Best Ever Crumble Topping!
Growing up, weekends in winter always meant a Sunday roast followed by a good ol’ hearty pudding. Jam roly poly, apple strudel, or baked cheesecake (special occasions only) were often on the menu. Usually though it was crumble! Apple crumble.. blackberry crumble… always served hot with custard. These days I’m still a huge fan of fruit crumble, although also enjoy it in summer served with ice-cream. My family take their crumble toppings very seriously (!) and there’s much discussion over what makes the perfect crumble. This gets the winning vote in my house – with oats, coconut and a hint of cinnamon. Yum!
- 1 cup plain flour
- 1 cup rolled oats
- 2/3 cup desiccated coconut
- 60g brown sugar
- 1 tsp cinnamon
- 145g butter
- Mix plain flour, oats, coconut, sugar and cinnamon in a bowl. Stir using a spoon. Mix in 145g butter (softened if too hard).
- Sprinkle over stewed fruit.
- Cook in oven at 180° until topping is golden brown.
I like to double the recipe and pop any extra into a sealed bag, and put in the freezer. Then next time you have excess fruit to stew – sprinkle the crumble straight on top. You don’t even need to de-frost it!
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