Oats in the crumble
Once when I ran out of porage I bought some Scott’s porage oats, all I could get at the time. I managed one bowlful, but decided the taste and texture were not to my liking, so the box went into the cupboard. Then the thought occurred to me to add them to my crumble mix, to give them a nuttier taste and texture. For the fruit I used a large peeled Gala apple and some brambles from my freezer. I added a spoon of cane sugar and cooked them in a little water until they softened. For the pastry I used 4oz of plain flour, a spoon of cane sugar, and one and a half dessert spoons of porage oats. I crumbled the flour with sunflower spread, adding the oats and sugar afterwards and mixing them thoroughly in. I baked it for half an hour at 180, and saw the red liquid bubbling through the crumble top at the edges. I served it hot with goat’s milk yoghurt. The taste was excellent, and the oats a welcome addition, but I have not yet managed to get the crumble to the gooey texture I’m looking for.