Baking Blind crumble mix.
500g porridge oats.
250g brown sugar or honey.
250g hazelnuts, chopped or crushed.
Place all the ingredients in a large bowl and rub in the butter.
Place on top of the fruit of your choice and cook in a pre-heated oven 180C/Gas 4 for 45 minutes.
This quantity makes a large amount of crumble mix that can be stored in a plastic bag in the freezer where I always have a store.
Fruit combinations could include:
Apples, mixing cookers and eating apples for variety of texture.
Rhubarb, crystallised ginger and chopped dates.
Any fruits in season (plums, pears, apricots etc) or even a mix to create a baked fruit salad crumble.