Rum and raisin ice cream fits well and few leaves of melissa or “lemon balm” is a good complement.
Photo © J E Nilsson and C M Cordeiro-Nilsson for CMC 2010
A mixture of flour, butter, oats and raisins make the crumble.
Generous dollops of pure, creamy butter goes on top before baking.
We made this dessert in about 10 cm diameter ramekins, which can be a little bid heavy in portion eaten after a full meal. It’ll do great for a breakfast serving though, where instead of ice-cream, you could have a heavy vanilla yoghurt to it.