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.
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2 cups Farmer Jo Granola
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3 tbsp nut butter (whatever’s in the pantry)
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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.
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100g plain flour
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125g Farmer Jo Granola
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50g sugar
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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.
