Crumble Topping With Oats
There's nothing more comforting than a delicious fruity crumble during Autumn. With this make ahead crumble topping recipe you can have crumble and custard ready in no time at all.
Save This Recipe
Pin
Print Recipe
Servings: 6
Calories: 382kcal
Ingredients
- 160 g Plain All Purpose Flour
- 40 g Oats , rolled or porridge oats
- 1 tsp Ground Cinnamon
- 100 g Unsalted Butter
- 160 g Light Brown Soft Sugar
- 40 g Hazelnuts, Chopped
- 1 tbsp Demerara Sugar
Instructions
- Preheat the oven to 180C (356F)
- Remove the butter from the fridge and chop it into small cubes. Place it back in the fridge while you prepare everything else.
- Mix together the flour and cinnamon in a large bowl.
- Add the cold, cubed butter to the flour and with clean fingers, rub the ingredients together to form a breadcrumb like texture.
- Stir in the oats and soft brown sugar.
- Chop the hazelnuts and mix in.
- Line a baking tray and evenly spread the crumble mixture onto it.
- Sprinkle over the demerara sugar.
- Place the crumble mixture into the oven and bake for 20 minutes until golden brown.
- Remove the tray from the oven and allow the mixture to cool slightly.
- When your fruit base for the crumble is ready, evenly sprinkle the crunchy crumble topping over it and serve immediately.
Video
Recipe Notes
- Bake it separately for the most crunchy results. You can also bake it on top of a fruit base if you'd prefer but the result might not be the same.
- You can freeze the crumble mixture before baking for up to 3 months.
- Ensure the butter is cold. Using warm or softened butter will result in a texture difference and the crumble mixture will likely end up as a ball of dough instead of a crumbly texture.
Nutrition Estimate
Calories: 382kcal | Carbohydrates: 52g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 10mg | Potassium: 136mg | Fiber: 2g | Sugar: 28g | Vitamin A: 419IU | Vitamin C: 0.4mg | Calcium: 44mg | Iron: 2mg