This is absolutely the best crumble topping in the world. No matter what you put underneath it (although I would probably stick to fruit if I were you…), it will provide the ultimate comfort food. This recipe – if you can go so far as to call it that – was given to me by a good friend, who got it from her father. I’m not sure, but the use of porridge oats may be a nod to their Scottish heritage. It is simplicity at its very best. I love it, everyone I have ever cooked it for has enthused about it and said they will never make crumble any other way. Give it a try!
Dr Campbell’s Crumble
Stir together equal quantities of the following:
Add enough melted butter for all the flour to be mixed in.
Lay crumble on top of fruit (which ideally has been stewed first) in an ovenproof dish and cook at 200°C for about 30 minutes until the topping is golden brown.
For a basic apple crumble, I usually use 4 large cooking apples and about 120g each of flour, oats and sugar. I stew the fruit first by putting the peeled, cored and quartered apples in a pan with a splash of water, and cooking over a low heat until softened. You can add a little brown sugar if you think it needs it.
The other day I tried rhubarb (4 stems), some finely chopped ginger and a couple of Granny Smith apples – delicious. Don’t forget the custard.