Oatmeal Crumble Topping

Here is a delicious base for your crumbles. Oatmeal gives an incredible 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 scientific basis the anti-cholesterol benefits of oats.
    Oatmeal is also rich in quality carbohydrates, fiber and vitamins. It also has moderate glycemic index (while limiting the risk of fat intake).

Preparation time: 10 min
Baking time: 20-30 min
Quantity: 4-6 shares / 1 crumble
Specific equipment: none

90 gr cold butter
80 gr sugar
50 gr flour
50 gr oatmeal

Combine all ingredients, that’s all. Put fruits in a baking pan cover with the crumble topping and bake.

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 tour 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.