Perfect for any season or soirée, this soul warming recipe is delightful, delicious, and sure to be a hit on the dining table.
“Sunday and John grew fruit and vegetables for pleasure and to stimulate their palates, to further their cooking and to engage with their social circle.” – Annie Smithers
INGREDIENTS
- 200 g digestive biscuits
- 75 g unsalted butter
- 3 tablespoons brown sugar
- 50 g jumbo rolled oats
- Seasonal fruits of your choice
METHOD
1 Preheat the oven to 180°C. Line a baking tray with baking paper and lightly oil the paper. Crush the biscuits to fi ne crumbs in a food processor or in a sealed plastic bag using a rolling pin.
2 Melt the butter in a small frying pan over low heat, add the brown sugar and cook, stirring, for a couple of minutes. Add the butter mixture and oats to the crumbs and mix well to combine. Tip onto the prepared tray and toast in the oven for 10 minutes, breaking it up and moving it around a little until golden. Remove from the oven and set aside to cool.
3 Place your fruit in a shallow dish, then cover with the crumble topping and bake until bubbling and golden.
For more delicious inspiration pick up a copy of A Heide Harvest by Alice Crowe and Maximilian, published by Thames & Hudson Australia, RRP AUD$64.99.
This recipe was originally published in the article A Heide Harvest in Issue 40 – A Little Abundance. You can purchase previous issues and enjoy more enchanting content here.
