Olive Oil Crumble & Iced Yoghurt Fruit Salad

Everybody loves an old fashioned crumble but try this unique recipe for a contemporary twist.

By Tiare Leahy, Le Petit Ballon
2016/09/28, 02:01 PM

Serves 4 For the Frozen Yoghurt

- 250g of semi-skimmed milk
- 25g of cream (30% fat)
- 14g of powdered glucose
- 40g sugar
- 7g of milk powder
- 150g natural yoghurt

For the Olive Oil Crumble

- 100g flour
- 100g ground almonds
- 100g sugar
- 100g softened butter
- 10cl of extra virgin olive oil
- salt

For the Fruit Salad

- 1 kiwi
- 2 figs
- 2 oranges
- 2 clementines
- 4 strawberries
- 1 pineapple
- 1 granny smith apple
- 20g blueberries
- 1 lime (juice and zest).


1. To prepare the frozen yoghurt: Pour the milk, cream, glucose, sugar and powdered milk in a saucepan and bring to a simmer. Then cool the mixture before mixing in the yoghurt. Placing the mixture into an ice-cream maker until yoghurt is scoopable.

2. To make the crumble: Preheat the oven to 180°C, and mix the flour, ground almonds, sugar and a pinch of salt in a bowl. Add the softened butter and mix in with your fingers. Place the crumble onto a baking sheet lined with baking paper and bake until golden brown. Once baked, remove from the oven and mix through some olive oil.

3. To prepare the fruit salad: peel the kiwi and cut it into slices. Cut the figs into quarters. Peel the oranges and squeeze the juice out. Peel the clementines and cut the strawberries into quarters. Peel the pineapples and cut into 4 long pieces. Cut the apple into thin wedges and sprinkle with lime juice. Grate the zest from the lemon and mix in with the orange juice.

4. On a plate, place the crumble on the bottom and the fruit salad on top. Add a scoop of frozen yoghurt and top with citrus juice and lemon zest.

Serve immediately.

Pair with a chic champagne

Bon appétit!