Crumb topped muffins, Apple Crumbles, Banana Crumble pie, Cherry Crisp, Oatmeal Crumble. Crumb Crumb Crumb. What do they all have in common? Their sweet buttery crust… so crispy when you sink your teeth into. The burst of flavor that circles round your mouth. It triggers the senses that make you do a happy dance.
I’m not shy to say that I’m a crumb eater. I pick those buttery crumbs from the top of muffins and cakes. Those that fall onto the plate or cake board don’t escape my clutches too. I’ve been truly inspired by the influx of Crumb and fall related desserts on Instagram. Every picture I see seems to spark my interest. It’s either people are doing a really great job with their photography skills and showcasing their art or I’m really really greedy. First is obviously true but the latter seems more believable in this case.
Today I made Cinnamon Oat Crumb topping. It was one of the easiest “desserts” I’ve ever made. Not sure if I could count that as a dessert, considering how simple it is. But anyway the point is, it’s so delicious, I have to share the recipe that was adjusted from the original recipe by Cupcakeproject. You can sprinkle the crumble on top of ice cream, cakes, muffins, cookies, over your cereal bowl or just plain. Let your imagination go wild this fall… It’s crumb-gaga time.
– ½ cup all purpose flour
– 50g butter, melted
– 3 tbsp rolled oats
– 3 tbsp brown sugar
– 1 tsp ground cinnamon
1) Preheat oven to 175 deg C
2) Place flour, oats, sugar and cinnamon in a bowl and mix well
3) Mix in the butter using a fork until the mixture becomes crumbly
4) Spread crumbs over baking paper
5) Bake for 8- 10 mins until golden brown.