My favourite fruit crisp topping! I'm obsessed with the sandy, crumbly topping that this recipe delivers. It's the perfect contrast to the syrupy fruit underneath. Oat flour is now sold by Quaker.
Course Desserts
Cuisine American
Keyword Gluten-free
Essential Ingredient Oatmeal
Prep Time 10 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour10 minutesminutes
Servings 6people
Calories 254kcal
Ingredients
6Tablespoonsunsalted butter
6Tablespoonsbrown sugar
1/4cupnut milk pulpor seed milk pulp
1/4cupbuckwheat flour
1/4cupoat flour
1/4cupbrown rice flour
1/2cupold-fashioned rolled oats
1/2teaspoon ground cinnamon
1pinchfine sea salt
Instructions
In a food processor fitted with the blade attachment, cream the butter and the sugar together until smooth. Stop the processor and scrape down the sides.
Add the nut milk pulp to the creamed butter and process again until smooth. Scrape down the sides.
Dump in the remaining ingredients and pulse until a crumble forms. Don't over mix.
Your crumble topping is now ready to use. Sprinkle over a fruit base or transfer to an airtight container and refrigerate for up to 5 days. Crumble topping can also be frozen for up to three months.