I turned breakfast into a dessert
I love crumbles, they have to be my fave desert ever, apple crumble, rhubarb, pear.. name it! My fave part about the crumble is well the crumble.. it has to be crumbly, crunchy and buttery. I’m gonna share my fave recipe for crumbles and it all has to do with the secret ingredient 🙂
I found this standard recipe for crumbles online, I just altered it a bit and used it as the base of my own recipe
Unfortunately, i don’t measure anything, i just do it by eye, So its hard to give my exact measurements but i’ll write down the recipe i used below for guidelines
For the crumble
300g/10½oz plain flour, sieved pinch of salt
175g/6oz unrefined brown sugar
200g/7oz unsalted butter, cubed at room temperature
Knob of butter for greasing
My Ingredients are
1. Plain flour
2. Brown sugar/Demerara Sugar
3. Plain White Sugar
4. Ground almonds
6. Fruits of your choice – i used raspberries and blueberries (2 packs of each)
7. My secret ingredient – Quaker Oats Apple & Blueberry sachets (2)
My Quaker Oats breakfast porridge doubled up as as ingredient for dessert, who would have thought it 🙂
Preheat the oven to 180C/350F/Gas 4.
Place the flour and sugar in a large bowl and mix well. Taking a few cubes of butter at a time rub into the flour mixture.
Keep rubbing until the mixture resembles breadcrumbs.
Add your oats and ground almond to the mixture and keep on rubbing
If it looks to flour-y, add more butter.. Butter is key
Spoon the crumble mixture into the bottom, place fruit on the top and then sprinkle the rest of the crumble mixture on top.
I also sprinkle more brown and white sugar on the top of the crumble
Bake in the oven for 40-45 minutes until the crumble is browned and the fruit mixture bubbling.
And voila !
OR eat it plain like me
Try it at home, its easy & deelishh.. Totally perfect for the summer
Love & Light