild cherries. These fruits, often quite sour, are a perfect addition to sweeter fruits.

You might also check your freezer for this forgotten bag of mix berries or frozen rhubarb.

Waste Not Fruits Crumble Recipe

200g "sour fruits" (gooseberry, topped and tailed or blackberry, plums...)

300g of "sweet fruits" (apples, pear, banana ... peeled and cut in small chunks.

85g brown sugar.

If you don't have enough fruits you can either keep the fruits in the freezer until you have enough or make a smaller portion (We love making cute one person versions!)

Crumble mix:

175g Plain flour

75g Brown sugar

85g Salted dairy free butter, chilled .You can also use coconut oil

30g Rolled oats

We love to add biscuits crumbs or bits of nuts for extra crunch.

You can freeze this mix in a jar if you made too much to use later.


Preheat the oven to 180C/fan 160C/gas 4.

Toss the fruits with the caster sugar, spread in the bottom of a medium ovenp