Crackers to Crumbles

Making crackers was the objective and the outcome was crumbles. The crackers had kept their shape but they did not look appetizing. I picked one up and bit into it, the taste was delicious! BUT, there was a pile of crumbles in the place where my cracker once sat in my hand.

Yes, my friends I failed miserably here on making crackers but oh my, what a crumble!!

I took all the crackers and put them into a bowl and crumbled them with my hands. This was going to be a topping for all various foods this week. 

Who shares a recipe for a crumble? Well me of course! IT WAS THAT DELICIOUS!

I was eating spoonfuls of it. No joke. I really was! 

I used it on top of pancakes, french toast, cereal, oatmeal, a yogurt parfait, peach pie, ice cream, a vegetable medley and it also went on a salad. The critics of the household loved it!! There are some pictures above.

Hera’s Pinch

Star Anise is one of my favorite spices to work with. It has a rich, spicy, sweet, liquorice aroma. If you don’t already have it and decide to purchase it for this recipe, then fear not we will use it again for recipes in the coming weeks. 

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Crumble

Prep time: 10 MinCook time: 25 MinInactive time: 10 MinTotal time: 45 Min

Ingredients

• 3 cups of old fashioned oats
• 1 cup all-purpose flour
• 1/2 cup light brown sugar
• 1/4 teaspoon cinnamon
• 1/8 teaspoon cayenne pepper
• 1/4 Star Anise (ground)
• 1 teaspoon of salt
• 2 sticks of butter (16 tablespoons)
• 3/4 teaspoon baking soda
• 1/4 cup warm water
• 1/4 cup chocolate chips
• 3-4 pinches of Fleur de sel (optional)

Instructions

1. Preheat oven to 375 ℉. Line two sheet pans with parchment paper.
2. Place the oats, flour, brown sugar, cinnamon, cayenne pepper, star anise, and salt into a food processor fitted with a steel blade and pulse for about one minute or until the oats are coarsely ground. Add the butter and pulse until the butter is the size of peas (15-20 pulses).
3. Dissolve the baking soda in water and drizzle over the mixture in the food processor. Pulse until the mixture is evenly moistened. Add the chocolate chips and give it 3-4 pulses.
4. Divide the mixture between both sheet pans. 
5. Once on the sheet pan, work to even it out with a spatula or your hands to have a thin layer running across the pan.
6. Sprinkle with Fleur de sel and bake for 20-25 mins or until the crumble reaches a golden brown.
7. Take the sheet pans out and let them cool for about 10 minutes. You can start to crumble the deliciousness right in the pan and transfer the crumble to an airtight container once it's completely cooled.
8. Last but not least, top away or eat it by the spoonfuls!