Half-way to a good crumble
I tried out a modified version of my fruit crumble, but should have been more radical. I took half a cup of porage oats and zapped it in a blender to make an oat flour. I mixed it half-and-half with wheat flour and a spoon of bran. I used sunflower spread as shortening, and added a level fruit spoon of raw cane sugar when it had formed a suitable crumble under the stern action of a fork. The fruit was Bramley apple and plums, par-cooked in advance. It has 30 minutes in a 180 oven and was served with goat’s milk yoghurt.
No, it wasn’t radical enough. It had a slight oaty taste, but wasn’t as crunchy as I wanted. So next time I’ll zap the oats much less, leaving them more chunky, and (flash of inspiration here) I’ll add finely chopped walnuts to it. Now that should work. Oh, by the way, the fruit was nicely tart, reminiscent of apricot.