Fruit crumble with buttermilk ice cream

Total time: 6hr 30m
Preparation Time: 40m

For 8 people

Nutritional Information

Contains 575 Kcal, 9g Protein, 40g Carbohydrates, 41g Fat


  • Buttermilk ice cream
  • 1 organic lemon, use only half of grated zest
  • 2.5 dl cream
  • 3 fresh egg yolks
  • 100 g sugar
  • 2.5 dl buttermilk
  • 200 g crème fraîche
  • Crumble
  • 300 g plums, halved, pitted
  • 250 g blackberries
  • 250 g blueberries
  • 3 tbsp cane sugar
  • 100 g butter, melted, left to cool
  • 100 g rolled oats
  • 100 g ground almonds
  • Utensils
  • One ovenproof dish (holding approx. 2 l), greased

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  • Buttermilk ice cream

    Heat the cream and lemon zest in a pan. Whisk the egg yolks and sugar in a bowl. Stir in half of the warm cream, return the mixture back to the pan. Bring to just below the boil over a medium heat, stirring constantly. Pour the mixture through a sieve into a wide stainless steel bowl, leave to cool. Stir the buttermilk and crème fraîche into the cooled mixture, cover and freeze for approx. 5 hrs., stirring 3-4 times.
  • Crumble

    Mix the fruit and sugar, transfer to the prepared dish. Mix the butter, oat flakes, almonds and sugar with a fork until the mixture turns crumbly, spread the crumble on top of the fruit.
  • Baking

    Bake for approx. 30 mins. in the centre of an oven preheated to 180°C. Remove and allow to cool a little.
  • To serve

    Remove the ice cream from the freezer approx. 15 mins. before serving. Serve with the crumble.
  • Tip:

    Also possible with frozen fruit – simply defrost beforehand.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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