1/4 cup butter
5 tbsp brown sugar
1 cup rolled oats
1/2 cup chopped walnuts
- Heat the oven to 350ºF. Gently melt the butter in a saucepan on the stovetop. Stir in the brown sugar, rolled oats and chopped walnuts and mix well.
- Transfer the oat mixture to a baking tray and spread it out evenly. Place in the oven to toast for 15 minutes, stirring occaisionally, until the mixture is dry and an even golden brown color. Store the crumbles in an airtight container and use as required. (Eat them as is.)
- makes 1 1/2 cups
- Use vegan butter.
- Use this as a sprinkly topping for fresh fruit compotes, yogurt or curd cheese dishes. You can layer the mixtures together in tall glasses for a parfait effect if desired. Leave the dessert to stand at room temperature for an hour before serving, to allow the flavours to meld.
- Mix in other nuts such as almond, brazils or hazels according to your own taste. Some people like to stir in 1/2 tsp warm spice such as cinnamon or nutmeg as well. You could also add a few tbsp of small dried fruits such as sultanas, blueberries and cherries.
- This mix is similar to granola and could be used as a granola base while adding your favorite other bits. You can make it a nice cereal served with milk and berries. Add as leftovers into your morning bowl of muesli for added crunch and flavor.
- To make a solid crumble topping for a hot baked fruit puddings, omit the oven toasting process. Use 1 cup butter and stir in 2 cups plain or wholemeal wheat-type flour in addition to the oats to make a loose, crumbly dough. Pat it over the top of the prepared fruit that you have placed in an ovenproof dish and bake for 40-45 minutes at 350ºF.