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Sometimes I get carried away with all sorts of fancy desserts and cakes and forget that simple desserts really can be the best. Crumble is one of those desserts that you just can’t go wrong with. In one of my previous jobs we’d make a classic British pud for Sunday Lunch in the restaurant, one of my favourite Sunday Lunch desserts was a peach crumble which we served with lemon thyme custard, eating a bowl of crumble and custard at the end of service was the absolute highlight of my day and the only thing that made working on a Sunday bearable.
In today’s recipe I’ve used peaches and raspberries as that’s what I had in my freezer but this base recipe works for any fruit so go wild! Plums, apples, blackberries and cherries are some of my favourites. The custard is great with just vanilla or you can infuse whatever you fancy.
This oaty crumble recipe is the same recipe that I use as a porridge topper, I’m always getting questions about it so I’ve included separate instructions incase you want to make the crumble by itself, it’s delicious on porridge, yoghurt, anything really, I often find myself just nibbling on it.
Oaty Crumble
Ingredients
180g butter
180g light brown sugar
300g plain flour
75g rolled oats
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon (I tend to add more spices in autumn but like a bit of cinnamon year-round)
Method
Pre-heat the oven to 170°C/340°F and line a baking tray.
Melt the butter.
Mix together the dry ingredients, add the butter and mix.
Spread out on the tray, breaking up any big lumps.
Bake for 20 minutes, remove from the oven, stir, smashing up any lumps and return to the oven.
Bake for a further 5-10 minutes until light brown and smelling toasty!
Leave to cool, smash up if necessary and store in an airtight container for up to 6 weeks.