Baking Blind crumble mix.

Download This Recipe as a PDF

Ingredients:

500g porridge oats.

250g butter.

250g brown sugar or honey.

250g hazelnuts, chopped or crushed.

Method:

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.

My Tips:

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.

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© 2022 - Penny Melville-Brown
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