Baking Blind wheat-free sweet crumble.
Ingredients:
500g porridge oats.
250g butter.
250g hazelnuts, crushed (or other nuts)
250g soft brown sugar or honey.
Method:
Place the nuts in a food processor bowl and briefly process so that the nuts are roughly chopped.
Place the nuts in a bowl with all the other ingredients and rub together.
Place in a large plastic bag and freeze until needed.
My Tips:
Use to top apple and mincemeat, rhubarb and chopped crystallised ginger, pear, plum or other fruit in individual ramekins. Top with some crumble mix before cooking 180C, Gas 4 for 30-45 minutes. Test whether the fruit is cooked after 30 minutes and, if more cooking is needed, cover with foil to stop the crumble burning. Once cooled, individual ramekins can be wrapped in cling film before freezing and then unwrapped to be re-heated in the microwave. (I tend to make a whole tray of ramekins to freeze to make best use of the oven) The bag of uncooked crumble can be returned to the freezer for next time.