• 125g chopped pecans
  • 250g plain flour
  • 100g demerara sugar
  • 100g butter
  • 50g oats
  • 30mls double cream

Crumble means Autumn and Autumn brings with it sewing names into gloves, collecting pine cones, drinking more red wine than in summer and icy cold putting the washing out fingers. If you find yourself lucky to be bestowed with a bag of apples, plums or any other glut of fruit may I suggest you make a crumble using this topping. As for the fruit… well I used raspberry and apple and a small handful of sugar. Stewed until just tender and the juice thickened a little. You can use raw fruit instead, just expect a little more juice leakage. Serve with custard, cream or ice-cream.

One year ago: Death by chocolate cake and Lemon brioche

Two years ago: Macarons and Sausage and potato pie

Three years ago: Mince pies and Easy cheesy pasta

Pecan recipes: Pecan & banoffee mini pavs and Cherry & pecan Christmas pud

Pecan & oat crumble topping

Ingredients:

  • 125g chopped pecans
  • 250g plain flour
  • 100g demerara sugar
  • 100g butter
  • 50g oats
  • 30mls double cream

Mix the pecans, flour and sugar then rub in the butter using your hands. I’m afraid I’m not of the belief you can make good crumble with a food processor. It seems to result in sand rather than rubble. Then stir through the oats and the cream. Use your hands to gather clumps of crumble, scrunching until some pieces are large and some smaller. Refrigerate for 30 minutes and then use atop any fruit you desire. I bake my crumble at 180C/gas mark 4 for about 40 minutes until golden.

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