I can’t eat wheat so adapted a crumble recipe a few years ago so I could eat it too! This is another recipe that requires very little precision and is something that is great for pudding but also lovely cold for breakfast too!
I do a base of any fruit we have around, at the moment it is rhubarb as it is plentiful in the garden – I strew this with some agave syrup or coconut sugar, but any sugar will do!
Oat Crumble Topping
- Melt a matchbox sized piece of butter either in a pan on the hob or if you are feeling lazy, in the microwave! You could also use the same amount of coconut oil if you wanted it to be dairy free/vegan.
- Stir in a handful of oats at a time and ensure the oats are well covered in butter/oil. I add a handful at a time to make sure there is enough butter to cover the oats.
- Once the oats are covered, add a dessertspoon full of sugar and again, mix in. I find coconut sugar or brown sugar gives it a good texture, but any sugar is fine! A good idea to get your hands in at this point to make sure all ingredients are mixed in together.
- Top the fruit and bake in the oven at 180 Celsius for 30/40 minutes till the crumble is slightly browned off.
Enjoy with cream, ice cream or custard or cold with yogurt for breakfast!
That’s it! Easy Peasy!