Using plain flour means you need sugar. Avoid them both.
Instead use rolled oats as the basis.
Add a tablespoon of cornflour or semolina. ?baking powder
Could add a bit of polenta for a different flavour.
Add margarine or a vegetable oil to hold the oats together.
Mix all the topping ingredients together with your fingers. The crumble mixture should be dry and crumbly: Like bread crumbs.
Additional extras for the topping:
Star of anise
Grated orange rind
Unsalted nuts (almonds, hazelnuts, walnuts, pine nuts, pistachio, pecans)
The base consists of fruit either alone or in combination.
To be used in combination with other fruits
Dried fruit soaked in liqueur
Red or black currants
Place the fruit in a bowl.
You would not normally need to add water but if the fruit is dry a little bit of water would be beneficial. A spoonful of cornflour would help if the fruit is watery. Cover the fruit loosely with topping. You shouldn’t need to grease the bowl but you can if you are worried.
Will depend on fruit used and size of dish. If the fruit needs cooking (i.e. apples) bake at 180°C or 40 minutes. If the fruit only needs heating only (i.e. berries) then bake for 20 to 25 minutes.
If making individual crumbles then cook for about15/20 minutes at 180°C.
Serve with a milk product: cream, custard, yoghurt or ice-cream.
This blog is about what goes in. Not about what comes out. A lot of the posts are about food. There are posts about the food before it goes in. About preparing it, growing it or cooking it. There will be recipes.