Here is a really easy dessert that isn’t terribly rich. The crumble topping is so moreish and once it is baked you could sprinkle it on anything. Ice-cream, stewed fruit, fresh fruit. There was a recipe in an issue of Delicious some time back which was similar with the baked crumble sprinkled over strawberries.
The recipe makes a lot of crumble topping as you only need 2 cups for 6 serves (although I used about 3 cups as I was pretty generous in my serve). But you can pop some of the unbaked crumble mix into a ziplock bag in the freezer for another time or to make a proper fruit crumble. Leftover toasted crumble topping will keep in an airtight container for a few weeks.
fresh berry yoghurt crumble
(from ‘The Free Range Cook’ by Annabel Langbein)
2 cups plain flour
1 cup ground almonds
1 1/2 cups brown sugar, tightly packed
2 cups rolled oats
1 cup almonds, chopped or slivered
2 teaspoons mixed spice
250g butter, melted
3 cups thick natural yoghurt (eg. Greek yoghurt)
a punnet of fresh blueberries
Preheat oven to 160 degrees C.
Mix the flour, ground almonds, sugar, rolled oats, almonds and mixed spice together. Pour in the melted butter and mix well with a wooden spoon. Spread over a baking tray and bake stirring occasionally, until crispy and golden. About 20-30 minutes. Set aside to cool.
Scoop 1/2 cup of yoghurt into each serving glass or ramekin. Sprinkle with a few spoonfuls of toasted crumble topping. Top with a few blueberries.