Here is a delicious base for your crumbles. Oats gives an incredible crisp, crunchy texture to the topping. With butter and sugar of course… and a flour-oatmeal mixture.
Use this oatmeal topping for any kind of crumble: in Summer with any stone fruit or red fruit, it’s absolutely delicious (I always add an apple though), or in Autumn with pear and/or apple. If your fruits are very ripe or sweet, you can reduce the amount of sugar in the recipe, the fruits will balance the sweetness.
Why using oatmeal?
- Oat brings a good taste and a crunchy texture that contrasts with the sweet and smooth baked fruits.
- For the incredible nutritional qualities of oatmeal. Did you know that a 40 gr portion of oatmeal covers half of the daily needs of beta-glucans helps to maintain normal cholesterol levels (as part of a varied and balanced diet and a healthy lifestyle of course)? The recommended daily dose is 30 gr. In 2010, the EFSA (the European Food Safety Authority) approved on a scientific basis the anti-cholesterol benefits of oats.
Oatmeal is also rich in quality carbohydrates, fiber, and vitamins. It also has a moderate glycemic index (while limiting the risk of fat intake).
For crisps lovers
You will find two other crumble recipes on the blog: an apple crumble with crunched speculoos biscuits, very flavorful, you definitely have to try this, with apple, pear, or other fruits. And a savory version with fish, vegetables, and coconut milk (my daughters love this).
My latest crisp recipe is a traditional preparation from East France Alsace. Streusel is made with raw sugar, hazelnut, or almond powder combined with flour and cinnamon for decadent desserts. A must-try, here is the recipe of Assacian Streusel Crisp.
And many other French recipes with the stories behind from my Parisian kitchen.
Oatmeal Crumble Topping
Ingredients
- 90 gr butter cold
- 80 gr sugar
- 50 gr flour
- 50 gr oatmeal
Instructions
- Cut cold butter into cubes. Pour the dry ingredients (sugar, flour and oatmeal) into a container.
- Gently combine with your fingertips (so that butter won’t melt in contact with the heat of your skin) or with a food processor. See on the pics underneath the texture you should get. The idea is to break butter into small parts that will be coated with the other ingredients, not to have a very homogeneous paste.
- Then arrange chosen fruits in a baking tin.
- Cover with the crumble topping without pressing. Bake at 180°C for about 30 min.
Notes
Bon appétit !
This works great for me. Don’t have to be too accurate with the ingredients and a rough mix and crumble is all that’s required.
Worked a charm I added more flour and came out perfect . Add cinnamon for yum yum.
perfect help had to add extra flour as suggested and also decided if that was right then the cinnamon must be to
Made a plum and raspberry crumble with ice cream for dessert this evening . worked out very well top was crispy the under bits were soft and chewy. Well worth cooking
Thank you so much for the weight ratios. That is exactly what I needed. I used King Arthur Gluten-Free flour and room-temperature butter (poor planning) in a peach and blueberry crumble, and it was fab. In the past, I have guessed at the relative amounts of ingredients. My crumbles were pretty inconsistent. I will try this omitting the sugar and adding herbs and parmesan to make a savory tomato crumble.
Merci Leta for your kind message. With herbs and parmesan for a tomato crumble sounds wonderful. I’ll have to try