There are two types of people when it comes to a fruit crumble. Those who believe it’s all about the fruit and don’t mind just a sprinkle of buttery topping, and the camp who like to go very heavy on the crumble and easy on the filling. This recipe is for the latter group. I’ve ditched the fruit altogether to bring the best little nuggets of crunchy, oaty crumble that makes for the most moreish snack. Spoon it into a bowl of hot custard, sprinkle on ice-cream or swirl it into your morning yoghurt: the possibilities are nearly endless. Double up the recipe if you want a bigger batch.
Serves 6-8
plain flour 100g
jumbo oats 30g
caster sugar 2½ tbsp
light brown sugar 4 tsp
ground cinnamon a pinch (optional)
salted butter 75g, cold, cubed
Preheat the oven to 160C fan/gas mark 4.
Add all the dry ingredients to a bowl and mix to combine. Add the cold butter and rub it into the flour mix with your fingertips. Keep going until you get a rough, clumpy mixture. Chill the mixture in the refrigerator for 15 minutes.
Pour the mixture on to a baking sheet and bake for 15-20 minutes until golden, turning it once halfway through.
Remove from the oven and let it cool completely – it will firm up as it cools. Store in an airtight container for up to 1 week.
From A Good Day to Bake by Benjamina Ebuehi (Quadrille, £22)
