Salted Oat & Ginger Crumb

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By Team Studio Kitchen

This is one of my favourite crumble mixes and it provides a perfect texture and spice to many of my favourite desserts such as Coconut, Passionfruit, Ginger & Mint or Quince, Plum & Raspberry Crumble to name just two!

It's easy to make and if you wish the ginger could be replaced with one of your favourite spices to create your own derivative dish.

This recipe is really versatile, you can top a crumble like above or scatter the raw crumble onto an oven tray to bake directly in the oven for a crunchy and salty sweet dessert topping or component.

Watch our video here to see how this is made.

Time

0

hour

30

minutes

Degree of Difficulty

Easy

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Portions

10
servings

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Ingredients

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SALTED OAT & GINGER CRUMB

225g unsalted butter, cold melted
150g plain flour
150g rolled oats
200g soft light brown sugar
1tsp bicarbonate of soda
1 pinch salt
15g ground ginger
1

To make… place the plain flour, rolled oats, soft light brown sugar, bicarbonate of soda, salt and ground ginger into a mixing bowl and mix well with your fingers. Add the melted butter and mix well to form a crumble.

 

 

 

2

For a dessert component... sprinkle the crumb in irregular shapes onto a baking tray lined with baked paper and bake in an oven preheated to 180C - bake for 10-15 minutes or until the crumb is golden brown and evenly baked. Leave to cool before transferring into a tin or sealed container until use. This will have a shelf life cooked for up to a week.

 

3

For a crumble topping... sprinkle the raw crumble over your fruit base in an oven proof dish. Bake until golden brown.

 

1
0 hours 0 minutes

To make… place the plain flour, rolled oats, soft light brown sugar, bicarbonate of soda, salt and ground ginger into a mixing bowl and mix well with your fingers. Add the melted butter and mix well to form a crumble.

 

 

2
0 hours 0 minutes

For a dessert component... sprinkle the crumb in irregular shapes onto a baking tray lined with baked paper and bake in an oven preheated to 180C - bake for 10-15 minutes or until the crumb is golden brown and evenly baked. Leave to cool before transferring into a tin or sealed container until use. This will have a shelf life cooked for up to a week.

3
0 hours 0 minutes

For a crumble topping... sprinkle the raw crumble over your fruit base in an oven proof dish. Bake until golden brown.

Recipe Tags basics, ginger, oat