1 & 1/2 cups rolled oats
6 tbsp salted butter, softened.
Combine dry ingredients in a bowl and mix.
Add butter and mix by hand until butter is incorporated. Spread over fruit. Bake until top is golden, 40-45 minutes. - from The Hamptons: Food, Family and History, by Ricky Lauren.
NUT TOPPING
Makes about 2 cups, enough for a 25cm pie plate or a 1 to 2-litre baking dish.
Ingredients: 2/3 cup granulated sugar
7 tbsp butter, room temperature
1/2 cup plus 2 tbsp all-purpose flour
1 cup chopped walnuts, pecans or almonds
1/2 tsp each cinnamon and nutmeg.
Combine all ingredients and crumble with your fingertips. Spread mixture over prepared fruit in buttered baking dish and bake as directed.
PEACH FILLING
Use this recipe as a starting point for the fruit filling in crumbles, just adjust the sugar to suit the sweetness of the fruit.
5 to 6 cups peaches (canned sliced peaches, drained, are fine)
Juice of 1 lemon
1/2 to 3/4 cup granulated sugar
3 tbsp quick-cooking tapioca.
Combine filling ingredients and then sprinkle with a crumble topping.
Bake at 180C for 35-45 minutes.
BLACKBERRY CRUMBLE
4 cups frozen blackberries
1 & 1/2 to 1 & 2/3 cups granulated sugar
3 tbsp cornflour
1/2 tsp cider vinegar
2 tbsp water
1 tbsp quick-cooking tapioca
In a heavy-bottom saucepan, combine berries, sugar, cornflour, vinegar and two tablespoons water.
Mash the fruit slightly.
Cook over medium-low heat, stirring occasionally, just until mixture nears boiling point.
Remove from heat.
Stir in tapioca.
Top with chosen crumble topping and bake at 350 degrees for 30 to 40 minutes.
The cider vinegar softens the seeds. - recipes from Easy as Pie, by Susan G Purdy.
