This is a nice crumble topping, and makes enough for two desserts – one large and one small. It’s different to what you usually get, almost granola-like. The fruit can be stewed first to speed up the cooking process (I normally do this). Change the fruit if you like – rhubarb is great. Raisins/sultanas, apricots or peaches are popular but I don’t like them. They’re evil (when cooked). Serve with ice cream or sweetened whipped cream.
150 g butter
1⅓ cups flour
½ cup light brown sugar
1⅓ cups hazelnut meal (100 g)
1⅓ cups oats
8-10 Granny Smith apples
1 – Preheat oven to 200° C
2 – Preheat oven.
3 – Rub butter into flour.
4 – Add remaining dry ingredients.
5 – Slice apples and arrange in oven dish, scatter with ground cloves.
6 – Press crumble mixture on top, scattering with cinnamon and cloves.
7 – Bake 30-40 minutes until skewer slides through fruit pieces easily and top is nicely browned.