2 OCTOBER 2004, Page 79
Q. Thank you very much for your Cornish crumble recipe.
I made it right away, then made an adult version with orange curacao sprinkled over the bananas and grated orange rind added to the topping, for which I used half a cup of oats, a quarter of a cup of coconut and a quarter of a cup of flour, with butter and sugar. It was a huge success.
V.S., Wellington, New Zealand A. Thank you for writing. I remind readers of my own recipe for crumble topping: eight ounces of organic porridge oats, four ounces of butter and four of sugar.