PANTRY CLEANING PART II – OAT CRUMBLE TOPPING

OAT CRUMBLE TOPPING

So we’re moving! And very far. As my daughter says looking at her plastic, football-sized globe, we’re going to the other end of the world. Yes, indeed, our flight will be taking us the Southern Hemisphere, ten thousand kilometers south of Paris for what I believe will be an incredible adventure for our family!

OAT CRUMBLE TOPPING

And our destination is [drumrolls]… Cape Town!! Yes, yes, yes, we are excited, stressed, thrilled, scared, delighted and sleepless, wanting time to hurry up but also to slow down so we can arrange all that still needs to be arranged.

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These are exciting times with lots of emotions! After all, it was over 10 years ago that I moved to France and since then have settled in completely, had my daughter here so in a way I’m forever attached to this country. It’s also more difficult to embrace change as we get older, so the decision to leave Hungary 11 years ago might not have given me any headaches, but this time around it’s tempting to say, nah, forget it, let’s stay on familiar grounds, in a system I already know, let’s retreat… When my fellow blogger, the lovely Anisa at Iaccidentlyatethewholething talks about change she quotes C. Joybell C.:   “Holding onto something that is good for you now, may be the very reason why you don’t have something better.” That is food for thought…

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In cleaning my pantry today I’m using up some of the oats to make an oat crumble topping. I like to make a big batch that I can use as topping on my chia pudding, or on any seasonal fruit to turn it into a dessert and, of course, it’s a great mixture for fruit crumbles. I use lotsa nuts and just a touch of cinnamon (my family isn’t that keen on the cinnamony aroma).

OAT CRUMBLE TOPPING

OAT CRUMBLE TOPPING

This time of the year I’m using this topping on my daughter’s favorite fruit: strawberries. She’s asking for strawberries all the time and it wasn’t so long ago that she couldn’t comprehend why I can buy bananas all year round but not berries. Now she’s older and knows that there’s a season for these delicate fruits so from the moment she saw the first ones on the market we’ve been having strawberries ‘n cream for dessert. Tonight we’ll be having them with this crunchy oat crumble topping!

STRAWBERRIES - PAPRICANNELLE

STRAWBERRIES - PAPRICANNELLE

These photos of my very own (organic!) strawberries are from last year – we have them in our little garden from early summer onwards. This year, though, we won’t be around to harvest them… emotions, emotions…

But forward we move! This year at strawberry harvest we’ll be enjoying the gorgeous autumn in Cape Town!

OAT CRUMBLE TOPPING

What you’ll need for a large batch of topping:

  • 100g light brown sugar
  • 100g unsalted butter, softened at room temperature
  • 100g oats
  • 100g flour
  • 100g chopped nuts (I used walnuts, hazelnuts, pumpkin seeds, cashews and brazil nuts)
  • 1/4tsp cinnamon
  • a pinch of salt
  • a large spoonful of courage

What you’ll need to do:

  1. Preheat oven to 170°C. Prepare a baking sheet covered with parchment paper. Combine butter and sugar in a bowl and mix until you get a smooth consistency. Mix in the rest of the ingredients and continue stirring well until your mixture starts to form large clumps. Transfer mixture to the baking sheet and spread evenly.
  2. Bake for about 25-30 minutes until the mixture turns golden brown. Let it cool completely before breaking into small pieces using your hands or a wooden spoon.

OAT CRUMBLE TOPPING

OAT CRUMBLE TOPPING

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