Fruit crumble tray bake recipe

(7 ratings)

Our fruit crumble tray bake is somewhere between a teatime treat and a pudding...

Fruit crumble tray bake
(Image credit: Future)
Preparation Time30 mins
Cooking Time40 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories291 Kcal15%
Saturated Fat8 g40%
Fat15 g21%
Carbohydrates5 g2%

Our fruit crumble tray bake uses budget-friendly tinned peaches so you can enjoy this sweet sensation at any time of year. 

If you love crumble, you need to make this tray bake. You can serve it as a dessert with custard or slice it into portions for a lunchbox treat, bake sale, or as part of your picnic snacks. We’ve used canned peaches which are affordable and available all year.


  • 150g plain flour
  • 50g ground almonds
  • 1⁄2tsp baking powder
  • 130g unsalted butter
  • 50g jumbo oats
  • 30g mixed seeds (pumpkin, sunflower, poppy, sesame)
  • 90g light brown sugar
  • 1⁄2tsp cinnamon
  • 1 medium egg, beaten
  • 2tbsp apricot jam
  • 600g tin peaches, drained




  1. Heat the oven to 170C Fan/ Gas 5. Line the base and sides of a 20cm square loose-bottom tin. In a large mixing bowl, rub together the flour, ground almonds, baking powder, butter and a pinch of salt until well combined.
  2. Stir in the oats, seeds, sugar, cinnamon and egg, mixing until everything comes together into clumps.
  3. Reserve 200g of the mixture then press the remainder into the base of the prepared tin. Spread with the jam. Scatter over the fruit then scatter the rest of the dough over the fruit to create a rough crumble topping.
  4. Bake for 40 minutes until golden. Cool in the tin for 10 minutes, then transfer to a cooling rack and cool completely before slicing to serve.

Top tips for making this fruit crumble tray bake

This bake is designed to be eaten cold in bars but if you can’t resist, it’s delicious served warm too. We’d recommend serving it with custard or cream for an easy but delicious dessert. 

What other fruit can I use in this tray bake?

Try adding a handful of fresh raspberries to compliment the tinned peaches. Nectarines are an easy substitution and you could also swap for a mixture of summer berries like blueberries and strawberries.

Apples are a classic choice and will pair nicely with the cinnamon and almonds in the mixture. If using apples, be sure to peel and core it first. Cut into small pieces and toss with a little sugar. Add to a small saucepan with a splash of water and heat for a few minutes until starting to soften.

How should you store a fruit crumble tray bake?

The bars can be stored in an airtight container at room temperature and will keep for 1-2 days. 

Can kids help make this fruit crumble tray bake?

This is an easy, delicious and affordable recipe to make with little ones. They can help weigh the ingredients and rub them together in a large bowl. You might want to give them a head start with this otherwise it will take a little longer to prepare. There is very little equipment required so depending on the age of your children, you can let them take the lead. 

The presentation of the finished bars is very rustic so your little helpers can also help arrange the fruit layer and scatter over the crumble topping.

Profile picture of Jessica Ransom
Jessica Ransom

“I love the combination of flavours and textures in this easy tray bake. The seeds add a delicious crunch but for a more intense nutty flavour, I’d swap in some roughly chopped almonds or hazelnuts.” 

For this recipe, you’ll need a large mixing bowl. We love the classic design of this one from Tala. It could double up as a fruit bowl when you’re not baking. 

Tala Originals Stoneware Mixing Bowl - View at John Lewis & Partners 

Tala Originals Stoneware Mixing Bowl - View at John Lewis & Partners 

This bowl has a wide diameter which is perfect when preparing the ingredients for our fruit crumble tray bake. You’ll easily fit all the ingredients in and will be able to mix everything neatly. It is microwave, dishwasher, freezer, and fridge safe and can also be used in an oven up to 220C.

Crumble topping is a delicious treat for breakfast when served with fresh compote and yogurt. You might also like our apple crumble recipe if you want more dessert inspiration or we have lots of easy tray bake recipes if you want more treats the whole family will enjoy making and eating. 

Jess Meyer
Food Editor

Jess is the Group Food Editor at Future PLC, working across brands in the woman’s lifestyle group, including Woman and Home, Woman’s Weekly, Woman, Woman’s Own, Chat, and Hailing from the Antibodies, Jess has a background in media and video production, with many years of experience working on tv and commercial video projects. After relocating to the UK, Jess studied at Leiths School of Food and Wine in London, graduating with a diploma in culinary arts before gaining a scholarship to study at the Ecole Nationale Superieure de Patisserie (ENSP) in France, where she learned the fine art of French patisserie.

With contributions from