Quandong Crumble
Native desert peach crumble
Prep time: 15 minutes
Cook time: 35-40 minutes
Total time: ~ 50 minutes
Serves: 6-8 (let’s be honest though, 4 people could easily demolish this)
This quandong crumble is a comforting, familiar dessert with a distinctly Australian twist. The tartness of quandong pairs beautifully with stone fruit and apple, creating a rich, tangy base that’s perfectly balanced by a buttery, golden crumble topping.
It’s simple, forgiving, and designed for everyday kitchens – best served warm with cream, custard, or ice cream.
Ingredients
Crumble topping
1 cup plain flour
½ cup rolled oats
⅓ cup brown sugar
125 g unsalted butter, cold and cubed
Pinch of sea salt
(Optional: add ¼ tsp cinnamon here as well if you like a spiced crumble)
Stewed fruit
2 cups dried quandong halves
2 cups filtered or rain water
200 g stone fruit (plums work beautifully — approx. 6–8)
375 g green apples (approx. 4 apples)
2 tbsp brown sugar
1 tsp vanilla extract
¼ tsp ground cinnamon
Method
Stewed Quandong fruit
1. Soften the quandong
- Place the dried quandong halves and water in a saucepan.
- Bring to the boil, then reduce to a brisk simmer and cook for 15 minutes, until the quandongs have softened and most of the liquid is absorbed.
2. Prepare the fruit
While the quandong is simmering:
- Peel and core the apples, then dice
- Remove pips from the stone fruit and dice
3. Finish the fruit filling
- Once the quandongs are soft, reduce heat to medium–low.
- Add the apples, stone fruit, brown sugar, vanilla, and cinnamon.
- Simmer for a further 15 minutes, stirring occasionally, until the fruit is soft and the mixture looks thick and glossy.
- Remove from heat and transfer to a baking dish.
Crumble topping
4. Make the crumble topping
- Preheat oven to 180°C (conventional) or 170°C fan-forced.
- In a bowl, combine flour, oats, brown sugar, and salt.
- Add the cold butter and rub it into the dry ingredients with your fingertips until the mixture resembles coarse crumbs.
Cook
5. Assemble and bake
- Scatter the crumble topping evenly over the fruit mixture.
- Bake for 20–25 minutes, or until the top is golden and the fruit is bubbling at the edges.
- Allow to cool slightly before serving.
Serve:
Serve warm with:
Thick cream
Custard
Vanilla ice cream
This crumble also reheats beautifully the next day.
Quandong Note
Our dried quandong halves won’t be available until late 2026.
In the meantime, dried quandong can sometimes be sourced through specialty suppliers. As with all native ingredients, tartness varies — adjust sugar slightly to taste.
