The return of the oaty fruit crumble

I’ve blogged many versions of this recipe over the last few years.  It is a firm family favourite, fuss-free and easy to put together.  I had a full fruit bowl and some of the apples were starting to look a bit sorry for themselves.  A shame to let them go to waste.  I added them to chopped pears and blueberries, with a hint of grated nutmeg, lemon zest, brown sugar and ground cinnamon, topped with oats.  45 minutes later, beautiful, earthy warmth filled the kitchen.  Served with single cream.  Yum.

Here is the recipe – serves 2 to 3 portions

A) Crumble:

  • 2 packed cups of uncooked oats
  • 1/2 tsp ground cinnamon
  • 1/2 tsp grated nutmeg
  • 1.5 tbsp brown sugar
  • 2 to 3 tbsp vegetable oil

B) Fruit base

  • 3 to 4 peeled, cored and chopped apples
  • 1 large pear, peeled, cored and chopped
  • a good handful of blueberries
  • 1/2 tsp ground cinnamon
  • 1/2 tsp grated nutmeg
  • zest of 1 lemon
  • 1 tbsp brown sugar

Method:

  1. Pre-heat the oven at 180 degrees celsius
  2. In an oven-proof pie dish, mix all the fruit bar the blueberries with the rest of the ingredients
  3. Bake in the oven for 25 minutes
  4. Remove the dish from the oven, stir well and add the blueberries
  5. In a separate bowl mix the oats with all the ingredients bar the oil
  6. Mix 1tbsp of oil into the oats, then add another, combine until the mixture is wet.  Only add some or all of the 3rd tbsp of oil if necessary
  7. Top the fruit with the oat mixture, use your oven mitts and transfer the dish into the oven
  8. Bake for 20 to 25 minutes until the oats topping is golden and crunchy
  9. Remove the dish from the oven, leave to cool slightly and serve with cream or ice cream

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