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Baked Fruit Crumble - Three Ways

22 min



10 ingredients or less

Fruit crumbles are delicious in any season and can be made using any local, in-season fruits available to you. Fresh berries or peaches work great in the summer, stone fruits are delicious in the fall, or try frozen fruits in the winter.



22 min


7 min


15 min

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Optional toppings

  • chopped roasted pecans
  • vegan ice cream
  • unsweetened coconut yogurt


  1. Preheat the oven to 180°C (350°F). If using larger berries, such as strawberries, first slice*. Divide into ramekins or place into a large baking dish.
  2. Combine the oats, melted coconut oil, sugar, and cinnamon in a bowl. Spoon this over the fruit.
  3. Bake on the middle rack of the oven for 10 - 15 minutes, or until the juices are bubbly, the fruit is tender, and the oatmeal is golden.
  4. Remove from oven, let cool for a few minutes before serving. Top with yogurt, ice cream, or whip. Enjoy!


  • Refined coconut oil is coconut oil that doesn't smell or taste like coconuts.
  • * If swapping out the berries for apple or pear, cut the fruits into very small pieces. This helps ensure they fully cook by the time the crumble is golden.


Let us know what you think

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Olivia - Sept. 10, 2023, 11:57 a.m.

Really easy to make, amazing to use leftover fruits or if you have to whip up something very quickly. I cooked it for half an hour.

Rachael - Sept. 7, 2022, 5:47 p.m.

Hello! I have some pears and peaches to use in this recipe as listed as a variation option... Do i need to peel these first or just chop/slice as is? Thanks!

PUL Team - Sept. 7, 2022, 7:44 p.m.

Hey there, Rachael, we find the peels soften when baked so we keep them on - plus it provides an added boost of fibre! You can peel the fruits if desired though 🙂

Clare - July 23, 2022, 11:16 a.m.

This was lovely and so fruity. I had some chocolate granola to use of too. Will do this again. I love how you can just add additional ingredients (healthy) too!

PUL Team - July 24, 2022, 6:41 p.m.

We're so happy to hear it's being enjoyed, Clare, thank you!

Claire - Aug. 25, 2021, 2:42 p.m.

Looking forward to making this with chopped frozen peaches and nectarines this week! For frozen fruit/berries, would you recommend baking them from frozen or defrosting first over a strainer to remove some of the excess juice? (I've seen some recipes call for this step, just wasn't sure :) )

PUL Team - Aug. 28, 2021, 5:13 p.m.

Hi Claire, thanks for the lovely question! Frozen fruit will indeed have some extra moisture so defrosting first over a strainer is a good idea to remove some of the excess juice. Gently patting the water with a towel may help as well! We haven't had a chance to test it out, so do let us know how it goes if you give the frozen peaches and nectarines a try 😊

Jo - Aug. 3, 2021, 10:03 p.m.

With a basket of peaches on my counter, I was looking for a healthier alternative to a normal peach crumble and found this recipe. It's super easy to make! Thanks so much for this recipe.

PUL Team - Aug. 4, 2021, 8 a.m.

So glad you enjoyed the recipe, Jo :)

Ashley - July 28, 2021, 3:24 a.m.

So excited to have found a way to feel like I am having dessert for breakfast. I am trying monk fruit sugar for this one and will be adding it to my coconut milk yogurt. Happy Summer!

PUL Team - July 29, 2021, 5:49 p.m.

Happy summer, Ashley! We hope you love the recipe :)