Use lingering jars of home-made jam on your pantry shelves to whip up quick, delicious crumbles for dessert.
Sometimes owing to a windfall of fruit, you end up with more jars of jam of something than you really need. Or, your household falls out of the habit of using jam on their breakfast toast for a while, and jars sit gathering dust and aging.
You can quickly turn those jars into a homemade crumble for dessert.
This recipe uses:
- Home-canned jam
- Oatmeal pancake DIY mix
Oven temperature: 175 C / 350 F
Yield: 2 cups
- 1 litre / quart casserole dish
- Start oven heating to 175 C / 350 F
- Spray or butter baking dish.
- Empty the jam into the baking dish.
- Make the crumble mixture by rubbing the 2 tbsp butter into the oatmeal mix.
- Scatter the crumble mixture evenly over the jam in the baking dish.
- When oven is heated, put baking dish in oven and bake until topping is golden brown. About 35 to 40 minutes.
- Let cool before serving.
It’s nice to combine two different flavours of jam, putting one on top the other for layers of flavours.
Yes, instead of 2 x half-pint (250 ml) jars, you can use a 1 pint (500 ml) jar of jam.
Alternative crumble topping
If you don’t have the oatmeal pancake mix to head, then make one from the following:
½ cup oats
2 tbsp flour
1 tbsp sugar
pinch of salt
Combine, then rub with 2 tablespoons of butter.
Or, use a crumble topping of your choice!
Crumble topping hints
However you have made up your crumble topping, you may wish to add a bit more sweetener of your choice, a bit more butter, and perhaps pinches of nutmeg and / or cinnamon.
It can be handy to triple or quadruple a batch of crumble, using just what you need for now, and storing the rest in a sealed container in the freezer to make desserts even faster.
As this is really a concept rather than a recipe, nutrition will vary wildly. Low-sugar or sugar-free jams can make this a super Weight Watchers™ friendly dessert.