250 ml (1 cup) oats
125 ml (1⁄2 cup) cake flour
75 ml (5 tbsp) soft brown sugar
2,5 ml (1⁄2 tsp) ground mixed spice
100 ml (100 g) cold butter
50 g pecan nuts or almonds, finely chopped
300–500 ml plain or Greek-style yoghurt
6–12 fresh figs or other seasonal fruit
handful fresh mint leaves
handful pomegranate pips
Preheat the oven to 200 °C.
Line a baking tray with baking paper.
Mix oats, flour, sugar and spice in a mixing bowl. Rub in the butter with your fingertips until it resembles coarse breadcrumbs.
Mix in the nuts and spread in an even layer on the baking tray. Bake for 15–20 minutes or until golden brown.
Break into coarse crumbs. Serve the crumble with yoghurt and figs in layers. It works well in a glass or flat bowl. Garnish with mint and pomegranate pips.
- Sprinkle the crumble over a fruit salad and serve with yoghurt for breakfast or as a light dessert. It is even delicious with ice cream or with baked fruit such as apples or pears.
- Substitute mixed spice with 80 ml (1⁄3 cup) dukkah. Use half of the sugar and use the granola as a sprinkle for salad or roasted veggies.
- Seasonal fruit, such as nectarines, peaches, mangoes and grapes are delicious with the crumble.
Recipe extract from Heleen’s Meyer’s Make Five: 1 ingredient = 5 recipes, published by Human & Rousseau.