Favourite crumble topping

Crumble has always been a favourite in our house as it is in many households and in fact it was one of the first desserts  I made as a child with my mum and still have the first recipe I scribbled down in my scrapbook. Over the years it has been used to top a lot of different fruits but I had perfected the recipe so when I had to cut out gluten it was essential that I was able to come up with a crumble topping that was as good as the original and this one I think is. 

Ingredients

180g Gluten free Oats

100g Butter, (I use salted butter) melted 

90g demerara sugar

For a healthier version
180g Gluten free oats (or add in some chopped nuts as well to make up to the same weight)
80g coconut oil, melted ( I use the groovy food company one)
4 tbsp maple syrup or honey or agave syrup
1/4 tsp baking powder
1/4 tsp bicarbonate of soda
pinch of salt
1 tsp cinnamon

Method

1. Using a high speed blender or a food processor, grind roughly 2/3rds oats (about 110g) to a fine oat flour. 

2. Mix in the remainder of the oats, baking powder, bicarbonate of soda, and sugar/honey/maple syrup and then stir in the melted butter/coconut oil.

3. I often make this in advance and pop in the fridge for when I need it as will keep quite happily in the fridge for a week or two or use it straight away to top your favourite fruit for your crumble. This quantity is enough for a dish about 20cm in diameter (the dish I use is 16cm by 22cm) 

4. Gently pour the crumble topping onto your chosen prepared fruit and spread it out until it is an even coverage and then bake at 175c for between 35-45 mins. I sometimes cover it with foil after 35 mins if it is browning too much. it is done when it is golden on top and your chosen fruit is cooked.

5. This quantity is enough for a decent crumble layer for us but if you like a much deeper crumble layer then increase the quantity. You will get to know how much to make.