This recipe is more a ratio of ingredients so you can upsize and downsize easily to suit the situation. It is great on apples, feijoas, stone fruit, rhubarb.....give something new a try!

Crumble Topping

1/2 cup Rolled oats

1/2 cup Plain flour

1/2 cup Brown sugar

1/3 cup of Butter

Mix the dry ingredients together and add the butter, either rub it in with your fingertips, grate it in ( freeze it first!) or if you are lazy or in a hurry melt it and stir into dry ingredients.

Feel free to add spices - cinnamon, ginger or mixed spice are all good additions. Add 1/2 tsp per basic mix ratio or to your taste - or any other additions such as dried fruit, coconut or nuts to the topping mixture.

Preheat oven to 180c and fill a well greased pie dish with cooked fruit of your choice. (This crumble mixture will easily cover a 20cm x20cm square dish) Ensure there is some liquid in the bottom, but don't have the fruit swimming in liquid or the crumble could drown. Still delicious but not very crumbley!

Bake until fruit is heated through, the crumble is golden and fruit juice is bubbling up around the edge of the pan, approximately 30- 40 minutes depending on size of dish.