Equipment
Ingredients
Main
- 90 g rolled oats
- 30 g mixed seeds, chopped
- 15 g unsalted butter
- 45 g brown sugar
- 2 g ground cinnamon
Nutrition (per serving)
Method
Preheat your oven to 180°C (350°F) or 160°C (320°F) for fan ovens.
Mix the rolled oats and mixed seeds together in a mixing bowl.
Combine the butter, brown sugar, and cinnamon in a saucepan and heat gently until fully melted.
Pour the melted butter mixture over the oats and seeds, stirring until the dry ingredients are evenly coated.
Spread the mixture in a thin, even layer onto a baking tray lined with baking paper or foil.
Bake for 10 minutes at 180°C (350°F), stirring the mixture halfway through to ensure even browning.
Remove from the oven and allow the crumble to cool completely on the tray before transferring to a container.
Chef's Notes
- For an even richer caramel flavor, use dark brown sugar or a mix of dark and light.
- Don't over-mix the butter mixture into the dry ingredients; you want some distinct oat and seed clusters.
- Ensure the crumble cools completely before storing. If it's still warm, it can become clumpy and lose its crispness.
- Experiment with adding a pinch of nutmeg or ginger to the cinnamon for a more complex spice profile.
- This crumble topping is fantastic not just on fruit crumbles, but also as a topping for yogurt, ice cream, or even as a base for a no-bake cheesecake.
Storage
Refrigerator: 7 days — Store in an airtight container at room temperature or refrigerated to maintain crispness.
Freezer: 1 month — Store in a freezer-safe bag; thaw at room temperature.
Reheating: Re-crisp in a 180°C (350°F) oven for 3-5 minutes if it becomes soft.
