Breadcrumb crumble

Breadcrumb crumble

I have written before about ways to use up bread, but I thought it worth sharing this recipe for a crumble I made yesterday. I had some of the Maris Widgeon loaf left and it struck me as a delicious alternative to the usually crumble recipe and I was right. To be honest when I made this I threw it together rather than weighing, and I can recommend this as a way of putting together this pudding, but this means that the measurements given below are my estimates of the actual ingredients I used.

Ingredients

Fruit of your choice, I used frozen chopped apples and blackberries.

50g unsalted butter
25g granulated or caster sugar
25g dark brown sugar (but you could use 50g of just the one sugar)
50g oats
Approx 250-300g bread, made into crumbs

Method

Because my fruit was frozen I placed it into an ovenproof dish ad popped it in the preheated oven at 180C for 20 minutes.

In the meantime I melted the butter in a large pan and then stirred through the breadcrumbs and oats and cooked over a medium heat until beginning to colour, stirring from time to time. Sprinkle over the sugar and mix in well, continue to stir and cook until the mixture starts to caramelise a little.

Remove the fruit from the oven and evenly sprinkle over the breadcrumb mixture. Place back in the oven and bake for 20-25 minutes until the fruit is fully cooked and the crumble is a deep brown colour. Serve with lashings of custard or cream.

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