Crumble is always a good idea

Whether it’s fruit that’s been chewed by time (ahem, bruised pears and bendy bananas) or baskets of rhubarb and berries, a crumble is always a good idea. Especially when you let granola do the hard work.

Here are two ways to give your fruit the golden, nutty crown it deserves:

Easy Granola Crumble Topping

When you want something warm, toasty and fast.

• 2 cups Farmer Jo Granola

• 3 tbsp nut butter (whatever’s in the pantry)

• 2 tbsp melted butter or coconut oil

Use your fingers to mix until clumpy. Spoon over stewed or baked fruit and bake at 180°C for 50–60 minutes, until bubbling and crisp. If it browns too quickly, pop a loose sheet of foil or baking paper on top.

Classic Crumble, Upgraded

For when you’re feeling more traditional—but still want that granola twist.

• 100g plain flour

• 125g Farmer Jo Granola

• 50g sugar

• 85g cold butter, cubed

Rub everything together with your fingertips until crumbly, leaving a few chunky bits for texture. Scatter over your fruit of choice and bake at 180°C for 35–40 minutes until golden brown and irresistible.

Pro Tip:
Crumble isn’t just dessert. Serve it with yoghurt for breakfast, or add a dollop of cream for cosy weekend vibes.

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