Crumble Topping

All those blackberries, scrumped apples from wild-growing trees, overripe pears, some late strawberries from the garden... we have an abundance of fruit at this time of year.

Crumble sounds like one of those old-fashioned 'puddings' that grandmothers make, or which are served in pubs, smothered in custard (with or without skin!). The stiky-dry pub version (cloys the inside of your mouth, welds itself to the back of your teeth) involves rubbing butter into flour and sugar. 

This version is much easier, tastier, better textured, and considerably healthier.


Crumble Topping
(for about 8 large apples stewed up, or equivalent in other fruit)

2 Cups Rolled Oats
2 cups Coconut
3/4 cup Sunflower Seeds
1/2 cup Raw Sugar
2 tsp Cinnamon
1/2 cup Oil
1/2 cup Cold water

Mix the ingredients and pat them onto the top of a baking dish of fruit (cooked or uncooked fruit).  Bake 30-45 mins at 170 - 180 degrees C - until golden and crispy on top.

And here is a two person version of a pear and raisin crumble in the making.