This crumble with wholegrain oats and toasted hazelnuts is chewier and more filling – and more nutritious – than a standard crumble topping. It’s perfect on top of fruit that holds its shape after cooking such as Ballarat apples.
¾ cup standard flour 130g (4½ oz) butter 5 Tbsp caster (superfine granulated) sugar ¾ cup wholegrain oats ½ cup roughly chopped toasted hazelnuts 3 (600g / 1 lb 3 oz) Ballarat or granny smith apples 125g (4-5 oz) blackberries
1 Preheat oven to 180°C (350°F; regular bake, not fanbake), and set a baking sheet or tray on the oven rack to catch any spillages if fruit bubbles over.
2 Sift the flour into a bowl and add the butter. Rub butter in with your fingertips, or use a pastry blender, until it looks like coarse lumpy breadcrumbs, then mix in 4 tablespoons of sugar (reserve 1 tablespoon for the fruit), oats and hazelnuts.
3 Peel, halve and core apples and slice thinly. Arrange in a shallow ovenproof dish. If blackberries are very large, cut them in half. Add to apples with 1 tablespoon of sugar and stir gently. Spoon crumble over the top, ensuring all the fruit is covered but don’t press it down as that compacts it and makes a crumble hard.
4 Bake the crumble for about 30 minutes, until the crumble is golden and the fruit is bubbling up around the sides of the dish. Serve hot or warm with custard, yoghurt or ice cream.