Crumble works great with any type of berry and fruit! You can get creative and enjoy the delicious outcome:) I used favorite oatmeal and super-duper brown Israeli sugar for the crumb topping, adding some coarse salt for the sweet-salty contrast [a hint for those who like salted caramel;)].
I always wondered if it’s possible to make crumble without involving butter. So this was the experiment of replacing butter with oil and milk. And it worked out! Not buttery, but still sweet and crunchy dessert. Enjoy!:)
Yield: 4 servings
2 cups black currants
90 g/8 tablespoons rolled oats
50 g/4 tablespoons oat flour
50 g/4 tablespoons dark brown sugar
50 g/6 tablespoons vegetable oil
45 g/3 tablespoons milk
1/2 teaspoon baking soda
1 teaspoon cinnamon
pinch of salt
Preheat the oven to 200°C. Grease 4 ramekins or other small baking dishes with oil. Place berries and sliced nectarines in ramekins [it can be also one medium-sized baking dish].
In a bowl, lightly whisk oil and milk. Add oats, oat flour, brown sugar, cinnamon, baking soda and salt. Use your hand or a fork to make sure all ingredients are incorporated well.
Sprinkle oatmeal mixture evenly over the berries and fruit. Bake about 15 minutes or until topping is beginning to brown. Serve with a scoop of ice-cream, if desirable.