Crumble Oatmeal Topping

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Crumble Oatmeal Topping makes wonderful topping for baked berry cobbler, fruit crisps and other desserts. It is also perfect for adding fruity nutty delight to cereal, yogurt and smoothies. Everyone knows how good oatmeal tastes. It’s a popular breakfast food and dessert ingredient, but what if they were to combine two of the most delicious things on earth: crumbled oatmeal and ice-cream? You’d get Crumble Oatmeal Topping!

Crumble Oat Topping

This crumble oat topping is great to have in your recipe repertoire. It’s vegan, gluten free and perfect once baked for topping Greek yoghurt or ice cream. It’s also great for topping classics such as fruit crumbles, muffins or coffee cakes.

It adds a sweet, crunchy texture to whatever dessert you choose to sprinkle it on top of. Takes less than 10 minutes to prepare with a few simple ingredients and the oven does the rest of the work!

I am not sure what says comfort food more than a delicious fruit crumble and this vegan crumble topping can be enjoyed by all the family! This recipe is even great served for breakfast as granola.

If you like the sound of this crumble topping, try it on my strawberry and rhubarb crumble recipe.

RECIPE HIGHLIGHTS

  • Ease: simple and can be made in advance.
  • Diet: this recipe is eggless, dairy-free and gluten-free.
  • Versatility: topping crumbles, pies, muffins and ice cream or even as granola for breakfast.
  • Great for:
  • Taste and texture: just the right sweetness and deliciously crunchy and crisp.

WHAT LARDER INGREDIENTS WILL I NEED FOR THIS RECIPE?

For this recipe all you need are these ingredients:

Chickpea flour – makes a great alternative to gluten flours and adds a great taste to the finished recipe.

Whole oats – I prefer to use whole oats as they add texture.

Flaked almonds – add both flavour and texture. Alternatively, they can be left out.

Light brown sugar – has a strong molasses flavour and is not as sweet as white sugar, perfect for creating crunch with a caramel hint.

Vanilla extract or vanilla paste – adds flavour and enhances the other ingredient flavours. (optional)

Coconut oil – helps to create that crunch.

Water – is used to bind the chickpea flour and other ingredients.

I highly recommend adding a good pinch of salt to your desserts. It would seem counter productive, but it’s not. Salt, helps balance out the sweetness and richness. It also elevates the other ingredients, bring out the best characteristics of any recipe. In a seemingly absurd or contradictory way, salt intensifies the mouths ability to taste sweetness. It is the sodium that sends signals to move glucose into the sweet taste receptor cells in our tongue. The result is that salt not only alerts our ‘salt sensitivity’, but also our ‘sweet sensitive’ taste buds.

Crumble topping

WHAT VARIATIONS AND SUBSTITUTIONS CAN I MAKE?

Flour alternatives – this recipe is gluten free but if you are not on a gluten free diet, then I would recommend a slightly different recipe. Dice 50g of butter and place in a mixing bowl with 50g of plain or all-purpose flour. Rub together with your fingertips until it resembles breadcrumbs. Then add 50g light brown sugar, 30g whole oats and 25g flaked almonds. Mix it all together and scrunch a little to add a little texture.

Almond’s alternatives – if you don’t want to include nuts they can simply be left out. Alternatively, try the recipe with hazelnuts or walnuts. It is best if the nuts are broken into large pieces and not powdered as it’s nice to have some texture in the crumble. To break the nuts up, simply place them in a clean kitchen towel and gently hit them with a rolling pin.

Spices – can add all sorts of different dimensions in taste. I love adding a teaspoon of ground ginger in the winter months. Other great additions include cinnamon, nutmeg or even black pepper.

Citrus tang – can be added by zesting a lemon or orange peel into the mixture.

Chocolate – adding dark chocolate chips to the crumble mix is just another great option.

Gluten free – If you don’t have chickpea flour try a 1:1 alternative gluten free flour.

Dairy free – If you don’t want to use coconut oil in this recipe try a vegan butter.

Sugar alternatives – Crumble wouldn’t be crumble without the sugar. It helps to achieve that crunchy texture. For a healthier option use coconut sugar.

If you experiment, I would love to know how you get on and share it with the other readers.

NUTRITION

Serving: per 100g

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.

I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.


STORAGE AND FREEZING

You can make this crumble ahead of time or alternatively, store it in an airtight container for up to a week. If you use it on top of fruit or a similar dessert the moisture in the fruit will cause the topping to lose its crunchiness over a short period of time. To resolve this you can place it in a preheated oven for a few minutes.

Freezing: You can freeze this crumble topping before baking but it won’t be quite as crisp and crumbly as when you first made it. Plus, it’s so quick to make I don’t think it’s necessary to freeze.


EQUIPMENT RECOMMENDATIONS

Here is a list of some kitchen equipment that I use and recommend for this recipe.

Mixing bowl sets

  • KitchenAid – 2.4 litre / 3.3 litre / 4.3 litre
  • OXO Good grips – 1.5-quart / 3-quart / 5-quart
  • Tala traditional stoneware mixing bowl, 5.5 ltr.

Small saucepan – 1 litre

  • Penguin Home milk pan 1ltr.
  • Circulon hard anodised saucepan set of 3 with lids, non-stick.

When it comes to baking, I highly recommend using metric measurements and a digital scale, rather than cup measurements. You will find it much easier, less messy and you will get far better, consistent results weighing your ingredients.

Crumble Oat Topping

 Preparation:6 minutes

 Baking:25 minutes

 Total:31 minutes

 Servings:400 g

This crumble oat topping is great to have in your recipe repertoire. It’s vegan, gluten free and perfect once baked for topping Greek yoghurt or ice cream. It’s also great for topping classics such as fruit crumbles, muffins or fruit pies.

INGREDIENTS LIST 

  • 90 g chickpea flour
  • 150 g whole oats
  • 1 pinch fine sea salt
  • 45 g flaked almonds
  • 75 g light brown sugar
  • 60 g coconut oil (melted)
  • 4-5 tbsp water (45-60ml)

PREPARATION 

  • Preheat your oven to 160°C fan / 350°F / Gas 4.
  • Melt the coconut oil in a small saucepan.
  • In a medium mixing bowl, add the chickpea flour, oats, salt, flaked almonds and the brown sugar.
  • Mix all the ingredients together, then add the coconut oil and the water. Use your hands to squeeze together the mix to form small clumps. Add a little more water if it is not creating clumps.
  • If you are baking the crumble on its own, spread it out onto a baking tray, lined with baking parchment or greaseproof paper.
  • Baking: Place in the preheated oven for 20-25 minutes, until the crumble pieces start to brown. They will crisp more as they cool.

Ingredients

Crumb topping

  • 1/2 cup all-purpose flour
  • 1/2 cup old fashioned oats
  • 1/2 cup Golden Barrel light brown sugar, packed
  • 1/2 tsp baking powder
  • 1/4 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/3 cup cold butter, diced

Apple filling

  • 5-6 apples (mix of Granny Smith, Gala, etc) peeled, sliced thin and halved
  • 1 Tbsp lemon juice
  • 3 Tbsp butter, melted
  • 2 Tbsp all-purpose flour
  • 3 Tbsp water
  • 1/2 tsp vanilla extract
  • 1/4 cup Golden Barrel Light Brown Sugar
  • 1/2 tsp ground cinnamon
  • 1 pinch salt

Servings: people

Instructions

Topping

  1. Preheat oven to 375 degrees. Butter the bottom and sides of an 8×8″ baking dish, set aside.
  2. In small bowl, combine flour, oatmeal, brown sugar, baking powder, cinnamon, and salt, stir to combine. Add diced butter. Using a fork or pastry cutter, cut in the butter until it’s pea-size and crumbly. Store in refrigerator until ready to use.

Filling

  1. After dicing apples, pour lemon juice over them to prevent browning. Stir to coat apples.
  2. Pour melted butter into a small bowl. Add flour and mix well. Mix in water and vanilla extract. Add brown sugar, cinnamon and salt, stirring until smooth.
  3. Pour mixture over apple slices and stir to evenly coat. Pour into prepared baking dish and spread evenly. Sprinkle crumb topping over apples and bake for 35 minutes until top is golden and inside is bubbly and when poked with a fork, tender.
  4. Remove from oven and let set for at least 10 minutes before serving. Serve with ice cream.

Crunchy Crisp Topping

Yield: Yields enough for one crisp.

This is my version of the classic fruit crisp topping. It can be made up to a month ahead and frozen; use it straight out of the freezer.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • Pinch salt
  • 1/2 teaspoon ground cinnamon or 1/8 teaspoon ground or grated nutmeg (optional)
  • 8 tablespoons slightly softened unsalted butter, cut-into pieces

Preparation

  • Combine the flour, both sugars, salt, and cinnamon or nutmeg, if using, in a medium bowl. Rub in-the butter with your fingertips until it’s well blended and the mixture crumbles coarsely; it should hold together when you pinch it. Refrigerate until needed.

Oatmeal topping variation

  • Adding oatmeal makes a more voluminous topping with a rustic, crumbly texture. Add 1 cup old- fashioned oats to the master recipe.

Cornmeal topping variation

  • Cornmeal adds some unexpected crunch but makes the topping a bit less crumbly. Add 1/4 cup cornmeal to the master recipe.

Nut topping variation

  • After rubbing in the butter, add 1/3 cup chopped walnuts, pecans, or hazelnuts, or sliced almonds to any of the recipes above.

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