Very quick and very moreish.


  • for the crumble:
  • 25 g peanuts
  • 25 g hazelnut
  • 30 g butter
  • 50 g sugar
  • 35 g flour
  • for the filling:
  • granny smith
  • 10 g sugar
  • 0.5 vanilla pod
  • small tub crème fraiche
  • passion fruit
  • 500 g mixed soft fruit (strawberries, raspberries, blackberries, peaches, kiwis, clementines etc)


  • Firstly blend the nuts in a small food processor and add the rest of the crumble ingredients.
  • Pour the mix onto a tray and bake at 220°C for 5 minutes turning occasionally.
  • Grate the Granny Smith, scrape the seeds from the vanilla pod and place in a small pot with 10g sugar and 1tbs water. Cover and cook for 1-2 minutes until soft, then blend until smooth.
  • Spoon the apple mixture into the bottom of each serving dish.
  • Cut the desired fruit up into bite-sized peaces and arrange on top off the puree.
  • At this point a little of the crumble should be sprinkled over the top and each dish should be placed under a hot grill for 1-2 minutes so the fruit warms up.
  • Lastly cut the passion fruit in half and mix the seeds with the crème fraiche and spoon on to the top when serving.

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