Equipment
Ingredients
Main
- 90 g rolled oats
- 30 g mixed seeds, chopped
- 15 g unsalted butter
- 45 g brown sugar
- 2 g ground cinnamon
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 160 kcal
- Protein
- 3 g
- Carbohydrates
- 24 g
- Fat
- 6 g
- Fiber
- 2 g
- Sugar
- 14 g
- Sodium
- 106 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 8 mg
- Potassium
- 94 mg
- Calcium
- 43 mg
- Iron
- 1.3 mg
- Magnesium
- 21 mg
- Phosphorus
- 57 mg
- Zinc
- 0.5 mg
- Vitamin A
- 26 mcg
- Vitamin C
- 0 mg
- Vitamin E
- 0.8 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.13 mg
- Riboflavin
- 0.08 mg
- Niacin
- 1.5 mg
- Folate
- 26 mcg
- Water
- 11 g
Sources: USDA FoodData Central
Method
Preheat your oven to 180°C (350°F) or 160°C (320°F) for fan ovens.
Mix the rolled oats and mixed seeds together in a mixing bowl.
Combine the butter, brown sugar, and cinnamon in a saucepan and heat gently until fully melted.
Pour the melted butter mixture over the oats and seeds, stirring until the dry ingredients are evenly coated.
Spread the mixture in a thin, even layer onto a baking tray lined with baking paper or foil.
Bake for 10 minutes at 180°C (350°F), stirring the mixture halfway through to ensure even browning.
Remove from the oven and allow the crumble to cool completely on the tray before transferring to a container.
Chef's Notes
- For an even richer caramel flavor, use dark brown sugar or a mix of dark and light.
- Don't over-mix the butter mixture into the dry ingredients; you want some distinct oat and seed clusters.
- Ensure the crumble cools completely before storing. If it's still warm, it can become clumpy and lose its crispness.
- Experiment with adding a pinch of nutmeg or ginger to the cinnamon for a more complex spice profile.
- This crumble topping is fantastic not just on fruit crumbles, but also as a topping for yogurt, ice cream, or even as a base for a no-bake cheesecake.
Storage
Refrigerator: 7 days — Store in an airtight container at room temperature or refrigerated to maintain crispness.
Freezer: 1 month — Store in a freezer-safe bag; thaw at room temperature.
Reheating: Re-crisp in a 180°C (350°F) oven for 3-5 minutes if it becomes soft.
Troubleshooting
Crumble is soft or chewy rather than crisp
Cause: The topping was stored in a container while still warm, creating steam.
Fix: Spread back onto a tray and bake at 180°C (350°F) for 3-5 minutes to re-crisp.
Prevention: Ensure the mixture is entirely cold to the touch before sealing in a container.
Cultural Context
Crumble topping, often referred to as 'crisp' or 'oatmeal topping,' is a quintessential element of British baking. It evolved from the simpler 'pudding' recipes of the early 20th century, offering a quick and economical way to add a sweet, textural contrast to fruit-based desserts. Its rustic charm and versatility have made it a beloved staple across the UK.
