Crumble topping

Unlike many traditional recipes for crumble that involve alot of flour and butter I opt for a slightly less traditional approach. I like to mix up the seeds and nuts I have available with large rolled oats, coconut and spices. I use olive oil to bring it all together and dark cane or brown sugar to sweeten.

This topping can be used with a variety of fruits – apples, pears, plums, berries (fresh or frozen). Tonight I will do it with feijoas. I have found that they key to a good crumble is to cook/stew the fruit first so that it is soft before the topping goes on and you bake it. When I am just cooking for two, I tend to make mini crumbles in ramekins.

So there is not hard and fast rule to the amount of each ingredient, it just depends what you have available and what you feel like. I always end up making too much but you can always keep some to use another day.

Ingredients (rough guide):

  • 1 cup oats
  • 1/2 cup nuts or seeds – walnut, pecan, hazelnut, pumpkin seeds, sunflower seeds
  • 1/4 cup coconut
  • 1/4 cup brown sugar (or more if you have a sweet tooth)
  • 1 desert spoon cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg

Olive oil – enough to bring the dry ingredients together so that the mixture looks wet.


Place all ingredients in a bowl, slowly add olive oil until mixture comes together and looks wet. Place topping over prepared fruit in an over proof dish. If fruit is on the dry side you might want to add enough water to coat the bottom of the dish.  Bake in a preheated over at 180 degrees celciuos for around 20-30min or until topping is golden and juice from the fruit is bubbling around the edges.

Great served hot with vanilla ice-cream or greek yogurt.

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