I absolutely love a good crumble. You can’t beat it for an easy but hearty pudding. I make crumble for people regularly when I want a fuss free crowd pleaser. My favourite crumble topping is oat-based – in Canada, they call it a ‘crisp’. It’s a delicious mix of oats, brown sugar, butter and flour and it’s delicious – it goes beautifully crunchy when cooked, though I feel I should warn you the raw stuff is also RIDICULOUSLY tasty and I always make extra to scoff as I go along.
The plum oat crumble is a mighty fine dish but you can also make it with apples, peaches, rhubarb, pears… you name it. Plums are particularly nice as they’re not too sweet – I serve it to my boyfriend’s mum who’s not much of a sweet tooth.
For a crumble that feeds 6-8 people, you need:
- 180g rolled oats
- 280g brown sugar
- 150g plain flour
- 225g butter at room temperature plus a smidge for greasing
- pinch of cinnamon (optional)
- around a dozen to fifteen ripe plums
- lemon juice
- cream or yoghurt or ice cream to serve
- Preheat the oven to 170°c.
- Pop the oats, sugar, flour, butter, and cinnamon into a large bowl and rub together with your finger tips until it’s all well mixed and you have a crumbly (and delicious) mix. Set to one side.
- Next, cut the plums into quarters and remove the stones. Sprinkle them with lemon juice as you go so they don’t go brown.
- Butter a large pie dish (you can go with any size up to 13×9″ – you will just have a shallower crumble) and add the plums.
- Sprinkle the crumble mix generously over the top and make sure all the fruit is covered.
- Bake in the oven for 45 minutes on a middle or low shelf (if you don’t have a fan oven). Stick a knife in to see if the plums are cooked – if the knife goes in smoothly, it’s ready.
- Serve with cream, or yoghurt, or creme fraiche, or ice cream etc while hot!
You can also bake it ahead of time – it will just need 20-30 mins to reheat all the way through in the oven.