Apple And Kiwi Fruit Crumble


Apple And Kiwi Fruit Crumble is different from other fruit crumbles as it contains less butter, is lighter, and more reminiscent of German Apfelkuchen. It also contains no almonds or pecans. This recipe makes a great dessert for special occasion or just to have when you are serving a small group of friends and family.

Kiwifruit, ginger and apple crumble

This gorgeous kiwifruit, ginger and apple crumble recipe is what winter is all about. Fruity, comforting and lightly spiced, this dessert is perfect served warm with a dollop of vanilla ice-cream

  • 50 mins cooking
  • Serves 4


  • 110 gram butter
  • 200 gram plain flour
  • 110 gram demerara sugar
  • 1 1/2 teaspoon ground ginger
  • 6 kiwifruit, peeled, chopped
  • 550 gram store-bought canned apple pie filling
  • cream or icecream, to serve


  • 1Preheat oven to 190°C. In a bowl or processor, rub the butter into the flour until it resembles crumbs. Mix in the sugar and ginger.
  • 2Combine the chopped kiwifruit and apple pie filling in a heatproof dish, individual ramekins or mugs.
  • 3Scatter on the crumble mixture and bake for 35-45 minutes or until lightly browned on top.
  • 4Serve warm with cream or ice-cream.


You can replace the canned apple pie filling with an equivalent amount of homecooked stewed apples. One big crumble uses more topping than four smaller ones; if you have leftover topping the mixture can be frozen. Demerara sugar gives the crumble a maple-like flavour and distinctive crunch. PER SERVE (6) Energy 568kcal, 2378kj • Protein 7.4g • Total Fat 23.7g • Saturated Fat 10.5g • Carbohydrate 79g • Fibre 5.7g • Sodium 85mg


This kiwi crumble is unlike any crumble you’ve had before – made with gold kiwi, toasted coconut and cardamom, it’s bursting with tropical flavours you might as well be lounging by the beach, preferably under a coconut tree, most definitely not thinking of work.

Kiwi Crumble Recipe

I grew up in Manila where it’s summer approximately 300 days of the year so I love the heat and the sunshine.

The Philippines is an archipelago too so you can get to a beach in an hour and enjoy the ocean breeze without much hassle (except of course the infamous Manila traffic).

I now live in Toronto where I’m always cold (I get teased about it all the time too!) so when summer rolls along, I am beside myself with glee.


This kiwi crumble is everything I love about summer. It’s made with sunny, golden Zespri SunGold Kiwifruit – which is unique not only because it’s not green but also because it’s not your usual crumble fruit.

Then it’s filled with tropical flavours like cardamom and coconut which always remind me of the tropics.

And finally it’s topped with ice cream so it’s an awesome summer treat.


Kiwi Crisp Recipe

Kiwifruit on its own is already an amazing snack. It’s packed with vitamins C, E, potassium and fibre.

You just cut it in half, scoop out all the deliciousness with a spoon, and enjoy!

And in case you’re wondering, SunGold kiwifruit is sweeter than a green kiwifruit and tastes like a mango and a strawberry – isn’t that just fantastic? And that unique flavour makes it an awesome fruit to bake with as well.


In this crumble, the kiwi takes on a creamy consistency with wonderfully crunchy seeds.

Its unique flavour complements the cardamom and toasted coconut crumble perfectly and, topped with vanilla ice cream, makes for a lovely summer dessert.

It’s so easy to make too!


For the crumble, you will need:

  • All purpose flour
  • Brown sugar
  • Ground cardamom
  • Salt
  • Rolled oats
  • Unsalted butter

For the kiwifruit filling:

  • Zespri Sungold kiwifruit
  • Granulated sugar

For the topping:

  • Shredded coconut
  • Sliced almonds (or nut of your choice)
  • Vanilla ice cream (optional but highly recommended!)


For the detailed recipe, scroll to the bottom of the page to find a printer-friendly recipe card.

1. PREP RAMEKINS. Preheat oven to 350F. Set 4 ramekins on a baking sheet covered with parchment paper and set aside.

2. COMBINE CRUMBLE INGREDIENTS. In a medium bowl, combine flour, sugar, cardamom, salt and rolled oats.

3. ADD BUTTER. Add cubed butter and, using your hands, combine the
butter into the flour mixture until the mixture becomes lumpy and crumbly (pieces the size of chickpeas are OK); don’t over mix. Set aside.

4. PREP GOLDEN KIWI. In another bowl, mix kiwifruit with granulated sugar.

5. ASSEMBLE KIWI CRUMBLES. Evenly divide your golden kiwi into your 4 ramekins. Press the kiwis gently to the bottom. Then evenly divide your crumble to top the kiwis.

6. BAKE AND SERVE. Bake for 30-45 minutes or until the tops are golden brown and the juices are bubbling. Take out of the oven and sprinkle with toasted coconut and almonds. Cool slightly, top with ice cream, enjoy!


So go and get yourselves some Zespri SunGold Kiwifruit (it’s available in your local supermarkets from May to October…that means now!) and let this tropical kiwi crumble jazz up your summer.

Looking for other tropical and refreshing summer desserts? Try these:

  • Experience the tropics with every bite of this refreshing no bake pineapple coconut cream pie. From the sweet and tangy crushed pineapple to the fluffy whipped coconut cream to the crunchy toasted coconut, this is summer in a pie!
  • Tropical and refreshing, coconut popsicles (Filipino ice buko recipe) are a fantastic way to stay cool on a sizzling summer day.
  • No bake lemon cheesecake – light, creamy, so easy to make. Lemon curd filling, scrumptious Oreo cookie crust, whipped cream topping. Perfect!
  • Mango graham cake is a popular dessert in the Philippines. Also called mango float, it’s cold, sweet and so easy to make. Just layer graham crackers, sweetened cream, mangoes and enjoy.


This kiwi crumble is unlike any crumble you’ve had before. Made with gold kiwi, toasted coconut & cardamom, it’s bursting with tropical flavours.

PREP TIME30 mins

COOK TIME45 mins

TOTAL TIME1 hr 15 mins


CUISINENorth American

SERVINGS4 ramekins

CALORIES454 kcal


  • ▢Mixing Bowls
  • ▢Baking Sheets

INGREDIENTS US CustomaryMetric 1x2x3x

For the Crumble:

  • ▢½ cup all purpose flour
  • ▢½ cup packed brown sugar
  • ▢¼ tsp ground cardamom
  • ▢¼ tsp salt
  • ▢1 cup rolled oats
  • ▢½ cup cold unsalted butter cubed

For the Kiwifruit Filling:

  • ▢4 pcs Zespri Sungold kiwifruit approximately 1 3/4 cups, cut in half, scooped out and roughly chopped
  • ▢1 tbsp granulated sugar

For the Topping:

  • ▢shredded coconut toasted
  • ▢sliced almonds (walnuts, or any nut of your choice) toasted
  • ▢vanilla ice cream optional


  • ▢Preheat oven to 350F. Set 4 ramekins on a baking sheet covered with parchment paper and set aside (see note).
  • ▢In a small bowl, combine 1/2 cup flour, 1/2 cup sugar, 1/4 teaspoon cardamom, 1/4 teaspoon salt and 1 cup rolled oats.
  • ▢Add the 1/2 cup cubed butter and using your hands, combine the butter into the flour mixture until the mixture becomes lumpy and crumbly (pieces the size of chickpeas are OK); don’t over mix. Set aside.
  • ▢In another bowl, mix 1 3/4 cups kiwifruit with 1 tablespoon granulated sugar.
  • ▢Evenly divide your kiwifruit into your 4 ramekins. Press the kiwis gently to the bottom.
  • ▢Then evenly divide your crumble to top the kiwis.
  • ▢Bake for 30-45 minutes or until the tops are golden brown and the juices are bubbling.
  • ▢Take out of the oven and sprinkle with toasted coconut and almond. Cool slightly, top with ice cream then serve.


  1. You will need 4 6-oz (at least) capacity ramekins.
  2. How much topping you sprinkle on your kiwi crumbles is entirely up to you!
  3. See the post for the complete step-by-step photos.


Calories: 454kcalCarbohydrates: 56gProtein: 5gFat: 25gSaturated Fat: 15gCholesterol: 61mgSodium: 158mgPotassium: 127mgFiber: 2gSugar: 30gVitamin A: 709IUVitamin C: 1mgCalcium: 40mgIron: 2mg

Nutritional information are estimates only.

Easy Fruit Crumble

This delicious fruit crumble is super easy and comes with an addicting buttery and crunchy streusel topping! It’s heavenly served warm with some vanilla ice cream, or cold with yogurt! A quick and easy dessert that the whole family will enjoy!

Close up of vegan fruit crumble topped with mint leaves.

📘 What is a Crumble

A crumble, sometimes called a “crisp”, is a dessert that consists of fruits baked in a dish and topped with a crunchy streusel topping.

The topping is usually prepared using a mix of flour, sugar, butter, and sometimes oats.

🥣 How to Make Fruit Crumble

This recipe is pretty straightforward and requires just fresh fruits, flour, sugar, and butter!

Preparing the Fruits

It starts with the fruits that are peeled and cut into 1-inch cubes. Here, I went with a mix of kiwi, pears, apples, bananas, strawberries, and raspberries. You can use almost any fruit (except citrus fruits) for this crumble.

If making this crumble in the summer, do not hesitate to make use of those juicy peachesstrawberries, and nectarines!

  1. Peel the fruits and cut the kiwi, pears, and apple into 1-inch chunks. Slice the banana into thick slices.
  2. Next, transfer the diced fruits to a baking dish, and prepare the crumble.

Making the Crumble

The streusel topping is a must and really takes this crumble to the next level by adding a crunchy and crispy layer that contrasts so well with the juicy fruits!

  1. In a large bowl, mix together the flour and sugar.
  2. Add cold butter and use your hands to make a crumbly “dough”. Try to make large crumbs as well for extra crunchiness.

Feel free to add your favorite spices to the crumble! I’m thinking cinnamon, cardamom, or even ginger would work well!

Assemble & Bake

Finally, combine 1 cup of the crumble with the diced fruits. This will not only sweeten the fruits, but will also prevent the crumble from getting too juicy, and keep the streusel topping crunchy.

Sprinkle the remaining crumble over the fruits and bake for 40-45 minutes, or until the crumble is golden brown.

🍨 What to Serve with Crumble

This crumble is delicious served warm with vanilla ice cream, whipping cream, or a dollop of coconut cream!

I personally prefer this crumble served chilled with vegan cashew yogurt on the side, but that is up to you!


  • Can I make this recipe gluten-free? While I haven’t tried it yet, any gluten-free flour mix should work.
  • What can I substitute for the white sugar? You can use brown sugar, or your favorite sweetener if you want to lower the sugar content.
  • Can I use frozen fruits? Yes, frozen berries like raspberries, blueberries, or strawberries work perfectly.
  • How long does this crumble keep? Crumble will keep for up to 5 days in the refrigerator.

This fruit crumble makes a delicious dessert, but is also totally suitable for breakfast! It’s also a great way to use leftover fruits!

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