Fruity Cool Crumble

To celebrate the launch of our h92 collection earlier this season, our lightest ever shoes, we challenged blogger, writer, recipe developer and taster, Jo Brigdale to create a light, tasty, menu. In this post, Jo shares a step by step guide for a sweet fruit crumble.

I love crumbles but they can be filling and are not ideal on a hot summer’s day. Therefore, I have created this new cool crumble which gives you are the benefits of what a traditional crumble offers – lovely sweet fruit and a crunchy top but is not too filling and very light for hot day. The crumble topping is baked on its own so you do need to watch it as it can burn easily. However the rest of it, is just a case of putting things in a bowl. This would be perfect served as pudding at a BBQ while you enjoy the summer vibes.

Ingredients (serves 4)

  • 120g unsalted butter, cut into small chunks
  • 60g plain flour
  • 60g caster sugar
  • 40g oats
  • 400g mixed berries (I used strawberries, raspberries and blueberries)
  • 2 tablespoons icing sugar
  • 500g pot of fat free vanilla yogurt


Preheat oven to 180 degrees C. In a mixing bowl, add in the butter and flour and rub together using your fingertips until a breadcrumb like mixture is formed.

Step 1 - Fruit Crumble

Step 1 - breadcrumb mix

Add in the sugar and oats and stir through.

Step 2 - Fruit Crumble

Step 2 - Fruit Crumble

Place the oat crumble mixture on a non-stick baking tray and cook in the oven for about 30 minutes, turning frequently until lightly browned. Set aside and leave to cool.

Step 3 - Fruit Crumble

Step 3 - Fruit Crumble

Meanwhile, wash and chop the fruit. I leave the raspberries and blueberries whole and remove the stems from the strawberries and cut into small chunks.

Step 4 - Fruit Crumble

Place the prepared fruit in a bowl and mix in the icing sugar. Set aside so that some of the juices start coming out the fruit to make a ‘sauce’.

Step 5 - Fruit Crumble

Step 5 - Fruit Crumble

In small dessert bowls or sundae glasses, put in the fruit, yogurt and crumble in alternative layers until they are full. Finish off with more crumble on top and serve immediately.

Step 6 - Fruit Crumble




Click here for Jo’s step by step guide to the starter, fish tacos and spicy salsa

Click here for Jo’s step by step guide to the main, turkey bolognese and carrot tagliatelle

About Jo…

Jo Brigdale our creative chef.

Jo Brigdale our creative chef.

Jo Brigdale, from blog, is a freelance food writer, recipe developer and tester, social media consultant and professional blogger. She has a passion for making and eating simple and easy food that fits into a busy lifestyle. When she’s not in the kitchen she’s a busy mum to sons Thomas and Daniel and also runs parenting blog

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