Following on the oats topic, here is a nice way to use them in a very English dessert: Crumble.
First time I heard of this dish, through my anglophile friend Pauline, I could not work out what she was talking about. I have never confessed this to her… until now.
It is a sweet which is neither a cake nor compote, although it does have a kind of compote on the bottom and a crunchy topping…
A crumble is… well, a crumble.
Cooking time: 15 minutes prep + 40 minutes bake
Quantity: This mix makes 6 small pots
1. Use seasonal fruits. This desert is very wintery but it is also delicious accompanied by ice-cream.
2. I like using small pots to make individual crumbles, but you can, of course be traditional and use a single oven proof dish to make a large one. I must admit that there is something quite warm and wholesome in “tacking in” on an old school crumble.
3. I save pots from various branded products rather than dispose of them for this kind of sweet; but they are also useful for mouses, chocolate soufflés etc… my motto is: if we go back to where our grandparents were in terms of house management we might be more efficient in saving resources than with more high tech options. I will only ask for you to consider please.
For the compote:
1 apple cut in small cubes (5mm cubes)
1 Nectarine cut in small cubes (5mm cubes)
3 spoons of brown sugar
3 spoons of water
For the crumble:
4 spoon full of plain flour
5 spoon full of oat flakes
1 ½ spoons of soft butter
2 spoons of brown sugar
Preheat the oven at 180 degrees c, gas mark 4.
Place the apple cubes, nectarine cubes, brown sugar and water in a small pan on medium heat. Cook for about 7 minutes or until softened but not quite mushy.
Mix the flour, oats, sugar and the soft butter in a bow. Use your hands and make sure that the crumble mix is even.
The mix will be ready when you achieve an even crumbly texture.
Layer the pots with the fruit mix first and top them up with the crumble.
Place the pots in the oven and cook for 40 minutes.
Should be eaten hot, but contrasting it with something cold works a treat: Vanilla ice-cream is a classic.
Photograph by Cristina Lanz-Azcarate
Recipe by Cristina Lanz-Azcarate
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