Stewed fruit with crumble topping

Stewed fruit is very versatile. It can be served with porridge or muesli for breakfast, plain yogurt or warmed custard as a light snack, or with crumble topping mix for a delicious dessert.

You can swap and change fruit according to taste and seasons. Berries, plums, apricots and strawberries also work well. You can reduce preparation by using ready prepared frozen fruits available in the frozen section of the supermarket.

Stewed fruit with honey (serves 4)


  • 2 medium apples, peeled, cored and chopped
  • 1 pear, peeled, cored and chopped
  • Small bunch of rhubarb, trimmed and sliced
  • 1 tablespoons caster sugar (adjust to taste)
  • 1/2 teaspoon ground cinnamon
  • 1/2 tablespoon lemon juice
  • 1 tablespoon honey


Step 1 – Place all ingredients in a medium saucepan. Add 2 tablespoons of water and stir. Cover and bring to the boil over medium heat, stirring occasionally with a wooden spoon to break up fruit.

Step 2 – Reduce heat to medium-low and simmer for 20-25 minutes until fruit is softened. Simmer uncovered for a thicker consistency. Remove from heat, uncover and set aside to cool slightly. Serve warm or cold.

Crumble topping mix


  • 1/2 cup plain flour
  • 1/2 cup rolled oats
  • 1/4 cup brown sugar firmly packed
  • 1/3 cup desiccated coconut
  • 1/2 tsp ground cinnamon
  • 90g butter chopped


Step 1 – Mix to combine flour, oats, sugar, coconut and cinnamon.

Step 2 – Rub in butter with fingertips until mix resembles coarse breadcrumbs.

Step 3 – Sprinkle topping over stewed fruit.

Step 4 – Bake at 180C for 25-30 minutes.